Saag Aloo (Spinach and Potato Curry)

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Saag Aloo (Spinach and Potato Curry)

1. Peel and cut 1¾ pounds Yukon Gold potatoes into 1-inch cubes, finely dice the yellow onion, and finely chop the 2 plum tomatoes. 10 min
2. Peel and finely grate 1½ inches fresh ginger. 3 min
3. Mince the 5 garlic cloves. 3 min
4. Wash the 10 ounces fresh baby spinach and remove any tough stems. 4 min
5. Timing-sensitive step. Heat 3 tablespoons neutral oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, then add 1 teaspoon cumin seeds and fry for 30 seconds until fragrant and sputtering. 2 min
6. Timing-sensitive step. Add the diced onion and cook, stirring frequently, for 7–8 minutes until golden and softened. 8 min
7. Timing-sensitive step. Add the garlic and ginger and stir constantly for 1 minute until fragrant.
8. Timing-sensitive step. Stir in 1½ teaspoons ground coriander, 1 teaspoon ground cumin, ½ teaspoon ground turmeric, and ¾ teaspoon Kashmiri chili powder and cook for 1 minute, stirring constantly so the spices don't scorch.
9. Timing-sensitive step. Add the chopped plum tomatoes and 1¼ teaspoons kosher salt, stir well, and cook for 4–5 minutes until the tomatoes break down into a thick paste. 5 min
10. Add the potato cubes and ½ cup water, stir to coat, bring to a boil, then reduce heat to medium-low, cover, and simmer for 18–20 minutes until the potatoes are completely tender when pierced with a fork. 20 min
11. Uncover and fold in the fresh baby spinach in two or three batches, stirring until each batch is fully wilted before adding the next, about 3 minutes total. 3 min
12. Reduce heat to low, stir in 1 teaspoon garam masala and, if using, 3 tablespoons whisked whole milk yogurt, and cook for 1 minute until everything is combined and the sauce is glossy.
13. Remove from heat, stir in 1 tablespoon fresh lemon juice, taste and adjust salt, and serve hot.

Steamed Basmati Ricebase

1. Rinse 1½ cups basmati rice in a fine-mesh strainer under cold water, swishing with your hand, until the water runs clear, about 1–2 minutes. 3 min
2. Combine the rinsed rice, 2¼ cups water, ½ teaspoon kosher salt, and 1 tablespoon unsalted butter in a medium saucepan and bring to a boil over high heat. 4 min
3. Once boiling, reduce heat to the lowest setting, cover tightly, and cook for 15 minutes — do not lift the lid. 15 min
4. Remove from heat and let the rice steam, still covered, for 5 minutes. 5 min
5. Uncover and fluff the rice gently with a fork before serving.

Warm Naanside

1. If using, finely chop 2 tablespoons fresh cilantro and melt 1 tablespoon unsalted butter. 3 min
2. Timing-sensitive step. Heat a large dry skillet or griddle over medium-high heat and warm each of the 4 naan pieces for 1–2 minutes per side until hot with light char marks. 6 min
3. Brush each warm naan with melted butter and scatter with chopped cilantro (if using) before serving. 2 min