Saag Aloo Potatoes (Aloo)

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Saag Aloo

Recipe:

Potatoes (Aloo)
▢1 ½ pounds (680g) Yukon gold potatoes
▢3 ½ to 4 tablespoons neutral-flavored oil of choice, divided
▢Kosher salt and freshly cracked black pepper
Masala
▢2 teaspoons cumin seeds
▢1 ½ teaspoons black or brown mustard seeds
▢¼ teaspoon asafetida (AKA hing) (optional, see Note 2)
▢1 medium-large yellow onion, finely diced
▢5 garlic cloves, grated or minced

▢1 inch piece ginger, grated or minced
▢½ of a serrano pepper, finely chopped (see Note 3)
▢1 tablespoon tomato paste
▢½ teaspoon ground turmeric
▢2 teaspoons ground coriander
▢1 teaspoon amchur (optional, see Note 2)
▢½ to 1 teaspoon kashmiri chili powder or mild Indian chili powder (see Note 2)
▢Freshly cracked black pepper to taste
▢½ pound (225g) Roma or plum tomatoes, finely chopped
▢1 ½ teaspoons kosher salt, plus more to season
▢1 tablespoon fenugreek leaves (optional, see Note 4)
▢10 ounces (285g) baby spinach
▢1 teaspoon garam masala
▢½ to 1 tablespoon freshly squeezed lemon juice
▢1 big handful of cilantro (~12g), chopped
Instructions
Preheat the oven to 425ºF/220ºC. Arrange a rack in the middle of the oven. Scrub the potatoes (I don’t peel). Slice into 1-inch (2.5 cm) chunks.
Transfer potatoes to a parchment paper-lined sheet pan. Drizzle with oil (1 to 1 ½ tablespoons) and season with ½ teaspoon kosher salt and pepper to taste. Spread out in a single layer (if they overlap on top of each other, use two sheet pans).
Roast for 20 to 25 minutes without flipping, or until browned in spots and tender but not super soft.
Meanwhile, make the masala. Keep a small bowl of water near the stove. Grab a flat-ended spatula.

Heat a large, deep sauté pan or Dutch oven over medium-high heat with the remaining 2 ½ TBSP oil. Once shimmering, add cumin seeds and mustard seeds; shake the pan back and forth or stir frequently. Once they start popping (30 to 60 seconds), add the asafetida if using, and stir constantly for 10 seconds (it will smell funky!).

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