Restaurant Standard Saag Aloo
Transform your dinner table with this sumptuous Restaurant-Standard Saag Aloo, a classic Indian side dish brimming with bold flavors and vibrant colors. Tender potato cubes are simmered in a luscious spinach puree, enriched with aromatic spices like cumin, turmeric, and garam masala for a truly authentic taste. This dish balances creamy textures with a hint of spice from green chilies, while a splash of lemon juice adds a zesty finish. Perfectly paired with fluffy naan, roti, or fragrant basmati rice, this easy-to-follow recipe lets you recreate the magic of your favorite Indian restaurant at home. Ready in just 45 minutes, it's a nutritious and flavorful delight that's sure to impress!
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Recipe Information
Ingredients
- 400 g Spinach leaves (fresh or frozen)
- 300 g Potatoes (peeled, diced into 1-inch cubes)
- 2 tbsp Cooking oil (vegetable or mustard oil)
- 1 large Onion (finely chopped)
- 3 large Garlic cloves (minced)
- 1 tbsp Ginger (grated)
- 1 medium Green chili (finely chopped, adjust to taste)
- 1 tsp Cumin seeds
- 1 tsp Ground coriander
- 0.5 tsp Turmeric powder
- 1 tsp Garam masala
- 0.5 tsp Red chili powder (optional)
- 1 medium Tomato (finely chopped)
- 1 tsp Salt
- 60 ml Water
- 1 tbsp Lemon juice
- 2 tbsp Fresh coriander leaves (for garnish)
Instructions
Bring a large pot of water to a boil and blanch the spinach leaves for 2-3 minutes until wilted. Drain and immediately transfer the spinach to a bowl of ice water to retain its vibrant green color. If using frozen spinach, skip this step and thaw instead.
Drain the spinach and blend it into a coarse puree using a blender or food processor. Set aside.
Heat 2 tablespoons of oil in a large skillet or pan over medium heat. Add the cumin seeds and allow them to sizzle and release their aroma for about 30 seconds.
Add the chopped onion and sauté until golden brown, about 5-6 minutes.
Stir in the minced garlic, grated ginger, and chopped green chili. Cook for 1-2 minutes until fragrant.
Add the ground coriander, turmeric powder, garam masala, and red chili powder (if using). Stir well to coat the mixture in the spices.
Add the diced potatoes and cook for 5 minutes, stirring occasionally, to lightly fry the edges.
Stir in the chopped tomato and cook until the tomatoes soften and break down into the mixture, about 3-4 minutes.
Add the spinach puree to the pan and mix well to combine with the spiced mixture.
Pour in the water and stir. Cover the pan and let it simmer on low heat for 15-20 minutes, or until the potatoes are tender and fully cooked. Stir occasionally to prevent sticking.
Season with salt and lemon juice, adjusting to taste.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2718 mg | 118% | |
| Total Carbohydrate | 98.8 g | 36% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 15.2 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 562 mg | 43% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 4317 mg | 92% | |
*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.
