Saag Aloo

rainbowplantlife.com

LaDeDi

subheading: Potatoes (Aloo):

1 ½ pounds (680g) Yukon gold potatoes

3 ½ to 4 tablespoons neutral-flavored oil of choice, divided

Kosher salt and freshly cracked black pepper

subheading: Masala:

2 teaspoons cumin seeds

1 ½ teaspoons black or brown mustard seeds

¼ teaspoon asafetida (AKA hing) (optional, see Note 2)

1 medium-large yellow onion, finely diced

5 garlic cloves, grated or minced

1 inch piece ginger, grated or minced

½ of a serrano pepper, finely chopped (see Note 3)

1 tablespoon tomato paste

½ teaspoon ground turmeric

2 teaspoons ground coriander

1 teaspoon amchur (optional, see Note 2)

½ to 1 teaspoon kashmiri chili powder or mild Indian chili powder (see Note 2)

Freshly cracked black pepper to taste

½ pound (225g) Roma or plum tomatoes, finely chopped

1 ½ teaspoons kosher salt, plus more to season

1 tablespoon fenugreek leaves (optional, see Note 4)

10 ounces (285g) baby spinach

1 teaspoon garam masala

½ to 1 tablespoon freshly squeezed lemon juice

1 big handful of cilantro (~12g), chopped

Directions at rainbowplantlife.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer