Name: Indian Spinach Potato - Saag Aloo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2-3 large potatoes (diced and rinsed (to remove extra starch)); 1/2 to 1 teaspoon cumin seeds; 1 tbsp coconut oil; 1 or more green chili -; 1 to mato (diced); 1 tbsp turmeric; 1 tsp sugar; One bunch of fresh spinach (roughly chopped); Salt to taste.

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I love Indian spices and flavors in cooking! Here is a great Indian inspired potato and spinach side dish that is vegan and gluten free! This Indian Recipe is made mostly of potato and spinach. In Hindi you’ll hear this called “saag aloo” – meaning “spinach potato”. This vegetable dish can be made in under 30 minutes and can be served with rice or a bread of your choice, gluten free of course!

Indian Spinach Potato – Saag Aloo

Recipe for Indian Spinach Potato – Saag Aloo

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Indian Spinach Potato - Saag Aloo

This Indian Recipe is made mostly of potato and spinach. In Hindi you’ll hear this called “saag aloo” - meaning “spinach potato”. This vegetable dish can be made in under 30 minutes and can be served with rice or a bread of your choice, gluten free of course!

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: Indian

Servings: servings

Calories: 124kcal

Author: My Dairy-Free Gluten-Free Life

Ingredients

2-3 large potatoes diced and rinsed (to remove extra starch)
1/2 to 1 teaspoon cumin seeds if you’re new to cumin, use a half a teaspoon, if you love the taste a half a tablespoon will do! I'm not fond of cumin so I would use 1/4 tsp.
1 tbsp coconut oil
1 or more green chili - choose the chili based on your spice tolerance, de-seed and de-vein if you cannot tolerate any heat. I can use jalapeno if I take the seeds out. But you may want to wear gloves when you remove the seeds or wash your hands right away!! So you don't rub your face or eyes and get oils that can burn you.
1 to mato diced
1 tbsp turmeric
1 tsp sugar
One bunch of fresh spinach roughly chopped
Salt to taste.

Instructions

Rinse the diced potatoes and place them to boil along with half of the cumin seeds. This helps bring a deep flavor to the potatoes.
Just before the potatoes are done, turn them off and pour off the water. You do not want them too mushy. Add a little bit of salt (pink Himalayan brand if you have it), to stop the cooking.
Begin to heat the oil in a heavy pan. Add in the green chili and sugar. When the oil has taken the taste of the green chili, you can remove the chili pepper or keep it in.
Add the cumin seeds and stir. When they begin to smell fragrant, after one minute, lower the heat to medium-low.
Add the diced tomato and allow it to mostly wilt/cook.
Add the boiled potatoes, and fry for 2 minutes.
Add the turmeric, mix gently. Fry for an additional 1-2 minutes so the flavors combine.
Add the chopped spinach, mix well and cover. Cook on medium-low for 8-10 minutes, stirring as necessary.
Salt to taste.
Serve with rice or Indian style breads. Gluten free buckwheat roti or a dosa could be used, but just eating it with a fork and a smile can also be super tasty!