I’m referring to this as “saag whatever” because whether to add mixins – such as paneer, potatoes, or vegetables – is up to you. The recipe doesn’t particularly care as long as your mixins don’t add a bunch of liquid. Boiling or roasting some small potatoes in advance, or alongside, makes for an easy saag aloo. This calls for frozen spinach as a hack to reduce prep time and keep the result green. (Fresh spinach can go gray-brown during cooking if you’re not careful.) This is a...
