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Saag Alu: Potatoes with Seasonal Greens

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Saag is a generic name for greens, not just spinach. This recipe made with Kale will offer fenugreek lovers familiar notes of sweet and slight bitterness. Overall, the soft potatoes offer a perfect background for the kale. Just a note, to make this recipe work like the kale and potato were made for each other, you need a touch of spinach to soften the kale and the kale needs to be finely chopped. I use a pair of scissors and do this with my kids. We actually have a lot of fun, slicing the kale into thin ribbons.

The potatoes in this recipe are organic baby potatoes, that I boiled and peeled and halved.

Saag Alu: Potatoes with Seasonal Greens

This Recipe is :

Dairy Free Vegan


4 - 6

Cook Time



  • 1 and 1/2 pounds baby potatoes (about 15)
  • Water for boiling
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin seeds
  • 1 tablespoon fresh ginger garlic paste
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon red chili powder
  • 2 tomatoes, finely chopped
  • 2 cups (about 6 to 8 large kale leaves) finely chopped kale
  • 1 cup finely chopped spinach
  • 1 teaspoon cumin-coriander powder
  • 1 lime (optional)


  1. Wash the potatoes and place in a large pot of water to boil. Cook for 8 to 10 minutes.
  2. Drain the potatoes in a colander, peel the potatoes, and cut into halves.
  3. Heat the olive oil and add the cumin seeds and wait till they sizzle.
  4. Add in the ginger-garlic paste and saute lightly for 1 minutes, until the mixture is very fragrant.
  5. Add in potatoes and mix well.
  6. Add in the turmeric and the salt and mix well and cook for 2 to 3 minutes.
  7. Add in the chili powder and the tomatoes and let the mixture rest on low heat until the tomatoes soften, this will take about 3 to 4 minutes.
  8. Mix the tomatoes into the potato mixture.
  9. Mix in the kale and spinach, with the cumin-coriander powder, and stir well. This should mix into the tomatoes, continue stirring frequently until the kale wilts and coats the potatoes in a soft dark green coating.
  10. Squeeze in the lime juice if using the lime and mix well, check the seasonings and serve.





Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!



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