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🍽️ Saag Aloo: Indian Potato and Spinach Curry

157 kcal · 30 min · 4 servings

Ingredients

• 500 g potatoes
• 1 tbsp oil
• 1 tsp black mustard seeds
• 1 onion (finely diced)
• 2 garlic cloves (finely chopped)
• 1 tsp ginger (freshly grated)
• 1 tsp chili powder
• 500 g spinach (fresh)
• 2 limes

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Peel the potatoes.
3. 3. Cut the potatoes into bite-sized cubes.
4. 4. Bring salted water to a boil.
5. 5. Parboil the potato cubes for 10 minutes.
6. 6. Drain the water.
7. 7. Let the potatoes drain.
8. 8. Take 1 teaspoon of oil.
9. 9. Pour the oil into a non-stick pan.
10. 10. Heat the oil in the pan.
11. 11. Add the mustard seeds to the hot pan.
12. 12. Toast the mustard seeds briefly.
13. 13. Add the diced onions.
14. 14. Add the garlic.
15. 15. Add the ginger.
16. 16. Sauté the vegetables for 1 to 2 minutes.
17. 17. Stir constantly while doing so.
18. 18. Add the chili powder.
19. 19. Add the parboiled potatoes to the pan.
20. 20. Squeeze the juice of one lime into the pan.
21. 21. Add 50 milliliters of water.
22. 22. Cover the pan with a lid.
23. 23. Simmer the potatoes on low heat for 15 minutes.
24. 24. Wash the spinach.
25. 25. Remove coarse stems or bad leaves from the spinach.
26. 26. Dry the spinach well.
27. 27. Add the spinach to the pan.
28. 28. Mix the spinach with the potatoes.
29. 29. Continue cooking the mixture for 3 minutes.
30. 30. Season the curry to taste.
31. 31. Cut the remaining lime into wedges.
32. 32. Serve the curry onto plates.
33. 33. Garnish the curry with the lime wedges.
34. 34. Serve the curry hot.

Nutrition per serving

• kcal: 157
• Protein: 6 g · Fett/Fat: 4 g · Carbs: 22 g