Saag aloo in a serving bowl

Saag aloo

  • serves 2 as a side
  • Easy

An Indian classic of spiced potatoes and spinach, saag aloo comes flavoured with red chilli, cumin seeds, turmeric and fresh ginger

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Try this saag aloo recipe, then check out our chicken saag, spinach, chickpea and potato curry, aloo gobi mattar, saag chana masala and more easy curry recipes.

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Ingredients

  • potatoes 500g, peeled and cut into chunks
  • sunflower oil 2 tbsp
  • onion 1, finely chopped
  • red chill 1, finely chopped
  • cumin seeds 2 tsp
  • black mustard seeds 2 tsp
  • ground turmeric 1 tsp
  • ginger a thumb-sized piece, shredded
  • garlic 3 cloves, crushed
  • baby spinach 400g
  • lemon ½, juiced

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.

*This recipe is gluten-free according to industry standards


Head here for more Indian-style dishes

Jersey Royal bombay potatoes

Nutritional Information

  • Kcals 188
  • Fat 7.1g
  • Saturates 0.8g
  • Carbs 22.9g
  • Sugars 3.5g
  • Fibre 4.1g
  • Protein 6g
  • Salt 0.9g
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