Bowl of saag aloo next to a spoon

Saag aloo

Name: Saag aloo
Total time: 30 min
Yield: Serves 2 as a side
Cuisine: Indian
Ingredients: 500g potatoes peeled and cut into chunks; 2 tbsp sunflower oil; 1 onion finely chopped; 1 red chill finely chopped; 2 tsp cumin seeds; 2 tsp black mustard seeds; 1 tsp ground turmeric; a thumb-sized piece ginger shredded; 3 cloves garlic crushed; 400g baby spinach; ½ lemon juiced

Adam Bush

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Serves 2 as a side

Easy

Total time: 30 mins

A star rating of 5 out of 5.7 ratingsRate

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An Indian classic of spiced potatoes and spinach, saag aloo comes flavoured with red chilli, cumin seeds, turmeric and fresh ginger. A perfect main or side

Gluten free

Vegan

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Alternatives

Complete the dish

Try this saag aloo recipe, then check out more easy curry recipes such as our saag paneer, aloo gobi mattar, saag chana masala and aloo tikka chaat.

Ingredients

Nutrition

500g potatoes

peeled and cut into chunks
2 tbsp sunflower oil
1 onion

finely chopped
1 red chill

finely chopped
2 tsp cumin seeds
2 tsp black mustard seeds
1 tsp ground turmeric
a thumb-sized piece ginger

shredded
3 cloves garlic

crushed
400g baby spinach
½ lemon

juiced

Nutrition: per serving

kcal188
fat7.1g
saturates0.8g
carbs22.9g
sugars3.5g
fibre4.1g
protein6g
salt0.9g

Method

step 1

Cook the potatoes in boiling salted water for 10-15 minutes or until cooked through, then drain well.
step 2

While the potatoes are cooking, heat the sunflower oil in a frying pan over a medium-high heat and cook the onion with a pinch of salt for 10 minutes until beginning to caramelise, then add the chillies and spices. Cook for 5 minutes, then add the ginger and garlic, and cook for 2 minutes more. Add in the spinach along with 100ml of water and the cooked potatoes, and simmer for another 5 minutes until the spinach has wilted and the water has evaporated.
step 3

Season and stir in the lemon juice, then serve.

Check out more Indian-style dishes...

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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