Saag Aloo (साग आलू) — Indian Spinach and Potatoes with Garlic

• 400 gbaby spinach, fresh
• 500 gpotatoes, waxy (Yukon Gold or red), peeled and diced 2 cm
• 150 gyellow onion, finely chopped
• 18 ggarlic, finely chopped (about 6 large cloves)
• 10 gfresh ginger, finely grated
• 10 ggreen chili, finely chopped (1–2 chilies depending on heat)
• 120 gtomato, finely chopped
• 15 mlneutral oil (canola or sunflower)
• 2 tspcumin seeds
• 1 tspturmeric powder
• 2 tspground coriander
• 1 tspKashmiri red chili powder (for color and mild heat)
• 1 tspgaram masala
• 8 gsalt (about 1 1/2 tsp fine salt)
• 180 mlwater
• 15 mllemon juice (1 tbsp)
• 10 gcilantro leaves, chopped (optional but traditional)

Instructions

1. 1

   Wash the spinach thoroughly and drain well so it doesn’t water down the masala. Dice the potatoes into even 2 cm cubes so they cook at the same rate and stay intact.

2. 2

   Heat the oil in a wide pan over medium heat for 60–90 seconds, then add the cumin seeds. Let them sizzle and turn slightly darker for about 20–30 seconds, which perfumes the oil and forms the base flavor.

3. 3

   Add the chopped onion and cook for 6–8 minutes, stirring often, until golden at the edges. This browning builds sweetness and prevents the finished saag from tasting raw or grassy.

4. 4

   Stir in the garlic, ginger, and green chili and cook for 60–90 seconds until fragrant. Keep the heat at medium and stir constantly so the garlic doesn’t scorch and turn bitter.

5. 5

   Add the chopped tomato, turmeric, ground coriander, Kashmiri chili powder, and salt. Cook for 4–5 minutes, mashing the tomato slightly, until the mixture looks thicker and the oil begins to separate at the edges.

6. 6

   Add the diced potatoes and stir for 1 minute to coat every piece in the masala. Pour in the water, bring to a gentle simmer, then cover and cook for 10–12 minutes, stirring once halfway, until the potatoes are nearly tender.

7. 7

   Add the spinach in batches, letting each handful wilt before adding the next. Cover and cook for 4–6 minutes, then uncover and simmer 2 more minutes so excess moisture evaporates and the saag clings to the potatoes.

8. 8

   Stir in the garam masala and lemon juice, then cook for 60 seconds to round out the flavors. Turn off the heat, fold in the cilantro, and rest the dish for 3 minutes so the potatoes absorb the seasoned spinach.