Easy Restaurant Saag Aloo

Easy Restaurant Saag Aloo dark, leafy greens, and potatoes are used to make the traditional north Indian Punjabi dish known as aloo palak. It is nourishing, cozy, and full of warmth. This dish is ideal to enjoy any night of the week because it can be prepared in less than 30 minutes on the stove.

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I’ve been waiting and anticipating adding this wonderful and healthy Best saag aloo recipe for a while now.

One of my favorite comfort dishes is this recipe. Each dish of this vivid green spinach curry with creamy potatoes is packed with flavor and nutrients. It is naturally gluten-free and saag aloo vegan recipe (Unless you want to temper it with ghee)

For an even healthier supper, try it with low-carb cauliflower rice instead of rice. Additionally delicious with Makki ki Roti, parathas, or fried rice, saag aloo.

Saag aloo is a delightfully spicy meal prepared with potatoes and spinach that works well as a side dish for a curry night or as a satisfying lunch on its own.

I like to add a dash of stock and a little chili heat to mine, which together with the ghee and spices produce a delicious, fragrant tempering that clings to the potatoes and spinach.

Saag aloo recipe can be simply translated as “dark leafy greens” (saag) and “potatoes” in English (aloo). Although I use spinach in this dish, you can substitute other dark green vegetables if you’d like.

People frequently mistake palak aloo with saag aloo. These foods are similar but differ only a little. Spinach is referred to as palak in Hindi. Palak aloo, then, refers exclusively to spinach and potato curry.

A curry cooked with dark leafy greens, including coriander, and spinach, is referred to as saag in general. Therefore, any leafy green or a combination of greens can be used to produce saag aloo with potatoes.

Ingredients

• 300 gms – Spinach leaves (Washed, cleaned & chopped)
• 4 – Onion sliced
• 22 – Baby potatoes(Wash, boiled & peeled)
• 1/2 tbsp – Asafoetida(Hing powder)
• 5 tbsp – Mustard oil
• 1 – Bay leafs
• 2 – Dry red chili
• 1/2 tsp – Mustard seeds
• 1/2 tsp – Cumin seeds
• 6 – Garlic cloves chopped
• 2 inch – Ginger cut in Jullien’s or chopped
• 4 – Green chili chopped
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Cumin powder
• 1 tbsp – Garam masala powder
• Salt to taste
• Dry Kasuri methi for garnishing
• 4 tbsp – Lemon juice

For tempering & tadka:

• 2 tbsp – Ghee
• 4 – Garlic chopped
• 1/2 tbsp – Cumin seeds
• 1 tsp – Mango powder(amchur powder)
• 1/2 tbsp – Red chili powder
• Salt to taste

Oil/Ghee – For this recipe, I’m using ghee, but if you’d rather, you may use oil (like sunflower oil or avocado oil). Olive oil can be either extra virgin or ordinary. If you only have canola oil on hand, you may also use it instead.

Chilies – I alternate between using light chilies, which are on the milder side, and bird’s eye or bullet chilies, which have more spice. If you would choose, you can completely exclude them.

Potatoes – Although I prefer to use fresh spinach, you may also use frozen spinach. In Hindi, saag essentially means green leafy veggies. In this instance, I’m using spinach to make saag aloo; however, traditional Punjabi saag aloo calls for mustard leaves, which are more frequently used in the Western world. This recipe may alternatively be termed aloo palak since I’m using spinach; aloo stands for potato and palak for spinach.

Cumin seeds – An essential for Indian cookery. Compared to the ground form, it has a more earthy flavor. Any high-quality brand will do, but I like to get organic cumin seeds from 24 Mantra or Jeeva. They are available online and at Indian retail outlets.

Aromatics – The flavor base of this curry is composed of minced ginger, garlic, onion, and green chile.
Both fresh and frozen ginger and garlic are OK. You simply need one medium-sized red or white onion when it comes to onions.
You have the option of deseeding Serrano chili for a milder flavor or keeping the seeds in for a little extra spice. Skip if you’d prefer a mild curry.

Seasoning –  Curry is flavored and scented with salt and traditional Indian spices. These spices are easily accessible in large supermarkets, Indian markets, and online. This is what you require:
Turmeric powder provides the curry with a yellow color and an earthy flavor. Other therapeutic benefits of turmeric include its ability to reduce inflammation.
You can use my homemade garam masala recipe or purchase any high-quality brand, such as 24 Mantra or Everest.
A beautiful fusion of earthy and flowery aromas may be found in coriander and cumin powder.
Kashmiri red chili powder is nothing more than ground, mildly spicy Kashmiri red chilies that give food a lovely, deep red color. Paprika can be used as a substitute if you can’t find or want to keep using it.

