Mediterranean Diet Saag Aloo
Experience the vibrant fusion of flavors in this Mediterranean Diet Saag Aloo recipe, a wholesome twist on the classic Indian dish. This nutrient-rich recipe combines tender baby potatoes with fresh spinach, seasoned with a medley of warm spices like cumin, coriander, turmeric, and red chili powder, all sautéed in heart-healthy extra virgin olive oil. The addition of garlic, ginger, and a splash of zesty lemon juice enhances the dish’s complexity, while the fresh coriander garnish offers a refreshing finish. Perfect for those seeking a balanced and flavorful side dish, this recipe is easy to make, vegan-friendly, and packed with fiber, vitamins, and Mediterranean-inspired goodness. Ready in just 45 minutes, it’s a vibrant addition to any healthy eating plan.
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 400 grams fresh spinach leaves
- 3 tablespoons extra virgin olive oil
- 1 large onion
- 3 garlic cloves
- 1 inch piece fresh ginger
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon red chili powder
- 1 tomato, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh coriander leaves
Instructions
Wash the baby potatoes and cut them into halves. Leave the skin on for extra fiber.
Bring a pot of salted water to boil. Add the potatoes and parboil for 10 minutes until they're partially cooked. Drain and set aside.
While the potatoes are cooking, wash the spinach leaves and blanch them in boiling water for 2 minutes. Drain, let them cool slightly, and then finely chop.
Heat olive oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Finely chop the onion, garlic, and ginger. Add them to the pan and sauté until the onion becomes translucent.
Stir in the ground coriander, turmeric, and red chili powder.
Add the chopped tomato and cook for about 5 minutes until the tomato softens.
Mix in the parboiled potatoes, ensuring they are well coated with the spice mixture.
Cover and cook for another 10 minutes on low heat, stirring occasionally until the potatoes are fully cooked.
Add the chopped spinach and cook for an additional 5 minutes.
Season with salt, black pepper, and lemon juice. Stir well.
Garnish with freshly chopped coriander leaves before serving.
Nutrition Facts
Calories |
971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2735 mg | 119% | |
| Total Carbohydrate | 134.4 g | 49% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 17.1 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 595 mg | 46% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 5231 mg | 111% | |
*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.
