Easy and delicious recipe to make saag aloo, Indian potatoes with leafy greens. Serve this with whole grain roti, chapati, bhakri or steamed rice or quinoa.
For best results follow my detailed step-by-step photo instructions and tips.
2tablespoonscoriander leaves or microgreenschopped
1 to 2tablespoonlemon juice (to serve)
How to make the recipe
Use only the leaves and avoid stems of the leafy greens. If using kale, destem them as well.
Rinse your greens in plenty of water and drain them to a colander. Shake off to drain the water completely. Keep aside to use later. Prepare the other ingredients.
How to Make Saag Aloo
Heat oil/ghee in a wide pan. Add cumin seeds. When the seeds begin to sizzle add onions and saute for 4 to 5 minutes.
Add potatoes, ginger, garlic and green chilies. Saute for another 1 minute. Stir in salt, chili powder, turmeric, coriander powder, cumin powder and garam masala.
Pour water and cook covered until the potatoes are al dente, not fully cooked or mushy. If required add more water as they cook. Taste test and add more salt or spices to taste. While the potatoes cook, chop the greens roughly & keep them ready.
Add tomatoes and cook on a medium high heat until they lose the raw flavor. Avoid over stirring here.
Optional - Add chopped fenugreek leaves/kale/mustard greens if using and stir fry until they wilt completely.
Add spinach in batches and saute until wilted. Add crushed kasuri methi, microgreens if using and turn off. Mix well to wilt the microgreens.
Let cool down a bit and squeeze in lemon juice and garnish with coriander leaves/ microgreens if you want.