Saag Aloo is a North Indian vegetarian dish made of any type of leafy greens and potatoes. It is a very popular dish at Indian restaurants. If you see Palak Aloo on a menu, you will know that it is particularly spinach (callaloo) and aloo (potatoes). Confused? Don’t be. Let me explain.
See how we use the word choka to refer to a style of a dish or a method of preparation? It is the same principle in the use of the word saag. Saag is used to indicate the style of the dish – a greens-based dish cooked with another main ingredient. For example, there is saag gosht (spinach and meat). Today’s recipe is saag aloo – spinach and potatoes.
There are various ways of preparing saag aloo – some people make it gravy like, thickened with cream and whole milk yogurt. Others make it like I do, dry. It is really a matter of preference and in some cases tradition. What you use to accompany the saag aloo is also an indicator of how you would want to prepare it. For example, if eating it with rice alone, you might want to
