Aloo Palak or Saag Aloo
A delicious recipe for restaurant-style Aloo Palak or Saag Aloo, a spinach and potato curry. It's healthy and fresh and takes minutes to make with a basic tomato onion masala sauce.
Servings: 6 servings
Calories: 89kcal
Ingredients
- 1 ½ cups basic tomato onion sauce
- 1 teaspoon avocado oil or any neutral oil
- 1 teaspoon cumin seeds
- 1 bunch spinach, chopped (about 12 ounces). You can use an equal amount of frozen spinach
- 1 tablespoon vegan cashew yogurt (you can also use any storebought unflavored vegan yogurt)
- 1 teaspoon garam masala (optional)
- 3 gold or red potatoes (boiled and cubed)
- Salt to taste
Instructions
- Heat water in a saucepan, and when it comes to a boil, drop in the spinach leaves. Bring the water back to a boil and let the spinach cook for a minute, then turn off the heat, drain the leaves and add to a blender. Puree the leaves into a smooth paste. If needed, add a small amount of water to help the blender blades move. Reserve. If using frozen spinach, thaw the spinach and microwave with 2 tablespoon water, then blend.
- Heat the oil in a saucepan or wok. Add the cumin seeds and when they darken a little, add the basic tomato onion sauce and saute until warmed through.
- Add the potato cubes, stir to mix and let them cook for a couple of minutes in the sauce. Add the spinach puree and yogurt and mix well. Add salt to taste. If using garam masala, stir in at this point.
- Warm through and turn off heat. Serve with naan or rice.
Nutrition
Calories: 89kcal | Carbohydrates: 16g | Protein: 3.3g | Fat: 1.8g | Potassium: 680mg | Fiber: 3.6g | Sugar: 2.1g | Vitamin A: 900IU | Vitamin C: 43.7mg | Calcium: 70mg | Iron: 2.2mg