This is probably one of my favorite Indian dishes, it is super versatile and crazy easy and quick to make! It’s a great way to get a lot of greens in and its packed with micronutrients!
There are a lot of ways to make this and like with lots of Indian dishes there really are no rules, but there are 1 in this case: DO NOT USE A LID AT ANY POINT IN THE RECIPES!!! The short version why that is is because we want to keep that vibrant green color and if we use a lid it will look muddier.
Aloo means Potato so that means that this dish is a potato dish. Normally I would make this with the Sarson Ka Saag and then add the potatoes, but not long ago I went to an Indian street food festival, and I learned how to make it in another more yummy way, lol. In this dish, I don’t boil the spinach first and I don’t blend it, but you could if you like it.
2-3 servings: depends on if you’re having it as a side dish or as a main dish
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 medium onion, finely chopped
- 2 garlic cloves, minced or sliced
- 1 tbsp grated or sliced fresh ginger
- 2 medium tomatoes, chopped
- 1 tsp salt
- 1 green chili, chopped or cut in slices
- 1 tsp garam marsala spice
- 500g (1.1 pounds) cooked potatoes cut in bite-size chunks
- 6 big handfuls Spinach (600g / 1.3 pounds), chopped
- Salt and lime juice to taste