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saag aloo (indian potatoes with spinach)

Recipe by
Carolyn Haas
Whitewater, WI

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)

  • 1 tsp
  • 2 tsp
    olive oil
  • 8-12 oz
  • 1 md
    onion, chopped
  • 1 sm
    jalapeno pepper, seeded and minced
  • 1/4 tsp
  • 1/4 tsp
  • 1/4 tsp
    tandoori masala or garam masala
  • 1/2 tsp
  • 1 tsp
    ground coriander
  • 2 Tbsp
    lemon juice
  • 3 Tbsp
  • 6 oz
    fresh spinach
  • 6 oz
    cooked chicken, cut into bite-sized pieces

How To Make saag aloo (indian potatoes with spinach)

  • 1
    In 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.
  • 2
    Heat 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.
  • 3
    Turn down the heat; add the onions and pepper and sauté for a few minutes until limp.
  • 4
    If using *chicken* variation, add it now. Then add the spices and sauté for 2 minutes
  • 5
    Add 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.
  • 6
    Add the potatoes back to the skillet and mix well. Serve hot.

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