Indian Potatoes and Greens (साग आलू)

This hearty and nutritious dish makes a straightforward lunch or an excellent accompaniment to a desi feast.

This hearty yet nutritious curry dish is often known as ‘saag aloo’ or ‘palak aloo’ depending on the greens you use. If you prefer a robust taste, use mustard greens (saag) which are available in South Asian grocers and commonly grow in the wild during Spring. You can use spinach (palak) instead, in which case you will have palak aloo. Whichever you greens you have, the potatoes add a bit of heft and carry the spices very nicely. Some desis prefer their greens very well-cooked, in which case you can blanch your greens before using them in this recipe; here we will wilt them directly with the potatoes for a fresher taste. Either way, it’s great weeknight dish and delicious to eat cold too should you have leftovers! Let’s go!

INGREDIENTS (serves 1-2x)

• 250g potato, peeled and diced

• 75-100g greens (spinach, mustard greens, wild garlic)

• 2 tablespoons vegetable oil or ghee

• 1 tsp cumin seeds

• 1/2 tsp ground coriander

• 1/4 tsp turmeric

• 1x shallot, diced

• 2x cloves garlic,

• 1x thumb-sized piece of ginger, grated

• 1-2x green finger chillies, sliced

• 1 tsp tomato paste/puree

• 200ml water

• 1 tsp salt, or to taste

• 1/2 tsp sugar, or to taste

• 2 tsps lemon juice, or to taste

• 2 tsps dried fenugreek leaves (kasoori methi) [BEST BUY]

WALKTHROUGH

1. Place a saucepan onto medium-low heat. Add 2 tablespoons of oil/ghee along with 1 tsp cumin seeds. Fry the seeds gently until they fizz and release their aroma.

   

2. Add the 1/2 tsp turmeric and 1/2 tsp of ground coriander. Fry for 10-20 seconds on medium-low heat until fragrant.

   

3. Add the diced shallot, 2x cloves chopped garlic, grated ginger and 1-2 sliced chillies. Fry the mixture for 1 minute until fragrant and slightly softened.

   

4. Add the 1 tsp of tomato paste and fry for a further 1 minute until the oil is stained red.

   

5. Add the 250g diced potatoes and stir until coated in the spice mixture. Add the 200ml of water, 1 tsp salt and 1/2 tsp of sugar. Bring the liquid to a boil then reduce the heat to medium. Cook the potatoes for 15 minutes uncovered until they slightly soften around the edges and a small pool of liquid remains.

   

6. Add the 75-100g of sliced greens (mustard greens, spinach) along with 2 tsps of lemon juice and 2 tsps dried fenugreek leaves (kasuri methi). Turn off the heat and allow the pan to sit for 5 minutes covered with a lid.

   

7. After 5 minutes, remove the lid and briefly stir the pan contents. The potatoes should be knife-tender. Taste and adjust the seasoning, making adjustments with salt, lemon juice or sugar if needed.

   

8. Serve the saag/palak aloo with rice or roti/chapati. It will store in the fridge for up to 5 days, gaining in flavour; you can enjoy it cold or reheated. Enjoy!