Saag Alu – Potatoes with Seasonal Greens
Post Updated, from Original Post on July 23,2012
I often have loads greens hanging around. This recipe for Saag Aloo, or potatoes with seasonal greens puts them to good use. From peppery arugula to bold collard greens and everything in between, it’s all good. Garlicky, cumin scented baby potatoes, enveloped with an indecent number of greens is everyday comfort food.
The Story of Saag Alu
Green in our household come if many different flavors – beet greens, turnip greens, collards and of course kale and spinach.
This earthy dish that is a staple on our table usually gets its share of any and what might be available. In the winter months I am especially fond of adding a generous dose of collard greens to the mix. This particular recipe gets its inspiration from my mothers-in-law’s kitchen where it is a lovely staple whenever we visit. She typically either does this with spinach or does this with fenugreek which is the seasonal bitter green of choice. It is a rustic and comforting dish, so no cream involved. Savory, finished with a little tang from amchur powder, which I have graduated to lime juice.
Today was a different level of accomplishment, I had my first, “farm to table” class. I did not label it such, but we cooked with kale, tomatoes, beets, spinach and green beans from the garden. I was thrilled to see how well things worked out. In particular, this was not one of my very environmentally conscious groups, but I think I have just persuaded a few people to visit the farmer’s markets this season.
So one of the surprising great creations was, this adaptation of the classic Indian greens and potatoes, that we call Saag Alu. This has in general been a well-loved recipe in my universe.
A little More About Saag Dishes
Now, Saag is a generic name for greens, not just spinach. This recipe made with Kale will offer fenugreek lovers familiar notes of sweet and slight bitterness. Overall, the soft potatoes offer a perfect background for the kale. Using a generous amount of greens as the base comprise of a variety of dishes known as Saag Dishes. Other Saag recipes include Saag Chicken and Saag Tofu.
A few notes on chopping the greens.
- They should be chopped and as tender as you can find.
- Greens can be used in any amount, but since they wilt, use at least 3 times the amount when compared to potatoes.
- I personally love using baby fingerling potatoes, but any kind of potato will do.
How to Enjoy your Saag Alu
This is the kind of dish that is perfect with your favorite dal or beans and a great paratha.
A comforting and classic dish, Saag Alu pairs fresh kale with baby potatoes and seasonal greens.
Ingredients
- 1 and 1/2 pounds baby potatoes (about 15)
- Water for boiling
- 2 tablespoons olive oil
- 1/2 teaspoon cumin seeds
- 1 red onion finely chopped
- 1 tablespoon freshly grated ginger
- 1 tablespoon minced garlic
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon red chili powder
- 2 tomatoes, finely chopped
- 2 cups (about 6 to 8 large kale leaves) very finely chopped kale or collard greens
- 1 cup finely chopped spinach
- 1 teaspoon cumin-coriander powder
- 1 lime (optional)
Instructions
- Wash the potatoes and place in a large pot of water to boil. Cook for 8 minutes or until fork tender.
- Drain the potatoes in a colander. Place under running cold water until cold enough to handle. Peel the potatoes and cut into halves (if needed)
- Heat the olive oil and add the cumin seeds and wait till they sizzle.
- Add in the onion and cook for about five minutes until soft and beginning to turn gently golden.
- Add in the ginger and the garlic sauté lightly for 1 minutes, until the mixture is very fragrant.
- Add in potatoes and mix well.
- Add in the turmeric and the salt and mix well and cook for 2 to 3 minutes.
- Add in the chili powder and the tomatoes and let the mixture rest on low heat until the tomatoes soften, this will take about 3 to 4 minutes.
- Mix the tomatoes into the potato mixture.
- Mix in the kale and spinach, with the cumin-coriander powder and stir well, this should mix into the tomatoes, continue cooking stirring frequently until the kale wilts and coats the potatoes in a soft dark green coating.
- Squeeze in the lime juice if using the lime and mix well, check the seasonings and serve.
Notes
The kale and collard greens are suggestions, you can use any green of your choice for this dish. The tomato is also option and can be eliminated in a pinch.