Restaurant-Fashion Saag Aloo (gluten-free, soy-free, nut-free)

Indian Saag aloo — crispy chunks of spiced potato over a mattress of completely flavorful spinach curry — is only a fabulous mixture! This restaurant model model is deeply seasoned with unimaginable flavors and textures.

The opposite day, I used to be questioning why some vegetable-based Indian dishes use fewer spices than meat-based ones. There are a number of causes for this. Veggie dishes, like saag aloo, are extra homestyle recipes meant to rejoice the flavors of the veggies. Others like Chana masala additionally are sometimes homestyle recipes. However why shouldn’t veggies be filled with taste?

This can be a restaurant model saag aloo that makes use of the entire unimaginable spices from rooster saag model recipes, however with out the meat. To make this right into a meal, you’ll be able to add cooked chickpeas into the saag or serve it together with my Punjabi chole chickpea curry, dal, or tofu curry on the facet. It’s also possible to substitute half of the potatoes with some crispy tofu to make it right into a tofu and potato spinach curry. 

To make a restaurant-style model, we add much more spices and a few extra fats added to the saag for a extra flavorful, creamier expertise. For a greater texture of the spinach, I prefer to pulse the frozen spinach in a meals processor for a fantastic chop like texture as a substitute of too leafy or all pureed. I want that texture in saag aloo. If utilizing contemporary spinach, then finely chop and use. It’s also possible to use a mix of greens for this saag like mustard greens, chard, amaranth greens and different seasonal greens.

I additionally bake the potatoes ti so they’re crispy and golden and serve them simply flippantly combined in. Homestyle palak aloo has the potatoes cooked with the spinach for a softer potato dish.

Why You’ll Love Saag Aloo

• crispy, spiced potatoes over a creamy, tremendous flavorful spinach curry
• straightforward to make right into a meal by including chickpeas or tofu!
• so versatile! Make with leafy greens of selection, like mustard greens, child kale, amaranth greens, and many others.
• restaurant-style meal at house in solely 40 minutes
• gluten-free, soy-free, and nut-free

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Saag Aloo

Indian Saag aloo — crispy chunks of spiced potato over a mattress of completely flavorful spinach curry — is only a fabulous mixture! This restaurant model model is deeply seasoned with unimaginable flavors and textures. Gluten-free soy-free nut-free

Prep Time10 minutes minutes

Cook dinner Time30 minutes minutes

Complete Time40 minutes minutes

Course: dinner, Principal, Principal Course, Facet, Facet Dish

Delicacies: Indian

Key phrase: aloo saag, indian potato spinach curry, saag aloo

Servings: 4

Energy: 168kcal

Creator: Vegan Richa

Components

For the Potatoes

• 2 cups (420 g) peeled and cubed yellow potatoes or gold potatoes, ¾” items
• 1 teaspoon oil
• ¼ teaspoon turmeric
• ½ teaspoon Kashmiri chili powder
• ½ teaspoon garlic powder
• ½ teaspoon garam masala
• ¼ teaspoon salt

For the Saag

• 2 teaspoons oil
• ½ teaspoon cumin seeds
• 1 black cardamom pod partially open
• 2 entire cloves
• 1 dried pink chili (Indian to Thai or use Kashmir chilies for much less warmth) damaged into 2 , or use ¼ teaspoon crushed pink pepper flakes
• 1 inexperienced cardamom pod partially open
• ½ teaspoon dried fenugreek leaves
• 1 cup (160 g) chopped onion
• ¼ teaspoon salt
• ½ to 1 teaspoon garam masala
• 2 teaspoons floor coriander
• 1 tablespoon ginger garlic paste or use 3 cloves minced garlic and ½” ginger, minced
• 2 tablespoons non-dairy yogurt use soy-free and/or nut-free, if wanted
• 8 to 10 ounces (226.8 g) frozen chopped spinach , or contemporary finely chopped
• 1 cup (236.59 ml) water
• cilantro and lemon juice for topping

Directions

Make the crispy spiced potatoes.

• Preheat the oven to 400° F (205° C).

