This easy saag aloo is made with fresh spinach leaves, roast potatoes and warming spices. Serve with naan bread and yogurt sauce for a delicious midweek meal.
Add the potatoes, turmeric, salt and oil to a bowl. Toss together to combine.
Air fry at 390F / 200C for 16-18 minutes. Alternatively, cook in the preheated oven at 425F/220C for 20-25 minutes.
Saag
Heat oil in a pan over medium heat. Add mustard and cumin seeds. Once they infuse in the oil, and begin to sizzle, add onion, and ginger garlic. Saute for 4-5 minutes until soft and translucent.
Next add the tomatoes, green chili, salt, spices( except garam masala).Cook for 3-4 minutes until the masala begins to bubble and they have combined well.
Increase the heat of the pan, add the spinach. Stir fry until they loose all the moisture. About 7-8 minutes. The spinach needs to be cooked until there is no raw smell. If you feel the spinach is sticking to the bottom of the pan, add 1/4 cup of water and cook.
When the spinach is cooked, add the roast potatoes, lemon juice, garam masala kasuri methi and toss together.
Garnish with sliced red chillies for added heat. Serve Saag Aloo with Naan bread.