INDIAN POTATO SPINACH CURRY

 

Ingredients

For the Potatoes

• 2 cups peeled and cubed yellow potatoes or gold potatoes, ¾” pieces
• 1 teaspoon oil
• ¼ teaspoon turmeric
• ½ teaspoon Kashmiri chili powder or use paprika
• 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 whole cloves
• 1 dried red chili (Indian to Thai or use Kashmir chilies for less heat) broken into 2 , or use ¼ teaspoon crushed red pepper flakes
• 1 green cardamom pod partially open
• ½ teaspoon dried fenugreek leaves
• 1 cup chopped onion
• ¼ teaspoon salt
• ½ to 1 teaspoon garam masala
• 2 teaspoons ground 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 needed or use non dairy cream or cashew cream.
• 8 to 10 ounces frozen chopped spinach , or fresh finely chopped
• 1 cup water
• ½ cup chopped tomato optional
• cilantro and lemon juice for topping, optional non dairy cream for drizzle

Instructions

Make the crispy spiced potatoes.

• Preheat the oven to 400° F (205° C).
• Peel and cube the potatoes into ¾” cubes and add to a bowl. Then, add the oil and toss well to coat.
• Mix all of the spices in a small bowl, then sprinkle them all over and toss the potatoes to coat. Transfer the potatoes to a parchment-lined baking sheet or a ceramic/stoneware baking dish( greased or parchment lined)
• Alternatively, just mix the potatoes with the oil and spices in a ceramic baking dish, about 9 x 11” or a similar size. If you're using a baking sheet, keep the potatoes just about ¼” away from each other, but not spaced out too much, otherwise they'll dry out.
• Bake 22 to 28 minutes. This depends on the baking dish, the potatoes, your oven.
• Cook potatoes on a skillet: heat the oil on the skillet over medium heat. When hot add spices and potatoes. Toss well to coat. Cook 2-3 mins, then flip the potatoes, then cover with a lid, reduce heat to medium low and cook until potatoes are tender. 7-9 minutes. Remove from the skillet

Meanwhile make the saag.

• Heat a large skillet over medium heat, and add the oil. Once the oil is hot, add the cumin seeds, and cook until the cumin seeds change color significantly and get very fragrant. 1 to 3 minutes, depending on your skillet and your stove. You want the cumin seeds to darken to a good brown. Then, add in the black cardamom, cloves, red chili, and the green cardamom, and stir for 15 to 20 seconds.
• Mix in the onion, fenugreek leaves, and salt, and cook until the onion is golden, about 6 to 8 minutes. Add splashed of water in between to help the onion cook evenly
• Mix in the gram masala and coriander, then add in the ginger garlic paste and a little bit of water. Mix well and let it cook for half a minute. If you're using minced ginger and garlic, let it cook for another minute.
• If using frozen spinach, optionally pulse it in a food processor so that it is finely chopped. Add in the non-dairy yogurt, spinach, and the cup of water. Mix in and even it out with a spatula, then cover with the lid and cook for 5 to 7 minutes, or until the spinach is cooked really well and the sauce has thickened a little bit. Taste and adjust the flavor. Add some more salt and heat, if needed. Fold in the tomato if using.

Assemble the saag aloo.

• While the saag is cooking with the lid on, take the potatoes out of the oven and check if they're done. If not, then continue to bake them for another 5 minutes or so, then remove from the oven and transfer the potatoes to the spinach mixture. You can lightly fold some of the potatoes in, if you like. I usually fold in half of the potatoes and put the rest on top, especially the really crispy ones.
• Serve topped with some cilantro and lemon juice. Optionally drizzle some non dairy cream. Serve with naan or rice or with a side of chickpea curry, dal, or tofu curry.

Notes

Greens substitute: You can use other greens in this recipe, like mustard greens, amaranth leaves, rainbow chard.

Storage: Store refrigerated for upto 3 days. Reheat on skillet or microwave 

This is a gluten-free recipe. It’s also soy-free, if you use soy-free non-dairy yogurt and nut-free, if you use a nut-free non-dairy yogurt.

There are quite a few spices in this recipe for all of that flavor but if you're missing a spice or two, that is okay. It will still turn out really delicious