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)
prep time
15 Min
cook time
10 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 1 teaspoon butter
- 2 teaspoons olive oil
- 8-12 ounces potatoes
- 1 medium onion, chopped
- 1 small jalapeno pepper, seeded and minced
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon tandoori masala or garam masala
- 1/2 teaspoon salt
- 1 teaspoon ground coriander
- 2 tablespoons lemon juice
- 3 tablespoons water
- 6 ounces fresh spinach
- OPTIONAL ADDITION
- 6 ounces cooked chicken, cut into bite-sized pieces
How To Make saag aloo (indian potatoes with spinach)
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Step 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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Step 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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Step 3Turn down the heat; add the onions and pepper and sauté for a few minutes until limp.
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Step 4If using *chicken* variation, add it now. Then add the spices and sauté for 2 minutes
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Step 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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Step 6Add the potatoes back to the skillet and mix well. Serve hot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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