Recipe: Eating on a Dime Twisted saag aloo (spinach & potatoes)

Recipe: Eating on a Dime Twisted saag aloo (spinach & potatoes) Delicious, fresh and tasty.

Twisted saag aloo (spinach & potatoes). Twisted saag aloo (spinach & potatoes) I replaced the potatoes by yams and added some coconut milk! 😆😉😆 mfno Qc, Canada. Saag aloo is made with saag (a variety of greens, including mustard greens), potatoes and spices. This vegan recipe uses frozen spinach: it could also be called palak aloo (palak meaning spinach).

Saag Aloo, a popular delicious North Indian Curry, made with spinach and potatoes cooked with ginger, garlic, onions and aromatic spices.

Spinach and Potato Curry is a mild and very flavorful side dish that pairs well with roti or rice.

This is a very popular and commonly found recipe in Indian restaurant menu.

You can have Twisted saag aloo (spinach & potatoes) using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients of Twisted saag aloo (spinach & potatoes)

1. You need 1 of large onion, diced.

2. It’s 2 of large yams or sweet potatoes, peeled and cut into 1/2" cubes.

3. It’s 2 pack of baby spinach leafs.

4. You need 1 can of light coconut milk.

5. It’s 2 tablespoon of avocado oil.

6. You need 1 teaspoon of tumeric powder.

7. It’s 1 teaspoon of curry powder.

8. It’s 1 teaspoon of garam masala powder.

We almost find this dish every time in the lunch buffet.

Sometimes it is just the spinach and the potato, but sometimes they also use some eggplant along with it.

Saag Aloo: Indian Spinach and Potatoes, is a fantastic healthy side dish with tender cubes of potato, spinach, onions, and mild fragrant spices.

Delicious, healthy potatoes with the skin on, fresh nutritious spinach leaves and flavoursome spices - this saag aloo, or potato and spinach curry is one of my favourite dinners.

Twisted saag aloo (spinach & potatoes) instructions

1. In a large pot, heat oil at medium-high heat..

2. Stirr in the onions and yams/sweet potables for a couple of minutes or till the onions started to get translucid..

3. Reduce heat tout medium, add in the baby spinach little at a time and stirr till all the spinach is wilted..

4. Add the spices and mix well..

5. Add the coconut milk, stirr well, reduce heat to medium-low and let simmer uncover for about 20 minutes or till the yams/sweet potatoes are soft and the liquid has thicken. You must stirr frequently..

6. Serve with my garam masala meatballs and hot naan bread..

7. Enjoy!.

What to serve with this curry.

Because potatoes are naturally filling you could serve this saag aloo on its own.

However, it goes well with both rice and chapatis as well.

I have tried a lot of saag aloo (spinach and potato) curry recipes over the years.

Some are quite complex with loads of different spices.