Saag Aloo


  • 1 1/4 cup water
  • 20 oz. frozen spinach
  • 1 medium onion halved and thinly sliced
  • 5 tbs oil
  • pinch of asafetida (optional)
  • 2 tsp whole black mustard seeds
  • 2 cloves chopped garlic
  • 4 medium potatoes cut into bite-sized cubes (yukon gold is good)
  • 1/4 tsp cayenne pepper
  • 1 tsp salt


Cook the spinach according to the package’s instructions.

Heat the oil in a heavy saucepan over medium heat and when hot (seriously, you have a wait a moment until you are sure it’s hot), add the asafetida followed quickly by the mustard seeds.  When the seeds pop (just a few seconds), add the onion and garlic and fry for two minutes.

Add potatoes and cayenne pepper and fry for two more minutes.

Add spinach, salt, and a bit of water (couple of tbs) and bring to a boil.  Then, cover tightly, turn heat to very low, and let it all cook gently for about 40 minutes (with a few stirs in between) or until the potatoes are tender.


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