Heart-Healthy Saag Aloo
Embrace a wholesome twist on a beloved classic with this Heart-Healthy Saag Aloo recipe, a vibrant and flavorful dish that's perfect for nutritious eating! Featuring tender baby potatoes, fresh spinach, and a medley of aromatic spices such as cumin, coriander, and turmeric, this dish delivers bold Indian-inspired flavors while prioritizing heart health. Made with olive oil instead of traditional ghee, it's a lighter option that doesn't skimp on taste. With a quick prep time of just 15 minutes and simple cooking techniques, this recipe is as easy as it is satisfying. Perfect as a comforting side or paired with fluffy rice or warm bread, this saag aloo is a delicious way to enjoy plant-based goodness. Ideal for anyone seeking healthy Indian recipes or quick vegetarian meals, this dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 400 grams baby potatoes
- 300 grams fresh spinach
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 1 tablespoon, grated ginger
- 3 cloves, minced garlic
- 1 small, chopped green chili
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 120 milliliters water
- 1 tablespoon lemon juice
Instructions
Wash the baby potatoes and cut them into halves. If using larger potatoes, chop them into bite-sized pieces.
Bring a pot of water to a boil, add the potatoes, and cook for about 10 minutes or until they are just tender. Drain and set aside.
In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent.
Add the grated ginger, minced garlic, and chopped green chili to the pan. Sauté for an additional 2 minutes until fragrant.
Stir in the ground cumin, ground coriander, turmeric powder, ground black pepper, and salt. Mix well to combine the spices with the onion mixture.
Add the cooked potatoes to the pan and toss to coat them in the spices.
Pour in 120 milliliters of water, cover the pan with a lid, and let it simmer for 5 minutes.
While the potatoes are simmering, rinse the fresh spinach leaves thoroughly. Add the spinach to the pan and stir well.
Cover the pan again and let the spinach wilt for about 3 minutes.
Remove the lid, stir everything well, and cook for another 2 minutes until most of the liquid is evaporated.
Finally, add the lemon juice, stir well, adjust the seasoning if needed, and remove from heat.
Serve the heart-healthy saag aloo hot as a side dish or with rice or bread.
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1448 mg | 63% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 11.0 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2160 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
