Nepalese Style Saag Aloo (Potato and Spinach Curry)

Ingredients

In Nepalese cuisine, Saag Aloo differs from its Indian counterpart, Aloo Palak, in terms of spice blend and cooking techniques. Nepalese Saag Aloo often incorporates a unique blend of spices that includes timur (Sichuan pepper) and jimbu (a Himalayan herb), which add a distinct flavor to the dish. Additionally, the cooking method in Nepalese cuisine involves slow simmering to allow the flavors to meld together, resulting in a rich and aromatic curry. We alse have the original recipe for Aloo palak, so you can check it out.

• 4 medium potatoes, peeled and cubed (500g) 4 medium potatoes, peeled and cubed (500g)
• 1 bunch spinach, washed and chopped (200g) 1 bunch spinach, washed and chopped (200g)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon timur (Sichuan pepper) 1/2 teaspoon timur (Sichuan pepper)
• 1/2 teaspoon jimbu (Himalayan herb) 1/2 teaspoon jimbu (Himalayan herb)
• 2 tablespoons oil 2 tablespoons oil
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 32g, 4g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add minced garlic, grated ginger, and slit green chilies. Sauté for a minute.
4. 4.
   Add tomato puree and cook until the oil separates.
5. 5.
   Add coriander powder, turmeric powder, garam masala, timur, and jimbu. Mix well.
6. 6.
   Add the cubed potatoes and cook for 5 minutes, stirring occasionally.
7. 7.
   Add chopped spinach and salt. Mix well and cover the pan. Cook on low heat for 15-20 minutes or until the potatoes are tender and the flavors are well combined.
8. 8.
   Garnish with fresh cilantro and serve hot with steamed rice or roti.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure they cook uniformly.
• Spinach — Thoroughly wash the spinach leaves to remove any dirt or grit before chopping.

Tips & Tricks

• For a spicier version, increase the number of green chilies or add a pinch of red chili powder.
• Adjust the consistency of the curry by adding water or vegetable broth if desired.
• Serve with a squeeze of fresh lemon juice for a tangy twist.
• To enhance the flavor, you can roast the cumin seeds before adding them to the dish.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Nepalese Saag Aloo hot with steamed rice or freshly made roti. Garnish with a sprinkle of fresh cilantro for added freshness and color.

Presentation advice

Present the Saag Aloo curry in a traditional Nepalese bowl or plate, accompanied by a side of steamed rice or roti. Garnish with a few whole spinach leaves and a sprinkle of roasted cumin seeds for an appealing visual touch.