Aloo Palak or Saag Aloo is a Healthy, Easy Recipe in which Potatoes and Spinach are sautéed together with a few spices. It is served as a main or a side with chapatti. It also happens to be Vegan!
Aloo Palak
This is a simple but comforting dish and there are a number of ways to make it. You can either make a dry one or one that is a little mere watery.
Why I love Saag Aloo/Aloo Palak
It is a quick recipe to make
It is an easy recipe!
Great way to get some greens into the kids.
It is Vegan.
It is Healthy.
It is spiced very lightly but tastes incredible anyway.
It needs only a simple side of Chapatti or Daal.
It is a budget friendly recipe.
It is all made in one pot.
It is high in Iron.
Top tips to make the BEST Aloo Palak
You can use fresh bags of Baby Spinach from the Supermarket like I do or you can buy fresh Spinach and trim. If using the latter, weigh after trimming.
You can also use frozen Spinach in this recipe.
Finely chop the Spinach by hand.
Try to chop the Potatoes evenly and also chop them quite small so they cook fast. A good size is around ½ inch.
As tempting as it is, do not stir the Spinach and Potatoes after the potatoes have begun to soften. I am someone who has to step away and find something else to do during this time because I am so impatient. Stirring them at this stage will just break them down.
Blend tomatoes before hand to make for a smoother base.
Variations
You can adjust the Spices in this recipe. Some people only use whole spices – Fenugreek, Cumin, Mustard and Garlic and that is also delicious.
The spices here are minimal and as such, you can add more or less according to your liking.
You can also add just some ground Garam Masala at the end.
Ingredients in Saag Aloo
Onion – 1 red or white
Garlic, Cumin, Coriander, Tumeric, Red Chilli Powder, Salt
Potato – Either baby or chopped Potatoes
Tomato – Fresh or tinned
Green Chillies or Dry Red Chillies
Spinach – Fresh, tinned or frozen
Coriander – to garnish
Lemon Juice – A little squeeze at the end.
How to make Aloo Palak or Saag Aloo
Heat oil in a large pot over medium heat.
Once hot, add cumin seeds.
When they sizzle, add Onion, Garlic and Chillies and cook for 10 – 15 minutes till golden brown.
Add Tomato and cook till soft.
Add Salt, Coriander, Chilli Powder and Turmeric Powder. Mix well. Cover and cook on low for 2 minutes.
Add Spinach and water, cook covered on low for 30 minutes. Stir regularly.
Add Potatoes and cook covered on low for 15 – 20 minutes.
Add a squeeze of lemon juice and mix.
How to serve it
This goes beautifully with a hot buttered roti. Alternatively, you can also stir in a nice generous spoonful of butter at serving time. Butter really complements the flavours of the spinach so well.
More Indian Veg Recipes:
Vegan/Vegetarian Healthy Manchow Soup – Indo Chinese
**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
Aloo Palak
Aloo Palak or Saag Aloo is a Healthy, Easy Recipe in which Potatoes and Spinach are sautéed together with a few spices. It is usually served as a side but can be served as a main with chapatti. It also happens to be Vegan!
Ingredients
- 2 tbsp Vegetable Oil
- 1 ½ tsp Cumin Seeds
- 1 Onion Diced
- 5 cloves Garlic Crushed or sliced fine
- 2 Green Chillies Pierced
- 1 Tomato Pureed or diced
- Salt
- 1 tsp Coriander Powder
- ½ tsp Red Chilli Powder
- ¼ tsp Turmeric Powder
- 450 g Baby Spinach Leaves
- 110 ml Water
- 500 g Potato Peeled and diced into 3-4 cm cubes
- 1/2 tbsp Lemon Juice
- Fresh Coriander chopped, to serve
Instructions
-
Heat oil in a large pot over medium heat.
-
Once hot, add cumin seeds. When they sizzle, add Onion, Garlic and Green Chilli, cover and cook for 10 - 15 minutes till golden brown.
-
Add Tomato and cook for 5 minutes on medium heat.
-
Add Salt, Coriander Powder, Chilli Powder and Turmeric Powder. Mix well. Cook for 2 minutes.
-
Add Spinach and Water. Cook covered on low for 30 minutes.
-
Add Potatoes and cook for covered on low for 15 - 20 minutes. Add a squeeze of lemon juice and mix.
Taste and adjust seasoning. Serve with a sprinkling of Coriander leaves.
Recipe Notes
Top tips to make the BEST Aloo Palak
- You can use fresh bags of Baby Spinach from the Supermarket like I do or you can buy fresh Spinach and trim. If using the latter, weigh after trimming.
- You can also use frozen Spinach in this recipe.
- Finely chop the Spinach by hand.
- Try to chop the Potatoes evenly and also chop them quite small so they cook fast. A good size is around ½ inch.
- As tempting as it is, do not stir the Spinach and Potatoes after the potatoes have begun to soften. I am someone who has to step away and find something else to do during this time because I am so impatient. Stirring them at this stage will just break them down.
- Blend tomatoes before hand to make for a smoother base.
Variations
You can adjust the Spices in this recipe. Some people only use whole spices - Fenugreek, Cumin, Mustard and Garlic and that is also delicious.
The spices here are minimal and as such, you can add more or less according to your liking.
You can also add just some ground Garam Masala at the end.
How to serve it
This goes beautifully with a hot buttered roti. Alternatively, you can also stir in a nice generous spoonful of butter at serving time. Butter really complements the flavours of the spinach so well.
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