Check out the Easy Restaurant Saag Aloo Recipe Video:

How To Make Easy Restaurant Saag Aloo Step By Step With Photo:

1. Boil water in a pan. Then add a little salt and mix.
2. Then add spinach leaves and let them boil for 3 minutes.
3. In a bowl take ice-cold water.
4. With the help of a spoon or tong take out all the spinach leaves in ice-cold water and let them be immersed for 1 minute. This process helps to retain the green color.
5. Then take out the spinach with the help of a tong and put it in a grinder or mixer.
6. Now grind the spinach into a smooth spinach puree.
7. Now heat little mustard oil in a pan.
8. Then add dry red chili, mustard seeds, cumin seeds, and bay leaf.
9.  And mix well.
10. Now add garlic chopped, ginger Julienne, and green chili chopped.
11. Now mix everything nicely and fry for 2 minutes till the raw flavors go away.
12. Add all the onion slices and fry till they are translucent.
13. After that add all the boiled baby potatoes and fry for 5 minutes.
14. Add all the masalas like red chili powder, turmeric powder, and cumin powder, and mix them.
15. Now add the spinach puree. Add some garam masala powder, amchur powder, and salt to taste.
16. Now mix everything nicely.
17. Now add dry Kasuri methi and mix well.
18. Now add lemon juice. It will help in digestion.
19. Now mix everything well. Vegan Saag aloo is ready to be served.
20. But if you are not making vegan then we can add a little tadka or tempering it is completely optional. Heat a small tadka pan and add little ghee.
21.  Then add cumin seeds and let them splatter. Now add chopped garlic and let it fry for 30 seconds.
22. Now turn off the flame and add red chili powder.
23. Now mix well and pour on the saag aloo.
24. Delicious saag aloo is ready to be served hot.

    

Important Suggestion To Keep In Mind

• Follow these instructions for a quick and simple way to prepare this meal, whether you’re new to Indian cuisine or simply want the best experience.
• Pick one or more of your preferred deep greens. In this recipe for aloo palak or saag aloo, I use pre-washed spinach, but if you prefer mustard greens or collard greens, feel free to substitute a mixture of those.
• I use a normal mixer blender to blend the curry quickly and easily. Adding this appliance to your kitchen, if you don’t already have one, is something I highly recommend. It greatly simplifies the process of producing curries, sauces, and other foods. On the other hand, if you’re using a countertop blender, give the curry 10 to 15 minutes to cool before pureeing.
• If using an immersion blender then to prevent the spinach from splattering during pureeing, tilt the saucepan just enough so that the blender head is fully submerged in the sauce.
• If making in Instant Pot then make sure to perform a rapid release right away after the pressure cooking period. This will stop the spinach from overcooking and the potatoes from disintegrating.
• If using Instant Pot then use a wooden spoon or spatula to scrape the pot’s bottom before sealing the lid on your Instant Pot. You can avoid the burn warning from foods by doing this.

Storage Suggestion

Serve in an air-tight container and you can refrigerate for 3 to 4 days. Just thaw it at room temperature and then reheat it when you are ready to consume. 

Serving Suggestion

A delicious meal to pair with Navrantan Pulao or steamed basmati rice is saag aloo. Saag can be made quite full with rice, making it ideal for a complete lunch or dinner.

You may serve the saag with naan or another flatbread, such as roti, to transform this dish into a restaurant-style lunch with my Aloo cheese paratha recipe.

Enjoy it with Low Carb Spinach & Mushroom Cauliflower Rice for a reduced-carb option. Do keep in mind, though, that potatoes (aloo) contain a lot of carbohydrates.

Frequent Asked Question

Saag aloo is it vegan?

An Indian dish that is vegan is saag aloo. There are simply vegetables in it, and the fat is olive oil. You may feel good about eating this warm comfort dish. Yes if you temper it with ghee then it becomes vegetarian.

Saag aloo is it healthy?

Yes! The spinach in this dish is abundantly iron-rich and uses good fat. The addition of potatoes, garlic, and turmeric provides more nutrients and health advantages. But you won’t even be aware that it is a healthy lunch because it is so flavorful.

Saag aloo freezes well, right?

There is no doubt that you can prepare a great quantity of this and freeze some for later. In a freezer-safe container, it can be frozen for up to six months. You can microwave it when you are ready to reheat it for a few minutes or until it is well heated. If you’d like, you could thaw it in the refrigerator overnight before reheating it on the burner.

Some other spinach recipes you will like on my blog are – Spinach Corn Rice | Palak Corn Pulao, Spinach Crepes With Avocado And Cheese, Hash Brown Mushroom Spinach Crepes Recipes, Air fryer Gluten-Free Spinach Potato patties.

Note: A rough estimate of nutrition is provided.

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Note: A rough estimate of nutrition is provided.

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