Saag Aloo (Potatoes with leafy greens)

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Use only the leaves of the greens (destem kale if using). Rinse the greens well, then drain and shake them dry. Set aside. Prepare the other ingredients.
2. Heat the oil or ghee in a wide pan. Add the cumin seeds and, once they sizzle, add the onion and sauté for 4 to 5 minutes.
3. Add the potatoes, ginger, garlic and green chilies and sauté for 1 more minute. Stir in the salt, Kashmiri chili powder, turmeric, coriander powder, cumin powder and garam masala.
4. Pour in the water and cook covered until the potatoes are al dente, not fully cooked or mushy. Add more water as needed. While they cook, roughly chop the greens. Taste and adjust salt or spices.
5. Add the tomatoes and cook over medium-high heat until they lose their raw flavor. Stir as little as possible.
6. Optional: add the chopped fenugreek, kale or mustard greens and stir-fry until completely wilted.
7. Add the spinach in batches and sauté until wilted. Crush the kasuri methi, add it along with any microgreens, and turn off the heat. Mix well.
8. Let it cool slightly, squeeze in the lemon juice, and garnish with coriander leaves or microgreens if you like.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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