‘Tis the season for potatoes — the Co-op stocks a variety of organic spuds, including the russets you’ll need for this spicy Northern Indian classic.

Saag Aloo (Indian Spinach and Potatoes)

 Total Time: 35 minutes

Servings: 6


  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 1 pound russet potatoes
  • 1 cup yellow onion, diced
  • 1 1/2 teaspoons fresh jalapeño pepper, minced
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon salt
  • 2 teaspoons ground coriander
  • 2 tablespoons lemon juice
  • 3 tablespoons water
  • 12 ounces fresh spinach, roughly chopped


  1. In a medium-sized pot, bring 2 quarts of salted water to a boil. Peel and cut the potatoes into bite-sized chunks, add them to the boiling water and cook for about 7 minutes. Remove them from the heat, drain and set aside.
  2. Heat the butter and oil in a large skillet over medium-high heat. Fry the parboiled potatoes for about 8–12 minutes they begin to brown; remove them from the pan and set aside. Turn down the heat; add the onions and pepper and sauté for a few minutes until limp. Add the spices and sauté for 2 minutes, then add the lemon juice and water and simmer for a few minutes more. Add the spinach and cook, stirring frequently, until the spinach is fully wilted. Add the potatoes to the skillet and mix well. Serve hot.

Serving Suggestion

This popular Indian dish goes well with red lentil dal or mulligatawny soup and naan bread, or serve it as a side dish with roasted chicken. For a quicker version, use frozen cooked potato wedges in place of the raw potatoes.

Nutritional Information: Calories: 164, Fat: 9 g, Cholesterol: 10 mg, Sodium: 249 mg, Carbohydrate: 20 g, Dietary Fiber: 4 g, Protein: 4 g