Bengali Aloo Saag Recipe

Palong Saaker Ghonto
(AKA Bengali Aloo Saag)
Spiced Potatoes and Greens
Submitted By: Taz


1 ½ lbs Yukon Gold Potatoes (Aloo) - cut into 1 inch cubes - peeled or not, your choice 
1 lb Spinach (Palak Saag)
1 Medium Onion (Pyaz) - thin sliced
1 inch piece Fresh Ginger (Adrak) - minced
2 cloves Fresh Garlic (Leh-sun) - minced
½ Cup Water
2 Tbs Oil - can use olive, grape seed, vegetable, or canola oil
2 tsp Panch Phoran (Bengali 5 Spice)
1 tsp Red Chile Powder (Lal Mirchi)
1 tsp Kosher Salt (Namak) or to taste

  1. Blanch spinach in a pan of boiling water for 3-4 minutes - Transfer to an ice bath until cool enough to handle - Squeeze out as much liquid as possible and set aside
  2. Place a medium-large pan with a tight fitting lid over medium heat - Add oil and heat until shimmering - Add panch phoran to pan and fry until mustard seeds pop
  3. Add onion, garlic, and ginger - Fry, stirring frequently, for 5 minutes
  4. Stir in the potatoes, chile powder, and salt - Add water and allow to cook for 7-8 minutes stirring occasionally
  5. Add spinach to the pan - Cover and simmer, stirring occasionally, until potatoes are tender (apx 10-15 minutes)
  6. Serve hot

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