Saag Aloo (Spinach and Potato Curry)

Simple, comforting North Indian curry. One of the most popular vegetarian dishes.

Ingredients

• 500g fresh spinach or baby spinach
• 3 medium potatoes, peeled and cubed
• 1 large onion, diced
• 1 can (14 oz) diced tomatoes
• 3 cloves garlic, minced
• 1-inch ginger, minced
• 2 green chilies, chopped
• 3 tbsp oil
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp coriander powder
• 1/2 tsp garam masala
• Salt to taste

Directions

Key ingredients

Turmeric

1. Boil potatoes until just tender. Drain and set aside.
2. Heat oil. Add cumin seeds, then onion. Cook until golden.

Add garlic, ginger, chilies. Cook 2 minutes.

3. Add tomatoes, turmeric, coriander. Cook until oil separates.
4. Add spinach in batches, stirring to wilt. Cook 5 min.
5. Use an immersion blender to partially blend the spinach mixture (keep some texture).
6. Add potatoes. Simmer together 5-7 min. Season with garam masala and salt.

Notes

The key is not over-blending — you want a mix of smooth spinach sauce and some textural chunks. Adding potatoes to a finished sauce allows them to absorb the flavor.