Saag Aloo (Indian Spinach and Potato Curry)

So, here’s a weird thing that happened.  I’ve misplaced a bottle of hot sauce around here.  I know I had it last Sunday morning, because I doused my eggs in its spicy, spicy splendor, as I often do.  Since then, I just…  I don’t know where it is.  How does one lose something like a bottle of Valentina?

I would just buy another bottle.  I’ve never had any qualms about dropping my hard-earned cash on hot sauce.  If I had the fridge space, I’d have a straight-up collector’s collection of hot sauce.  The thing is, I know I will find it someplace like my medicine cabinet, or the freezer, or that weird drawer in the kitchen where I keep hot glue gun refills and electrical tape.

I should go check all those places right now.  I’ll be right back.


I don’t know what I’m going to do.  Meanwhile, let’s make something that’s spicy in its own right!  It’s filling, vegetarian and delicious.  Hot sauce, I AM JUST FINE WITHOUT YOU.  I just need jalapenos and ginger.

Ghee is clarified butter, which is not necessary, but delicious.  It gives curries a little extra flavor, but you could certainly use oil (which would be healthier…  If that matters to you today).  Bonuses: it has a really high smoking point and keeps basically forever in the fridge.

I think Indian is definitely one of my top 3…  No, 4.  Nope, it has to be 5.  Top 5 favorite cuisines.

This is where things start to smell fantastic!

On top of a warm, spicy pot of goodness we throw in a whole bunch of spinach.  It always amazes me how it cooks down so dramatically.  Spinach is a magic disappearing vegetable…

Poof.  Oh, there it is.  It’s about to disappear into my belly.

Saag Aloo (Indian Spinach and Potato Curry)

2 tbsp ghee or canola oil, plus more if needed
3 medium-sized Yukon Gold potatoes, cubed
1/2 teaspoon cumin seeds
1/4 yellow onion, chopped
1-2 cloves garlic, minced
1 jalapeno pepper, chopped finely
1 thumb-sized piece of ginger, grated (about 1 tbsp)
1 tsp garam masala
1 tsp turmeric
10 oz. spinach, washed and chopped
1/4 cup heavy cream
1/4 water
Kosher salt to taste

In a large pot, heat ghee or oil over medium heat and add potatoes.  Fry until golden brown and cooked through, about 10 minutes.  Add cumin seeds and continue cooking until they’re toasted and fragrant, another minute or so.  Add the next six ingredients and continue cooking for another few minutes, until onion is translucent and soft, adding more ghee or oil if necessary.  Stir in spinach and cook until wilted.  Reduce the heat to medium-low, add the cream and water, and continue cooking another 15-20 minutes, until the spinach is soft.  Season to taste with kosher salt and serve with rice or naan bread.

Serves about 4.


  1. says

    I have never cooked anything Indian before, but the Ghee might be my selling point. . . . A whole bottle of clarified butter, ready to use on a whim? Indian cooking is very appealing to me. . . .
    One time, I put my camera in the fridge. Maybe your hot sauce is in your camera bag?