Saag aloo with greek yogurt
Discover a delicious and healthy Saag Aloo recipe featuring tender potatoes, vibrant spinach, aromatic spices, and a creamy touch of Greek yogurt. Perfect for a flavorful vegetarian meal!
- 03 Mar 2025
- Cook time 25 min
- Prep time 5 min
- 6 Servings
- 13 Ingredients
Saag aloo is a classic Indian dish that combines spinach ('saag') and potatoes ('aloo'), creating a delicious and nutritious meal. When paired with Greek yogurt, it offers a creamy, tangy twist that perfectly balances the warmth of the spices. This recipe is a wonderful way to enjoy a traditional dish with an added layer of flavor from the yogurt.
Ingredients:
Instructions:
- Peel and cube the potatoes.
- Chop the spinach and coriander leaves.
- Finely chop the onion, garlic, and red hot chili pepper.
- Measure out the turmeric powder, ground cumin, lemon juice, and Greek yogurt.
- In a large pot, add the cubed potatoes and enough water to cover them. Bring to a boil and cook until potatoes are tender, about 15 minutes.
- Drain the potatoes and set aside.
- In a large skillet or wok, heat 1 tablespoon of cooking oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and chili pepper, and continue to sauté for another 2 minutes.
- Add the turmeric powder and ground cumin to the skillet, stirring well to coat the onion mixture. Cook for about 1 minute to release the flavors of the spices.
- Add the cooked potatoes to the skillet and gently stir to combine with the spiced onion mixture.
- Add the chopped spinach to the skillet, stirring until the leaves are wilted and well integrated with the potatoes. This should take about 3-5 minutes.
- Stir in 1 teaspoon of chopped coriander leaves and 1 tablespoon of lemon juice.
- Season with a dash of salt and black pepper to taste.
- Remove the skillet from heat and let it cool slightly.
- Once the mixture has cooled slightly (so it doesn't curdle the yogurt), gently fold in the 1/4 cup of Greek yogurt until well mixed.
- Transfer the Saag Aloo to a serving dish.
- Garnish with additional chopped coriander leaves.
- Serve hot, possibly with Naan bread or rice.
Tips:
- Chop the potatoes into even-sized cubes to ensure they cook evenly.
- Blanch the spinach in boiling water for about 2 minutes, then immediately plunge it into ice water to retain its vibrant green color.
- For a spicier dish, you can add extra chili peppers or incorporate a pinch of cayenne pepper.
- Use fresh coriander leaves to garnish for an added pop of freshness.
- If you prefer a smoother texture, blend a portion of the spinach before mixing it with the potatoes.
- Adjust the level of Greek yogurt to your taste for creaminess.
Saag aloo with Greek yogurt is a beautiful blend of textures and flavors, from the slight crispness of the potatoes to the creamy yogurt and earthy spinach. It's not only a feast for the palate but also a nutritious meal packed with vitamins and minerals. Pair it with warm naan or rice for a complete, satisfying dinner.
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 200kcal | 10% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 6g | 15% |
| Sugar 3.90g | 4% |
| Fat | |
| Fat 1.15g | 1% |
| Saturated 0.35g | 1% |
| Cholesterol 1.30mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 40mg | 7% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.20mg | 16% |
| Vitamin B3 2.67mg | 17% |
| Vitamin B6 0.81mg | 48% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 0.08ug | 3% |
| Vitamin C 70mg | 77% |
| Vitamin E 1.08mg | 7% |
| Vitamin K 240ug | 196% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.30mg | 33% |
| Iron, Fe 2.90mg | 26% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 170mg | 13% |
| Potassium, K 1220mg | 36% |
| Selenium, Se 1.96ug | 4% |
| Sodium, Na 99mg | 6% |
| Zinc, Zn 1.00mg | 9% |
| Water | |
| Water 250g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |