saag aloo (indian potatoes with spinach)
With an overabundance of spinach from our local farmers' market, I was looking for a way to use it. Adding chicken to this northern-Indian dish turned it from a side dish into a one-dish meal. Add sriracha or similar if you like it hot! (About 6 WW points)
yield
2 serving(s)
prep time
15 Min
cook time
10 Min
method
Stove Top
Ingredients For saag aloo (indian potatoes with spinach)
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1 tspbutter
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2 tspolive oil
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8-12 ozpotatoes
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1 mdonion, chopped
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1 smjalapeno pepper, seeded and minced
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1/4 tspturmeric
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1/4 tspcumin
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1/4 tsptandoori masala or garam masala
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1/2 tspsalt
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1 tspground coriander
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2 Tbsplemon juice
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3 Tbspwater
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6 ozfresh spinach
- OPTIONAL ADDITION
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6 ozcooked chicken, cut into bite-sized pieces
How To Make saag aloo (indian potatoes with spinach)
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1In a medium-sized pot, bring 2 quarts of salted water to a boil. Peel and cut the potatoes into bite-sized pieces, add them to the boiling water and cook for about 7 minutes. Remove them from the heat, drain and set aside.
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2Heat the butter and oil in a large skillet over medium-high heat. Fry the parboiled potatoes for about 8–12 minutes they begin to brown; remove them from the pan and set aside.
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3Turn down the heat; add the onions and pepper and sauté for a few minutes until limp.
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4If using *chicken* variation, add it now. Then add the spices and sauté for 2 minutes
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5Add the lemon juice and water and simmer for a few minutes more. Add the spinach and cook, stirring frequently, until the spinach is fully wilted.
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6Add the potatoes back to the skillet and mix well. Serve hot.
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