palak aloo

Potatoes, spinach and lots of spice make this saag aloo a truly delicious vegetarian meal.

saag aloo

oz potatoes (small, waxy potatoes are best)

turmeric

salt

tbsp oil

tsp cumin seed

tsp mustard seed

tsp panch phoran

spinach

green chili (diced)

garlic ginger paste

tomato paste (diluted to the consistency of passata)

tsp Indian restaurant spice mix

tsp kasoor methi

tsp kashmiri chili powder

tsp kosher salt

tsp lemon juice

oz curry base

cilantro

Cut the potatoes into 3/4 inch pieces. Cover with water. Add the salt and turmeric. Bring to a boil. Cook until the potatoes are just tender. Drain and let cool.

Heat the oil in a skillet over medium heat. Add the cumin seed, mustard seed and panch phoran. When the whole spices start to crackle add the potatoes. Cook until the potatoes start to turn golden. Remove the potatoes from the pan.

Return the pan to the heat. Add enough oil to get to two tablespoons. Stir in the green chili. Cook for about 30 seconds, stirring constantly. Add the garlic ginger paste and cook until it stops spattering. This takes under a minute.&nbsp;

Turn the heat down to medium low. Add the Indian restaurant spice mix, kashmiri chili powder, kasoor methi and salt. Stir to combine. Cook for about 30-45 seconds. You want your spices to lose their raw flavour but don't want them to burn. Watch closely. Lift the pan away from the heat if you have to.

Add the diluted tomato paste and stir. Turn the heat up to medium high.

Add half (6 oz) of the curry base. Cook until it starts to form craters. This takes about 2 minutes. Add the rest of the curry base. Repeat.&nbsp;

Turn the heat down to medium low. Add the potatoes, drained spinach and lemon juice. Simmer for 4-5 minutes. Serve.

Prep the potatoes

Saag aloo, a flavorful and comforting north-Indian spinach curry with potatoes. Here&#039;s an easy 30-minute recipe for the Instant Pot or stove.

Saag Aloo

olive oil

cumin seeds

ginger (about ½-inch piece)

garlic (about 3 cloves)

onion ((1 medium onion, chopped or sliced))

serrano chili ((deseed

turmeric powder ()

garam masala (homemade

coriander powder

cumin powder

kashmiri red chilli powder ((or Paprika))

baby spinach

water (adjust

russet

Gather and prepare ingredients

Coarsely chop or slice onions, mince ginger and garlic. Peel and chop potato in ½-inch cubes. Wash the baby spinach, if not pre-washed. 

Saute onions

Turn on the Instant Pot on Saute (high). When it displays &#039;hot&#039;, add oil and cumin seeds. When cumin seeds begin to sizzle, add onions and saute for 2 minutes. Add minced ginger and garlic, and saute another minute. 

Add spices

Add salt and spices along with a few tablespoons of water, and stir well. Cancel Saute.

Add water, spinach

Add 1 cup of water and scrape the bottom of the pot well. Add spinach and gently push it down to fit all in.

Place potatoes

Place the cut potatoes on a steamer basket and sprinkle ¼ teaspoon garam masala over them. Lower the steamer basket in the instant pot and place it over the spinach. Gently push it down so it fits well.

Pressure cook

Close the lid and cook for 4 minutes on Pressure cook or manual at high pressure, on sealing mode.

Release pressure and puree spinach

After pressure cooking is done, release the pressure manually (QR). Using an immersion blender, puree the spinach mix.  If the quantity is less for blending, tilt the pot a bit.

Add potatoes and serve warm

Add the cooked potatoes in the pureed spinach curry. Serve hot with cumin rice or naan. Enjoy!

Instant Pot Pressure Cooker

Heat pan

Heat a deep sauce pan on medium high heat. Since spinach puree tends to splash when simmering, using a deep sauce pan prevents it from messing the cooktop. 

Saute aromatics

Add oil and cumin seeds. When cumin seeds begin to sizzle, add crushed ginger and garlic.  Add sliced onion and green chili, and sauté for a minute.

Add spices and water

Add salt, spices and stir well. Then, add ¾ cup water, stir, cover the pan and cook for about 5 to 7 minutes on medium heat.

Cook Potatoes

Meanwhile, take cubed potatoes in a microwave safe bowl and add 2 to 3 tablespoons water to it. Microwave it for 5 minutes, or until the potatoes are fork tender. Keep the potatoes aside for later.

Add spinach

Open the lid of the pot and add ½ a bag of baby spinach and stir to wilt. Add the remaining spinach and wilt for around 2 to 4 minutes. Saute for another 1 minute. Turn off the heat. Using a hand immersion blender puree the spinach mix.  Add a little water if needed. 

Add potatoes

Add cooked potatoes to the pot and stir with the spinach curry. Serve hot with cumin rice or naan.

Stove-Top Recipe

https://www.youtube.com/watch?v=IQEGV-mi590

Saag aloo, a flavorful and comforting north-Indian spinach curry with potatoes. Here's an easy 30-minute recipe for the Instant Pot or stove.

Detailed Recipe: https://spicecravings.com/saag-aloo

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Saag Aloo

Top 2 palak aloo recipes from across the web

The most viewed palak aloo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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saag aloo

Saag Aloo

The most viewed palak aloo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine