If you love potatoes, and who doesn't, this Slow Cooker Saag Aloo will quickly become one of your favorite meatless meals. Saag Aloo is an Indian curry dish made with potatoes and spinach. While I can't vouch for how authentic this slow cooker version is, I can tell you that it is really delicious. The potatoes get soft, tender, and full of flavor from all the spices. The spinach adds some nice earthiness and tons of nutritional value as well.
One thing to note is that garam masala can vary a lot in terms of strength and the spice combination. Taste your garam masala first and adjust the recipe as needed to make sure you get a flavor punch from all the spices. Don't worry, you can always add more if needed once it is done cooking.
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Slow Cooker Saag Aloo
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- 2 tbsp olive oil
- 1 U onion, thinly sliced
- 4 U garlic cloves, minced
- 1 tbsp garam masala (more to taste)
- 1 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (adjust as needed)
- 3 lb potatoes, peeled and chopped
- 1 cup vegetable broth
- 1 lb. fresh spinach, chopped
Heat the olive oil over medium high heat. Add the onion and cook for 6-8 minutes until beginning to brown. Add the garlic and spices. Cook for 1 minute until very fragrant. You could skip this step and just add everything to the slow cooker but you will get a richer, deeper flavor by cooking the onion and spices first.
Add the potatoes to the slow cooker. Add the onion and spices and stir to coat the potatoes. Pour in the vegetable broth. Layer the spinach on top, pushing it down as needed. If all the spinach won't fit, just add some more halfway through cooking once the initial batch has wilted.
Cook on high for 3-4 hours until potatoes are tender.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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