Easy Indian Spinach and Potato Curry (Aloo Saag)
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Indian
Serves: 4
Ingredients
  • 2 (10 oz.) packages frozen, chopped spinach
  • 1 lb. (2 medium) potatoes, peeled, cubed bite-size
  • 1 cup water
  • ½ tsp. salt
  • ¼ cup oil
  • 1 ½ cups onion, diced
  • 1 Tbsp. fresh ginger, minced
  • 1 Tbsp. garlic, minced
  • 2 tsps. coriander
  • 1 tsp. each cumin, curry powder, salt
  • ½ tsp. each chili powder, turmeric
  • ⅛ tsp. cinnamon
  • ⅓ cup heavy cream
  • ¼ cup plain yogurt
  • 1 Tbsp. butter
Instructions
  1. Open spinach packages to allow venting and place on a plate. Microwave 8 minutes until defrosted. Allow to cool enough to handle.
  2. Meanwhile, in a medium pot bring water to a boil on high heat. Add cubed potatoes and cook half way (parboiled), about 5 minutes. Drain water and set aside.
  3. Put defrosted spinach, 1 cup of water, and ½ tsp. of salt in a blender or food processor and blend smooth. Set aside.
  4. Heat oil in a large sauté pan on medium heat. Add onions and ginger and sauté 3 minutes. Add garlic and sauté 2 minutes.
  5. Sprinkle in spices and salt, stirring for 1 minute.
  6. Add potatoes and sauté 3 minutes. Add a little water if the spices stick.
  7. Pour in spinach and mix well with the spices and potatoes. Cover and simmer 7 minutes.
  8. Turn off heat and allow to sit 2-3 minutes. Stir in cream and yogurt.
  9. Turn heat to medium/low. Cook uncovered 5 minutes or until sauce thickens.
Recipe by The Spice Kit Recipes at https://www.thespicekitrecipes.com/easy-indian-spinach-potato-curry-aloo-saag/