Easy Vegetarian Saag Aloo with Potatoes and Coconut Milk
Made with delicious spices, spinach, potatoes and creamy coconut milk, this saag aloo has the perfect amount of spice and creaminess!
Servings: 6 servings
Calories: 280kcal
Ingredients
- 1 ⅕ pounds gold potatoes peeled and cut in chunks (substitute mini potatoes)
- 1 tablespoons ghee substitute coconut oil
- 1 teaspoon cumin seeds
- ¼ teaspoon yellow mustard seeds
- 1 cup sliced green onions white parts
- 2 garlic cloves minced
- 1 teaspoon grated ginger
- 1 tablespoon tomato paste
- 4 teaspoons garam masala
- ⅛ teaspoon black pepper
- ⅛ teaspoon turmeric
- 1 bay leaf
- ¼ teaspoon chili powder
- 2 teaspoons salt
- 1 tomato diced
- 1 can coconut milk
- Fresh lemon juice for serving
- Naan for serving - optional)
- Basmati rice for serving - optional
Spinach puree:
- 10 ounces frozen spinach drained and excess moisture squeezed out
- 2 tablespoons chopped cilantro
- 1 jalapeno
- ½ to 1 cup water
Instructions
- Cook the potatoes in boiling water until they are cooked through, about 10 minutes. Drain and transfer the potatoes to a bowl and set aside.
- Heat the ghee in a large high sides skillet over medium heat.
- Add the cumin and mustard seed and cook for 30-60 seconds, until they start to pop.
- Add the green onions, garlic and ginger and cook for 2-3 minutes, stirring to ensure it doesn't burn.
- Add the tomato paste and remaining spices (garam masala, pepper, salt, turmeric, bay leaf, chili powder) and cook for 1-2 minutes, stirring regularly to prevent burning.
- Add the tomato and spinach puree (see below) and stir to mix everything together. Cook for 2-3 minutes.
- Add the coconut milk and bring to a simmer. Simmer for 5-10 minutes, until it has slightly thickened. Adjust salt to taste if needed.
- Serve with fresh squeezed lemon juice with steamed basmati rice and/or naan.
Saag:
- Combine the frozen, drained spinach, jalapeno and cilantro in a blender or food processor with about ½ cup water to start and blend to make a chunky puree (it should be a little chunky). Add additional water if needed.
Notes
- When making the saag (spinach puree), add additional water as needed if it is too thick to blend.
- Use fresh, whole spices whenever you can for the best results.
- You can make saag aloo with fresh baby spinach chopped in pieces instead of frozen spinach. You will need 16 ounces of fresh spinach.
- You can also sprinkle it with some chopped Thai chilies to add some extra spice to the dish.
Nutrition
Serving: 1cup | Calories: 280kcal | Carbohydrates: 25g | Protein: 6g | Fat: 19g | Saturated Fat: 16g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 855mg | Potassium: 865mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5984IU | Vitamin C: 32mg | Calcium: 105mg | Iron: 3mg