Saag Aloo Recipe
This recipe will teach you how to make Saag Aloo recipes using fewer ground spices and common ingredients. This vegan recipe contains nuanced flavors that instantly soothe your palates.
Among the vegan recipes, the Saag Aloo is still the most popular culinary item in the villages of Pakistan and India. In our villages, this is a signature treat after Haleem, Chicken Salan, and Nihari.
Saag Aloo, paired with cornbread and lassi, makes a full desi environment; for me, nothing is better than this meal. The robust taste of Spinach and soft potatoes makes this culinary a perfect lunch companion.
I’ve been making this recipe since childhood, and being an expert in it, I made many alterations and engraved this recipe to reach the finest taste.
In today’s article, I will share how to make the Saag Aloo recipe perfectly and elevate its essence, aroma, and flavors.
What You Will Love About Aloo Saag Recipe
- Umami Taste: In the vegan universe, the saag aloo holds an umami flavor profile, making this recipe a real soul-soothing culinary. The perfect balance of nodes and flavors always feels pleasant on the tongue.
- Easy To Make: Like other vegan recipes, the Saag Aloo is easy to make; you need fewer spices to prepare this delight for lunch.
- Nutritious: The Spinach in this recipe is like a blast of healthy nutrients including iron, crucial vitamins, calcium, and other antioxidants. So, if you have a strict dieting plan, you must add this healthy diet.
- Take Less Time: The Saag Aloo recipes are prepared quickly, unlike their chicken or beef recipes. Spinach decomposes more quickly than any other vegan leaf.
Ingredients:
- Spinach: The main ingredient of today’s recipe is Spinach. I’m using the frozen Spinach, but you can also opt for the fresh one.
- Potatoes: I’m using some fresh and sweet potatoes that decompose quickly in the curry, saving us a lot of time. I made 1/4-size pieces of potatoes.
- Ginger: This is only a single ingredient that infuses a robust taste into the curry and makes it more flavorful. I use the mortar & pestle to get the paste of ginger, and you should also opt for the paste rather than putting the entire garlic bulb. The paste infused too quickly in the oil, leaving a more aromatic essence.
- Tomatoes: I chopped the tomatoes with the knife in 1/5 size pieces. The shriveled tomatoes on the saag aloo curry enhance the texture, so I always prefer large tomato slices instead of paste.
- Green Chilis: I can’t live without a tangy flavor; that’s why including green chilies in the curry is a must-have for me. Based on your preferences, you can adjust the heat with this ingredient.
- Ground Spices: Luckily, for a saag aloo recipe, you need basic spices, including turmeric powder, red chili powder, paprika chili powder, red chili flakes, and salt. All these spicounterbalancentheance robust taste of Spinach and give a more nuanced flavor.
Let’s Make This Recipe
- Let’s Boil Our Ingredients: First, I’m boiling my two main ingredients –Spinach and potatoes. Add two glasses of water in a wok or pan and include both ingredients. Also, add one tablespoon of salt to balance the flavors. Let it simmer for 8 minutes on a medium flame.
- Mashing Spinach: Close the flame, take the spinach from the pan or wok, and mesh it with the help of mortar and pestle. Meshing is crucial because a minced version of spinach seems perfect in your bites.
Frying Time
- Add Oil In Pan: The next step is to take a pan and heat the oil in it. You can also use ghee instead of oil, but I prefer oil. After heating the oil, add the ginger paste and stir it on a low flame for one minute.
- Adding Tomatoes & Spices: First add the tomatoes. Next add all the ground spices and salt in the oil. Let the tomatoes simmer for 2 minutes on medium. I’ve also added a splash of water to soften the tomatoes.
- Adding Potatoes: The masala is almost ready; add the potatoes to the pan and fry for 8 – 10 minutes, keeping the flame medium. The moisture of tomatoes and spices will be absorbed in the potatoes, giving a more palatable flavor.
- Add Spinach: Lastly, include the mashed spinach in the curry and let it simmer for 5 minutes. Also, keep stirring it occasionally so the spices perfectly stick with the Spinach.
What To Serve With Saag Aloo?
Saag Aloo is a traditional vegan recipe, so serving something old-fashioned is the best combination. I love to serve lassi (made from buttermilk), cornbread, and mint chutney. You can also go with the wheat bread.
Saag Aloo
This recipe will teach you how to make Saag Aloo recipes using fewer ground spices and common ingredients. This vegan recipe contains nuanced flavors that instantly soothe your palates.
Ingredients
- 1 Bowl Spinach
- 2 Potatoes
- 2 Tomatoes
- 1 tbsp Garlic paste
- 3 Green chilies
- 1/2 tbsp Paprika powder
- 1 tbsp Red chili powder
- 1 tbsp Turmeric powder
- ½ tbsp Red chili flakes
- 1 tbsp Salt
Instructions
- Take a wok and boil Spinach and potatoes in two glasses of water. Add a tablespoon of salt, and simmer for 8 minutes on medium flame.
- Turn off the heat and remove the Spinach from the pan or wok. Use a mortar and pestle to mash it. This step is crucial as the minced Spinach enhances the texture and taste in every bite.
- Heat oil in a pan. You can use ghee if you like, but I prefer oil. Once the oil is hot, stir the ginger paste on low flame for about a minute.
- Add ground spices and salt to the hot oil, stir gently, then introduce tomatoes. Let them simmer for 2 minutes on medium heat. I've added a splash of water to soften the tomatoes.
- The masala is nearly done; add the potatoes to the pan and fry for 8-10 minutes on medium heat. The potatoes will absorb the moisture from tomatoes and spices, enhancing the flavor.
- Finally, add the mashed Spinach to the curry and let it simmer for 5 minutes. Stir occasionally to ensure the spices blend perfectly with the Spinach.
- dd palak and fry it for 5 minute. The recipe is now ready to serve:)
Video
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