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Saag Aloo Recipe, How To Make Saag Aloo

November 27, 2015 by anjanaskc 1 Comment

Saag Aloo -Simple and Rustic potato and spinach curry

Saag aloo is the simplest aloo palak curry and every one loves it for its mild and fresh flavors. It’s a very easy to cook stir fry with basic Indian spices. It is a very popular Indian dish in U.K.

There are many versions of making aloo palak , some are made the rich and  creamy style loaded with cream or yogurt which are also very tasty but you will not be able to taste the true flavour of palak.I have seen many people add tomatoes and many spices to make saag aloo but the authentic way of making saag aloo is to add very few spices and only spinach and potato ,no tomato or yogurt is added in it .Avoid overcooking of spinach ,just cook till done.

There is one more version of making Aloo Palak , North Indian style – Aloo palak ki bhujiya .As Spinach is very good for health so I always try to add it in our meal- Sepu vadi ,Spinach corn curry , Stuffed spinach and cheese balls, Palak Raita, Daal hariyali ,Hara bhara kabab are my family favorite dishes and I try to cook them often.

SAAG ALOO SUBZI

 

ALOO PALAK SAAG KI SUBZI

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saag aloo recipe
Print Recipe
3.09 from 12 votes

Saag Aloo, Spinach and potato stir fry

Simple and rustic spinach and potato curry
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Punjabi Cuisine
Keyword: saag aloo
Servings: 3 People
Author: anjanaskc

Ingredients

  • 3 medium Potatoes / Aloo 400 grams
  • 250 gram Spinach / Palak
  • 2 Green Chillies / Hari Mirch chopped
  • To taste Salt / Namak
  • 3/4 tsp Cumin Seeds / Sabut Jeera
  • 1 pinch Asafoetida / Hing powder
  • 3 tbsp Mustard Oil / Sarso ka tel
  • 1 tbsp Lemon Juice / Nimbu Ka Ras
  • 1 pinch Garam Masala Powder
  • 1 tsp Ginger / Adrak chopped

Instructions

  • Wash spinach 2-3 times in enough water to remove all the dirt .
  • Chop the hard stalks of spinach ,no need to remove the tender stalks
  • Peel and chop potato into medium size cubes (peeling potato is optional)
  • Heat oil in a pan ,a prefer to use a iron kadhai to cook spinach
  • Add mustard oil and let it heat properly and then switch off the heat and let it cool down slightly.
  • Now add cumin seeds ,chopped green chilies ,ginger and asafoetida.
  • Now add chopped potatoes and salt and mix.
  • Cover and cook on medium heat
  • Stir 2-3 times in between to avoid sticking to the bottom.
  • When potatoes are 90% done then add the chopped spinach and mix.
  • Cook on medium heat till spinach become soft (no need to cover the pan now)
  • When done add garam masala and lemon juice and mix
  • Serve hot with chapati or rice

Notes

Note-
  1. Can use the leftover saag aloo to stuff in paratha or sandwiches.

Related Recipes

  • Spinach Corn Curry / Makai Palak
  • Aloo Methi Subzi  /Potato and Fenugreek stir fryAloo Methi Subzi /Potato and Fenugreek stir fry
  • Aloo Palak ki Sabzi, Aloo Palak Bhujiya Recipe
  • Aloo Gobhi Recipe ,How To make Aloo Gobhi Dry ,Aloo Gobhi Sabzi
  • Jeera Aloo Recipe,How To Make Aloo Jeera, Potato RoastJeera Aloo Recipe,How To Make Aloo Jeera, Potato Roast
  • Sindhi Baigan and Aloo Tuk / Took Patata

Filed Under: Dry Curry/Stir fry /side dish, Sabzi and Curries, Tiffin Variety Tagged With: No onion garlic recipe, potato, rustic, saag, saag aloo, satvik food, side dish, spinach

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Comments

  1. M&MFASHIONBITES says

    November 27, 2015 at 6:16 pm

    Like the first photo 🙂
    Maria V.

    Reply

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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