Saag aloo is a classic vegetarian dish. They serve it at just about every Indian restaurant around. Why not make it at home?

It’s not hard at all. If you are used to cooking in the Indian restaurant style that’s all over this blog it should be snap for you. If you are new to Indian restaurant style jump in. Once you get the hang of it you can make anything.

Saag aloo doesn’t have to be made with spinach

I know it seems that everyone makes it with spinach. I’m no different. I’ve used spinach in this saag aloo.

But saag refers to a number of leafy greens. It can mean spinach, or collard greens or mustard greens. Fresh methi leaves count too.

The word for spinach in Hindi is palak. So this dish is technically palak aloo. But I’m calling it saag aloo. And saying you can use whatever leafy green you want. Mustard greens is next for me. Can’t wait to try that.

Saag aloo is a delicious vegetarian spinach and potato curry. - 1 Saag aloo in a bowl surrounded by green chilies and parathas. - 2 Saag aloo in a bowl surrounded by green chilies and parathas. - 3 Saag aloo in an Indian copper bowl with spoon. - 4

saag aloo

Ingredients

Cook the potatoes

  • 6 oz potatoes small, waxy potatoes are best

  • 1/2 tsp turmeric

  • 1 tsp salt

  • 2 tbsp oil

  • 1/2 tsp cumin seed

  • 1/2 tsp mustard seed

  • 1/2 tsp panch phoran

  • 3 oz spinach cooked, chopped and drained weight

  • 1 green chili diced

  • 2 tsp garlic ginger paste

  • 2 tsp tomato paste diluted to the consistency of passata

  • 1 tsp Indian restaurant spice mix

  • 1/2 tsp kasoor methi

  • 1 tsp kashmiri chili powder

  • 1/2 tsp kosher salt

  • 1 tsp lemon juice about 1/6 of a lemon

  • 12 oz curry base

  • chopped cilantro to garnish

Instructions

Prep the potatoes

  • Cut the potatoes into 3/4 inch pieces. Cover with water. Add the salt and turmeric. Bring to a boil. Cook until the potatoes are just tender. Drain and let cool.
  • Heat the oil in a skillet over medium heat. Add the cumin seed, mustard seed and panch phoran. When the whole spices start to crackle add the potatoes. Cook until the potatoes start to turn golden. Remove the potatoes from the pan.
  • Return the pan to the heat. Add enough oil to get to two tablespoons. Stir in the green chili. Cook for about 30 seconds, stirring constantly. Add the garlic ginger paste and cook until it stops spattering. This takes under a minute.
  • Turn the heat down to medium low. Add the Indian restaurant spice mix , kashmiri chili powder, kasoor methi and salt. Stir to combine. Cook for about 30-45 seconds. You want your spices to lose their raw flavour but don’t want them to burn. Watch closely. Lift the pan away from the heat if you have to.
  • Add the diluted tomato paste and stir. Turn the heat up to medium high.
  • Add half (6 oz) of the curry base . Cook until it starts to form craters. This takes about 2 minutes. Add the rest of the curry base. Repeat.
  • Turn the heat down to medium low. Add the potatoes, drained spinach and lemon juice. Simmer for 4-5 minutes. Serve.

Nutrition

This is Thai green curry with home made curry paste. From scratch. Big, fresh Thai flavours. For when delicious really matters.

I’m not saying store bought pastes are a bad thing. I use them sometimes. But if you want deep, vibrant flavours then you have to go the distance. Thai green curry paste from scratch.

It’s not that hard. It will take a trip to an Asian grocer. At least where I live. But after that it’s a few simple steps and dinner is on the table.

Bowl of Thai green curry from the front. Bowl of rice in the background. - 5 Bowl of Thai green curry from the front. Bowl of rice in the background. - 6