Saag Aloo

🥘 Ingredients

• Yukon Gold potatoes 24 oz
• neutral-flavored oil of choice 3.5-4 tbsp
• Kosher
• medium-large yellow onion 1
• Roma or plum tomatoes ½ lb
• garlic cloves 5
• piece fresh ginger 1 inch
• serrano peppers ½
• tomato paste 1 tbsp
• cumin seeds 2 tsp
• black or brown mustard seeds 1 ½ tsp
• asafoetida AKA hing ¼ tsp
• baby spinach 10 oz
• ground turmeric ½ tsp
• ground coriander 2 tsp
• amchur powder 1 tsp
• Kashmiri red chili powder 0.5-1 tsp
• dried fenugreek leaves 1 tbsp
• garam masala 1 tsp
• lemon juice 1.5-3 tsp
• cilantro 1 handful

1. 1

   For the potatoes (aloo): Yukon Gold potatoes , neutral-flavored oil of choice , Kosher salt and freshly cracked black pepper. For the masala: medium-large yellow onion , Roma or plum tomatoes , garlic cloves , piece fresh ginger , serrano peppers , tomato paste , cumin seeds , black or brown mustard seeds , asafoetida AKA hing , baby spinach , ground turmeric , ground coriander , amchur powder , Kashmiri red chili powder , dried fenugreek leaves , garam masala , lemon juice , cilantro .
2. 2

   Arrange a rack in the middle of the oven. Preheat the oven to 425ºF / 220ºC. Line a sheet pan with parchment paper.
3. 3

   Scrub the potatoes (I don’t peel them). Slice into 1-inch (2.5 cm) chunks.
4. 4

   Roast the potatoes. Transfer potatoes to the lined sheet pan. Drizzle with oil (1-1 1/2 tbsp) and season with 1/2 tsp kosher salt and pepper to taste. Spread out in a single layer (if they overlap on top of each other, use two sheet pans). Roast for 20-25 minutes without flipping, or until browned in spots and tender but not super soft.
5. 5

   Meanwhile, prep the other ingredients and make the masala. Finely dice the onion. Finely chop the tomatoes. Grate or mince the garlic and ginger. Finely chop the serrano peppers. Add the garlic, ginger, and serrano to a small bowl with the tomato paste. Measure out the spices: store cumin seeds and mustard seeds together; store turmeric, coriander, amchur if using, chili powder, and several cracks of black pepper together.
6. 6

   Masala: Keep a small bowl of water near the stove. Grab a flat-ended spatula. Heat a Dutch oven or large, deep sauté pan over medium-high heat with the remaining 2 1/2 tbsp oil. Once shimmering, add the cumin seeds and mustard seeds; shake the pan back and forth or stir frequently. Once they start popping (30 to 60 seconds), add the asafetida if using, and stir constantly for 10 seconds (it will smell funky!).
7. 7

   Reduce the heat to medium and add the onions. Season with a pinch of salt, and cook until golden browned and softened, about 10 minutes, stirring occasionally. Add a splash of water as needed to deglaze. While the onions cook, chop the baby spinach.
8. 8

   To the onions, add the garlic, ginger, serrano peppers, and tomato paste. Cook for 1-2 minutes , stirring very frequently. Add the turmeric, coriander, amchur if using, red chili powder, and several cracks of pepper. Cook, stirring almost constantly, for 30 seconds. If the mixture sticks, add a splash of water to deglaze.
9. 9

   Add in the tomatoes and 1 1/2 tsp kosher salt, using the tomato juices to deglaze the pan and scrape up the browned bits. Cook for 5 minutes , or until the tomatoes have fully softened and it’s turning into a thick, saucy texture. Crush in the fenugreek leaves with your hands (if using) and toss to coat.
10. 10

    Add the roasted potatoes to the masala and toss to coat for about 2-3 minutes , stirring frequently to prevent sticking.
11. 11

    Increase the heat to medium-high and add in about ¼ of the baby spinach. Cook the spinach, as if you’re stir frying it. Once it wilts a bit and you have more space, add another batch of spinach and repeat. Cook briefly until just tender and wilted.
12. 12

    Take off the heat, and stir in the garam masala, 1 1/2 tsp lemon juice, and cilantro. Taste, adding more lemon juice, salt, or pepper as needed.