Easy Saag Aloo (Spinach and Potato)

Ingredients

• 1 lb (450 g) Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
• 3 tbsp vegetable oil (or ghee for richer flavor)
• 1 tsp cumin seeds
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, grated (or 1 tsp ground ginger)
• 1-2 green chilies, finely chopped (or 1/4 tsp cayenne for mild heat)
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp ground cumin
• 3/4 tsp salt (or to taste)
• 10 oz (280 g) fresh spinach, chopped (or 10 oz frozen spinach, thawed and squeezed dry)
• 1 medium tomato, chopped (or 1/2 cup canned diced tomatoes)
• 1/2 cup (120 ml) water
• Juice of 1/2 lemon (about 1 tbsp), plus extra to serve

Instructions

1. 1

   Heat oil in a large skillet or Dutch oven over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.

2. 2

   Add chopped onion and sauté for 4-5 minutes until golden. Stir in garlic, ginger, and green chilies; cook for 1 minute.

3. 3

   Add potatoes, coriander, turmeric, ground cumin, and salt. Mix well and cook for 2 minutes to coat the potatoes in spices.

4. 4

   Add chopped tomato and water. Cover and simmer for 10-12 minutes, stirring occasionally, until potatoes are just tender.

5. 5

   Add chopped spinach (a handful at a time if using fresh), stirring until wilted. If using frozen spinach, add it all at once.

6. 6

   Uncover and cook for another 5-7 minutes until the potatoes are cooked through and most liquid evaporates. Stir in garam masala and lemon juice.

7. 7

   Taste and adjust salt or lemon. Serve hot, garnished with extra lemon wedges if desired.