Rye Free Vegan Saag Aloo

Total time50 min

Prep time15 min

Cook time35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 ½ lb yukon gold potatoes, cut into 1-inch cubes
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
See all
3 tbsp neutral oil (such as canola or sunflower)
1 tsp cumin seeds
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1–2 green chiles (such as serrano or thai), thinly sliced
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
½ tsp garam masala
¼ tsp cayenne pepper
1 can (14 oz) diced tomatoes
½ cup water
10 oz fresh baby spinach
1 tsp salt, plus more to taste
1 tsp fresh lemon juice

For serving

cooked basmati rice or warm naan, for serving (optional)

Instructions

1
Place the potato cubes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a steady simmer and cook for 8–10 minutes, until just tender when pierced with a knife but not falling apart. Drain and set aside.
2
Wipe out the pot and heat the oil over medium-high heat until shimmering. Add the cumin seeds and cook for 30–45 seconds, until they sizzle and turn a shade darker — watch closely, as they can burn quickly.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!