• Peel and dice the potatoes into ¾” cubes and add to a bowl. Then, add the oil and toss properly to coat.

• Combine the entire spices in a small bowl, then sprinkle them throughout and toss the potatoes to coat. Switch the potatoes to a parchment-lined baking sheet or a ceramic/stoneware baking dish( greased or parchment lined)

• Alternatively, simply combine the potatoes with the oil and spices in a ceramic baking dish, about 9 x 11” or the same dimension. For those who’re utilizing a baking sheet, hold the potatoes nearly ¼” away from one another, however not spaced out an excessive amount of, in any other case they’re going to dry out.

• Bake 22 to twenty-eight minutes. This is dependent upon the baking dish, the potatoes, your oven.

• Cook dinner potatoes on a skillet: warmth the oil on the skillet over medium warmth. When sizzling add spices and potatoes. Toss properly to coat. Cook dinner 2-3 minutes, then flip the potatoes, then cowl with a lid, cut back warmth to medium low and prepare dinner till potatoes are tender. 7-9 minutes. Take away from the skillet

In the meantime make the saag.

• Warmth a big skillet over medium warmth, and add the oil. As soon as the oil is sizzling, add the cumin seeds, and prepare dinner till the cumin seeds change coloration considerably and get very aromatic. 1 to three minutes, relying in your skillet and your range. You need the cumin seeds to darken to a great brown. Then, add within the black cardamom, cloves, pink chili, and the inexperienced cardamom, and stir for 15 to twenty seconds.

• Combine within the onion, fenugreek leaves, and salt, and prepare dinner till the onion is golden, about 6 to eight minutes. Add splashed of water in between to assist the onion prepare dinner evenly

• Combine within the gram masala and coriander, then add within the ginger garlic paste and a bit of little bit of water. Combine properly and let it prepare dinner for half a minute. For those who’re utilizing minced ginger and garlic, let it prepare dinner for an additional minute.

• If utilizing frozen spinach, optionally pulse it in a meals processor in order that it’s finely chopped. Add within the non-dairy yogurt, spinach, and the cup of water. Combine in and even it out with a spatula, then cowl with the lid and prepare dinner for five to 7 minutes, or till the spinach is cooked very well and the sauce has thickened a bit of bit. Style and alter the flavour. Add some extra salt and warmth, if wanted.

Assemble the saag aloo.

• Whereas the saag is cooking with the lid on, take the potatoes out of the oven and verify in the event that they’re finished. If not, then proceed to bake them for an additional 5 minutes or so, then take away from the oven and switch the potatoes to the spinach combination. You possibly can flippantly fold a number of the potatoes in, in case you like. I often fold in half of the potatoes and put the remaining on high, particularly the actually crispy ones. Serve topped with some cilantro and a great drizzle of lemon juice with naan or rice or with a facet of chickpea curry, dal, or tofu curry.

Video

Notes

You need to use different greens on this recipe, like mustard greens, amaranth leaves, rainbow chard.
This can be a gluten-free recipe. It’s additionally soy-free, in case you use soy-free non-dairy yogurt and nut-free, in case you use a nut-free non-dairy yogurt.
There are fairly a number of spices on this recipe for all of that taste however in case you’re lacking a spice or two, that’s okay. It can nonetheless end up actually scrumptious

Diet

Diet Information

Saag Aloo

Quantity Per Serving

Energy 168
Energy from Fats 36

% Every day Worth*

Fats 4g6%

Saturated Fats 0.3g2%

Sodium 353mg15%

Potassium 790mg23%

Carbohydrates 29g10%

Fiber 6g25%

Sugar 3g3%

Protein 6g12%

Vitamin A 6739IU135%

Vitamin C 31mg38%

Calcium 119mg12%

Iron 3mg17%

* % Every day Values are based mostly on a 2000 calorie weight loss program.

