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.
Prep Time10 minutes mins
Cook Time8 minutes mins
Total Time18 minutes mins
Course: Main Course/Curry
Cuisine: gluten-free, Indian Vegan, Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 89kcal
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.
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