Crispy roasted potatoes, leafy greens, and a divine mix of Indian spices and aromatics get together in this elevated Saag Aloo recipe. It’s an indulgent and nourishing Indian side dish or main that will warm you from head to toe.
– Yukon gold potatoes – Neutral-flavored oil – Kosher salt – Freshly cracked black pepper – Cumin seeds – Mustard seeds – Asafetida – Yellow onion – Garlic cloves – Ginger – Serrano pepper – Tomato paste – Ground turmeric – Ground coriander – Amchur – Kashmiri chili powder – Yukon gld potatoes – Roma or plum tomatoes – Fenugreek leaves – Baby spinach
Roast the potatoes until they’re browned in spots and tender but not super soft (without flipping). Make the masala by heating the oil in a large, deep sauté pan or Dutch oven over medium-high heat. Once shimmering, add the cumin seeds and mustard seeds.
Reduce the heat and add the onions. Cook until golden brown and soft, deglazing the pan with a splash of water as needed to prevent the aromatics from sticking. Now add the garlic, ginger, serrano pepper, and tomato paste to the pan with the onions/aromatics.
Cook for 1 to 2 minutes before stirring in the turmeric, coriander, amchur, chile powder, and black pepper. Add the tomatoes and use the juices to deglaze the pan. Cook until the tomatoes have fully softened and the masala is turning into a thick, saucy texture. Crush in the fenugreek leaves with your hands and toss to coat.
Transfer the roasted potatoes to the pot with the masala. Toss to coat and stir frequently to prevent sticking. Turn up the heat and add some of the spinach to the pan. Cook the spinach until it wilts a bit, then add another batch. Repeat until all of the spinach is tender.