Did you make this recipe?Please do go away a remark and score under.. Tag me on Instagram @veganricha

Components and Substitutions

• potatoes – Use yellow or Yukon gold potatoes, and lower them into ¾” items.
• oil – To get the potatoes crispy within the oven and to sauté the saag elements.
• floor spices – You’ll season the potatoes with turmeric, Kashmiri chili powder, garlic powder, garam masala, and salt. For the saag, you’ll want dried fenugreek leaves, garam masala, and floor coriander.
• entire spices – The primary taste layer within the saag comes from roasted entire spices: cumin seeds, black and inexperienced cardamom pods, cloves, and a dried pink chili.
• onion – Provides umami to the saag.
• ginger garlic paste – Provides one other layer of taste!
• non-dairy yogurt – For creaminess. You need to use different non-dairy lotions or vegan bitter cream or cream cheese. Select soy-free and/or nut-free, if wanted.
• spinach – Use chopped frozen spinach. For those who can, pulse it within the meals processor earlier than utilizing, so it’s much more finely chopped. That may yield the very best texture.
• toppings – End the saag aloo with contemporary cilantro and lemon juice.

Tips on how to Make Aloo Saag

Make the crispy spiced potatoes.

Preheat the oven to 400° F (205° C).

Peel and dice the potatoes into ¾” cubes and add to a bowl. Then, add the oil and toss properly to coat. 

Combine the entire spices in a small bowl, then sprinkle them throughout and toss the potatoes to coat. 

Switch the potatoes to a parchment-lined baking sheet or a baking dish. For those who’re utilizing a stoneware or ceramic baking dish, you don’t essentially must line it with parchment. It’s also possible to simply combine the potatoes with the oil and spices in a baking dish, whether it is about 9 x 11” or the same dimension. For those who’re utilizing a baking sheet, hold the potatoes nearly ¼” away from one another, however not spaced out an excessive amount of, in any other case they’ll dry out.

Bake 22 to twenty-eight minutes. This is dependent upon the baking dish, the potatoes, your oven and so forth. 

Cook dinner potatoes on a skillet: add the oil spices and potatoes to a sizzling skillet over medium warmth. Toss properly to coat. Cook dinner 2-3 minutes, then flip the potatoes, then cowl with a lid, cut back warmth to medium low and prepare dinner till potatoes are tender. 7-9 minutes. Take away from the skillet.

In the meantime, make the saag. 

Warmth a big skillet over medium warmth, and add the oil. As soon as the oil is sizzling, add the cumin seeds, and prepare dinner till the cumin seeds change coloration considerably and get very aromatic. This can take anyplace from 1 to three minutes, relying in your skillet and your range. You need the cumin seeds to darken to a great brown. Then, add within the black cardamom, cloves, pink chili, and the inexperienced cardamom, and blend in for 15 to twenty seconds. 

Combine within the onion, fenugreek leaves, and salt, and prepare dinner till the onion is golden, about 6 to eight minutes. Add splashes of water in between to assist the onion prepare dinner evenly

Combine within the garam masala and coriander, then add within the ginger garlic paste and a bit of little bit of water. Combine properly and let it prepare dinner for half a minute. For those who’re utilizing minced ginger and garlic, let it prepare dinner for an additional minute or so.

If utilizing frozen spinach, optionally pulse it in a meals processor in order that it’s finely chopped. Do that when it’s frozen else it doesn’t chop down. Add within the non-dairy yogurt, spinach, and the cup of water. Combine in and even it out with a spatula, then cowl with the lid and prepare dinner for five to 7 minutes, or till the spinach is cooked very well and the sauce has thickened a bit of bit. Style and alter the flavour. Add some extra salt and warmth, if wanted.

Whereas the saag is cooking with the lid on, take the potatoes out of the oven and verify in the event that they’re finished. If not, then proceed to bake them for an additional 5 minutes or so, then take away from the oven and switch the potatoes to the spinach combination.

You possibly can flippantly fold a number of the a number of the potatoes in, in case you like. I often fold in half of the potatoes and put the remaining on high, particularly the actually crispy ones.

Serve topped with some cilantro and a great drizzle of lemon with naan or rice or with a facet of chickpea curry, dal, or tofu curry.