Saag Aloo

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Servings: 4 Prep: 30 min Cook: 20 min Dairy Free Gluten Free Vegan Stovetop Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

20 ounces frozen spinach 3 tomatoes 2 small onions 1 jalapeño pepper 2 inches fresh ginger 2 tablespoons cilantro 2 Yukon Gold potatoes ¼ cup avocado oil 2 teaspoons cumin seeds 6 bay leaves 2 teaspoons minced garlic 2 tablespoons cumin 2 teaspoons garam masala 2 tablespoons tamarind paste 2 teaspoons ground turmeric 1 tablespoon cornstarch 1 cup water ⅛ teaspoon sea salt, to taste

Instructions

1. Defrost spinach.

2. Remove excess liquid from defrosted spinach by placing it in a colander and pressing firmly with the back of a spoon. For an even drier result, wrap the spinach in a lint-free towel and squeeze out the moisture.

3. Chop tomatoes. Peel and chop onions. Finely dice jalapeño, removing seeds if less heat is desired.

4. Peel and grate ginger. Finely chop cilantro. Peel and cube potatoes.

5. In a saucepan heat 1/2 of the oil with the cumin seeds and bay leaves. Add onions and sauté until transparent.

6. Add tomato, jalapeño, garlic, ginger, cilantro, cumin, garam masala, tamarind, and turmeric and sauté until flavors are well mingled.

7. In a small cup, place cornstarch and water, stirring with a fork until smooth.

8. Add spinach to the pan along with the cornstarch slurry.

9. Let simmer on low heat for 20-30 minutes, stirring occasionally. Add small amounts of water if necessary to prevent sticking.

10. Meanwhile, sauté cubed potatoes in remaining oil until lightly browned and cooked through.

11. Fold potatoes into the saag, add sea salt to taste, and serve.