Total Time
1hr 5mins
Prep 10 mins
Cook 55 mins

A lovely side dish for all you curry heads out there!

Ingredients Nutrition

Directions

  1. Bring water to boil in saucepan.
  2. Add spinach, cover, and cook until it is just done.
  3. Drain in a colander and rinse under cold water.
  4. Press out most of the liquid and chop coarsely.
  5. Heat oil in heavy saucepan over medium heat.
  6. When hot, add asafoetida followed by mustard seed.
  7. As soon as mustard seed begins to pop, add onion and garlic.
  8. Stir-fry for 2 minutes.
  9. Add potato and cayenne, let potato simmer a minute.
  10. Add spinach, salt and 2 tsp water; bring to boil.
  11. Cover tightly, turn heat to very low and cook gently for 40 minutes or until potato is tender.
  12. Stir occasionally and add liquid to pot if it becomes too dry.
Most Helpful

5 5

This recipe brought out the pungent taste of the spinach, unlike saag aloos I have had that used sweeter spices. The flavors mixed well though. This was good with yogurt.

5 5

Loooved it! My favorite Indian dish is Saag Aloo, so I'm so glad I found this recipe. I think I added to much potato, but it still had a great taste and wasn't blander like I thought it would be! There was a step missing in the recipe about the potato and cayenne but I edited that! Thank you!