Description
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.
Ingredients
Units
Scale
- 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
Instructions
- Boil water in a pan. Then add a little salt and mix.
- Then add spinach leaves and let them boil for 3 minutes.
- In a bowl take ice-cold water.
- 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.
- Then take out the spinach with the help of a tong and put it in a grinder or mixer.
- Now grind the spinach into a smooth spinach puree.
- Now heat little mustard oil in a pan.
- Then add dry red chili, mustard seeds, cumin seeds, and bay leaf.
- And mix well.
- Now add garlic chopped, ginger Julienne, and green chili chopped.
- Now mix everything nicely and fry for 2 minutes till the raw flavors go away.
- Add all the onion slices and fry till they are translucent.
- After that add all the boiled baby potatoes and fry for 5 minutes.
- Add all the masalas like red chili powder, turmeric powder, and cumin powder, and mix them.
- Now add the spinach puree. Add some garam masala powder, amchur powder, and salt to taste.
- Now mix everything nicely.
- Now add dry Kasuri methi and mix well.
- Now add lemon juice. It will help in digestion.
- Now mix everything well. Vegan Saag aloo is ready to be served.
- 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.
- Then add cumin seeds and let them splatter. Now add chopped garlic and let it fry for 30 seconds.
- Now turn off the flame and add red chili powder.
- Now mix well and pour on the saag aloo.
- Delicious saag aloo is ready to be served hot.
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Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stove-Top
- Cuisine: Indian
Nutrition
- Serving Size: 4 people
- Calories: 150Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg