Saag Aloo

Pan-fry Potatoes: Heat 2 tbsp oil in a large skillet over medium-high heat. Add the boiled potatoes and pan-fry them until the edges are golden and crispy. Remove from the pan and set aside.

Temper the Aromatics: In the same pan, add a little more oil if needed. Crackle the cumin seeds, then add the sliced garlic and 1-2 dried red chilies. Sauté for 30 seconds until the garlic turns golden brown and aromatic.

Wilt the Spinach: Add the roughly chopped spinach to the pan in batches. It will look like a lot but will shrink rapidly. Stir in the turmeric and salt.

Cook Down: Cook uncovered for 5-8 minutes, stirring frequently, until the spinach has completely wilted and most of its water has evaporated.

Combine: Toss the crispy potatoes back into the spinach. Mix gently to coat the potatoes in the garlicky spinach without mashing them. Heat through for 2 minutes and serve immediately as a side dish.