Saag Aloo (Spinach and Potato Curry)

Unbelievably, after a conversation with my best friend Basil, I realized that I had yet to document and share a recipe from my kitchen for saag aloo here on my space. As this potato and spinach curry is one of the most popular North Indian vegetable dishes around the globe, I am rather ashamed to just be sharing a favorite version from my kitchen just now — and that after 7 1/2 years of blogging with particular attention to Indian cuisine! I've shared many classics over the years but somehow this earthy and spicy vegetable classic got lost in the shuffle. That oversight is now corrected.

 Gently baked and then pan-fried until golden, the potatoes then arrive back in the scene after aromatic spices are simmered with lemon, tomato and luscious fresh spinach. This curry ought not to be too soupy as you want the potatoes to absorb the flavors in the dish, but you also don't want to turn the potatoes to mush. Patience is key here — simmer the spinach to the point where is very little moisture left in the pan for the consistency that I find is signature to this dish.


Classic dry Indian curry of potatoes and spinach simmered in tomatoes and spices

Ingredients:

• 4 medium potatoes, baked or boiled until just fork tender and cooled
• 1/2 tablespoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon asafetida
• 1 teaspoon coconut sugar or brown sugar
• juice from 1 lemon (3 tablespoons)
• 2 tablespoons water
• 5 tablespoons ghee or sesame oil
• 1 teaspoon brown mustard seeds
• 1 teaspoon cumin seeds
• 2 to 3 fresh green chilies, seeded and finely chopped
• 1-inch piece fresh ginger, minced or grated
• 1 medium tomato, finely chopped
• 1 lb (450 g) fresh spinach, trimmed, and roughly choppped
• 1 1/2 teaspoons sea salt

Instructions:

• Remove the skin from the potatoes and cut into small wedges. In a small bowl, whisk together the ground coriander, garam masala, ground turmeric, ground cumin, asafetida, sugar, lemon juice and water.
• Heat the ghee or oil in a large heavy-bottomed non-stick skillet over medium-high heat. When hot, add the potatoes and fry until they are golden brown, gently stirring often, about 10 to 15 minutes. Remove with a slotted spoon and set aside.
• Reduce the heat to medium and add the mustard and cumin seeds to the pan. Fry, stirring often, until the mustard seeds turn grey and begin to splutter and pop. Toss in the chilies and ginger and stir for another minute. Now add the ground spice mixture and continue to stir for another few minutes until most of the water has evaporated. Now add the tomato and simmer for another 5 minutes or until the tomato has thickened and the liquid has evaporated.
• Stir in the spinach a few handfuls at a time, until each handful is slightly wilted. Cover and simmer for about 10 minutes, stirring occasionally. Remove the lid, stir in the salt and cook for another 5 minutes or until most of the liquid from the spinach has evaporated.
• Reduce the heat to low, gently stir in the potato wedges, and cook for another 5 minutes.
• Serve hot as a vegetable side.

Makes 4 to 6 side servings

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