Best Saag Aloo recipe authentic

05 Jan Best Saag Aloo recipe authentic

Last Updated on January 5, 2022 by blessmyfoodbypayal

Vegan Saag aloo recipe with step wise pictorial and video method.

“Saag” is the Hindi word for “Green leafy vegetables” and “Aloo” means “Potatoes”.

Saag aloo is a delicious and inexpensive Indian side dish made with a combo of spinach and potatoes.

This is the western version and the adaptation of popular saag aloo recipe from Punjab, which uses Mustard leaves along with spinach.

As the present recipe uses spinach only, you can comfortably call it “Aloo Palak”.

Saag aloo recipe Indian is the most common recipe in Indian houses, especially during the winters as the fresh, soft and tender spinach flaunts the market.

saag aloo recipe with tomatoes is such a very simple and basic recipe which can be made a part of routine cooking without waiting for any special occasion.

There might be many way to prepare it, but saag aloo recipe authentic 

Although since the time immemorial, this is only a combo of palak and paneer which has got the identification and none could replace paneer.

But the present combo of palak and aloo is the recent favourite and one of the most lovable vegan and gluten free recipe of UK, US & other western countries.

This easy to make healthy dish is commonly available in most of the Indian restaurants and people like this like anything.

INGREDIENTS FOR SAAG ALOO RECIPE

SPINACH/PALAK : We have used the fresh spinach for the recipe. The only issue with the spinach is that it needs much efforts in washing because being so gritty, you need to rinse it really well.

Instead of fresh spinach, you can use the frozen spinach also.

POTATOES : Feel free to use any type of potatoes you have.

You must be knowing that potatoes being rich in starch, turns gray, brown or even black if exposed to air. So this is always advisable to peel the potatoes immediate before use or put them in water until use.

Although the oxidized potatoes are completely safe to eat and their colour have no impact on their taste of texture.

TOMATOES : Tomatoes make a base of this sabji. Instead of using tomato puree, you can use fresh tomatoes after chopping them. Even canned puree also works good.

GINGER AND GARLIC : These are the 2 ingredients most commonly used in Indian cooking. Besides providing so much of medicinal benefits, these ingredients also enhance the taste of food. We have added them in the form of a ginger garlic paste.

ASAFOETIDA : Spinach and potatoes, both are such ingredients which have high tendency to cause blotting and gas in stomach.

That is why asafoetida (hing) is recommended in this recipe because this ingredient is highly respected for it’s digestive properties.

But in case you don’t have this ingredient, no worries, you can cook saag aloo without asafoetida also.

OIL : Use any oil you add to your routine cooking. We prefer to use mustard oil but this needs to be smoked first. You cannot use this oil raw.

SPICES : Spices are part and parcel of Indian cooking. They bring the ultimate taste and aroma to the food.

STEP WISE PICTORIAL SAAG ALOO RECIPE

1. Remove the spinach leaves from the stem.
2. Wash the leaves very well.
3. Roughly chop the leaves.
4. Peel potatoes, cut into desired size of pieces and keep them inside water until used, otherwise they tend to turn brown.
5. Heat oil in a pan and add Asafoetida and cumin seeds. Let seeds splutter.
6. Add ginger garlic paste and green chillies. Saute on low heat until ginger garlic paste turns brown.
7. Add onion and cook until it turns slightly brown.
8. Then add tomato puree and mix well.
9. Put a lid on and let puree cook on low heat, with occasional stirring until tomatoes begin to leave the sides of the pan. It will take about 10 to 12 minutes.
10. Add red chilli powder, turmeric powder and coriander powder. Mix.
11. Then add potatoes, water and salt. Mix.
12. Put a lid and let potatoes turn slightly soft for 5 minutes.
13. Uncover and add spinach. Mix and let it cook covered with occasional stirring.
14. In 10 to 15 minutes, spinach and potatoes will be cooked properly and water is going to dry out. You can check so by pressing a piece of potato.
15. Lastly add garam masala and mix well.

Saag aloo is ready. Serve hot with roti, naan or anyway you like. 

ALSO SEE 

• Palak Paneer
• Lehsuni palak
• Palak pulao
• Shaam savera
• Jeera aloo (cumin potatoes)
• dahi wale aloo ki sabzi
• Cauliflower and potato fry Indian recipe
• Green peas and potato curry
• Chutney wale aloo recipe
• Kashmiri dum aloo recipe

SAAG ALOO RECIPE – RECIPE CARD

Saag aloo recipe

blessmyfoodbypayal

Saag aloo is a delicious and inexpensive indian side dish made with a combo of spinach and potatoes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Main Course, Side Dish

Cuisine Indian

Servings 4

Ingredients

  

1 cup = 200 ml

• 500 gm/1.10 oz Spinach
• 3-4 Potatoes
• 1 cup tomato puree
• 2 onions (roughly chopped)
• 1 tbsp ginger garlic paste
• 2 green chillies
• 1/8 tsp Asafoetida (optional)
• 1 tsp cumin seeds
• Red chilli powder/paprika to taste
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• Salt to taste
• 2 tbsp oil
• 3/4 cup water

Instructions

 

• Remove the spinach leaves from the stem.
• Wash the leaves very well.
• Roughly chop the leaves.
• Peel potatoes, cut into desired size of pieces and keep them inside water until used, otherwise they tend to turn brown.
• Heat oil in a pan and add Asafoetida and cumin seeds. Let seeds splutter.
• Add ginger garlic paste and green chillies. Saute on low heat until ginger garlic paste turns brown.
• Add onion and cook until it turns slightly brown.
• Then add tomato puree and mix well.
• Put a lid on and let puree cook on low heat, with occasional stirring until tomatoes begin to leave the sides of the pan. It will take about 10 to 12 minutes.
• Add red chilli powder, turmeric powder and coriander powder. Mix.
• Then add potatoes, water and salt. Mix.
• Put a lid and let potatoes turn slightly soft for 5 minutes.
• Uncover and add spinach. Mix and let it cook covered with occasional stirring.
• In 10 to 15 minutes, spinach and potatoes will be cooked properly and water is going to dry out. You can check so by pressing a piece of potato.
• Lastly add garam masala and mix well.
• Saag aloo is ready. Serve hot with roti, naan or anyway you like.

Keyword aloo saag, saag aloo