Spinach with Potatoes (Saag Aloo)

I love spinach! I generally keep frozen spinach on hand for smoothies and cooking. This recipe of my mom’s has been one of my favorites for years. It’s simple, satisfying and comes together relatively quickly. If you are new to Indian food, this is a great one to start with – very mild as far as spice goes, but it definitely doesn’t skimp on flavor. The warm earthy flavor of the cumin coupled with the sweet and buttery flavor of the sauteed onions adds depth to the lightness of the spinach, and the potatoes…well, potatoes just mean comfort food no matter how you cook them. This dish is fantastic and nutritious wrapped up in a tortilla for a quick meal when you are on the go, or served with lentils for a proper lunch or dinner. Enjoy!

Ingredients

2 tablespoons of either extra virgin coconut oil (melted), ghee, or neutral oil of choice
1 dried red chili (seeds removed) – this is optional.
1⁄2 teaspoon cumin seeds
1 cup of onions, finely chopped
1⁄2 tablespoon fresh ginger, grated with a microplane
3 cloves garlic, finely chopped or grated using a microplane
1 cup potatoes, peeled and chopped into bite size pieces
1 teaspoon cumin powder
1⁄2 teaspoon turmeric
1 16oz bag frozen spinach, thawed and well drained
3⁄4 teaspoon Himalayan pink salt, or to taste

Instructions

1. In a large skillet heat oil over medium heat.
2. Add red chili and cumin seeds, stir.
3. Add onions and sauté for one minute.
4. Add ginger and garlic.
5. Sauté mixture until onions are slightly golden.
6. Add potatoes, stir.
7. Sauté potatoes for 3 to 4 minutes until potatoes are slightly browned.
8. Add cumin powder and turmeric, stirring frequently for one minute.
9. Add spinach, stir.
10. Add salt, stir.
11. Reduce heat to medium low, and cover skillet.
12. Continue to cook stirring occasionally for 12 to 15 minutes, or until potatoes are fork tender.
13. Remove from heat.
14. Serve, and enjoy.