Saag Aloo

Ingredients

• 500g baby new potatoes (or waxy potatoes), halved
• 400g fresh spinach, washed (or 300g frozen, thawed and squeezed dry)
• 1 medium white onion (approx 150g), finely diced
• 4 cloves garlic, finely grated
• 1 x 2cm knob fresh ginger, finely grated
• 1 green finger chili, finely chopped
• 2 tbsp neutral oil
• 1 tsp whole mustard seeds
• 1 tsp whole cumin seeds
• 1 tsp ground turmeric
• 1 tsp ground coriander
• ½ tsp garam masala
• ¾ tsp fine sea salt
• 1 tsp fresh lemon juice
• 2 tbsp fresh coriander, chopped

Smart Substitutions

• ↔Use sweet potato instead of regular potato for a higher beta-carotene (vitamin A precursor) content with a sweeter flavour profile
• ↔Replace spinach with kale or Swiss chard for a more robust, slightly bitter green that holds its texture better when cooked

How to Cook

1. 1

   Place the halved potatoes in a saucepan, cover with cold salted water, and bring to a boil. Cook until just tender when pierced with the tip of a knife — they should offer slight resistance. Drain and set aside.

   12 min

   Starting potatoes in cold (not boiling) water allows the heat to penetrate gradually and evenly, preventing the outside from becoming mushy before the interior is cooked through.

2. 2

   While potatoes cook, blanch fresh spinach in boiling water for 60 seconds, then drain and plunge into iced water. Squeeze out every drop of water with your hands, then roughly chop. (If using frozen, simply thaw, squeeze dry, and roughly chop.)

   5 min

   Squeezing out maximum water from the spinach is critical — any retained moisture will turn the dry-cooked aloo into a watery stew and prevent the masala from coating the potato properly.

3. 3

   Heat oil in a wide, heavy pan over medium-high heat. Add mustard seeds. When they pop and splutter, immediately add cumin seeds. After 20 seconds, add diced onion with a pinch of salt. Cook, stirring regularly, until lightly golden.

   8 min

   The mustard seeds need to be hot enough to pop — if they just sizzle gently without popping, the oil is not hot enough and the seeds will taste raw and bitter instead of nutty.

4. 4

   Add garlic, ginger, and green chili. Stir for 60 seconds. Add turmeric and ground coriander, stir 30 seconds. Add the parboiled potatoes and toss to coat in the spiced oil. Cook for 3–4 minutes, letting the potatoes colour slightly. Add the chopped blanched spinach and toss everything together until fully combined and heated through. Add garam masala, lemon juice, and fresh coriander. Taste and adjust salt.

   7 min

   Letting the potato sit against the hot pan without stirring for 30-second intervals creates crispy caramelized patches that add texture contrast to the soft spinach.