David found this saag aloo recipe on the Olive magazine website when searching for Indian sides using potatoes. We had some baby potatoes left and I decided I'd use them without peeling them.
Saag aloo is an Indian classic of spiced potatoes and spinach and comes flavoured with red chilli, cumin seeds, turmeric and fresh ginger. I love spiced potatoes and loved the combination of flavours in this dish.
Tips
- I used baby potatoes and left them unpeeled which worked really well. Next time I’ll use Maris Piper potatoes and peel them.
- This saag aloo recipe is easily adapted if you’re cooking for less or more people.
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How to make this Saag Aloo
Ingredients
- 500g potatoes, peeled and cut into chunks (see Tips)
- 2 tbsp sunflower oil
- 1 onion, finely chopped
- a pinch of salt
- 1 red chilli, 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
- 100ml water
- salt and freshly ground black pepper
- juice of half a lemon
Instructions
- Cook the potatoes in boiling salted water for 10 to 15 minutes or until cooked through, then drain well.
- 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.
- Season and stir in the lemon juice, then serve.
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Saag Aloo
Equipment
Ingredients
- 500 g (1.1 lb) potatoes peeled and cut into chunks (see Notes)
- 2 tbsp sunflower oil
- 1 onion finely chopped
- a pinch of salt
- 1 red chilli 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
- 400 g (14.1 oz) baby spinach
- 100 ml (½ cup) water
- salt and freshly ground black pepper
- juice of half a lemon
Instructions
- Cook the potatoes in boiling salted water for 10 to 15 minutes or until cooked through, then drain well.
- 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.
- Season and stir in the lemon juice, then serve.
Notes
- I used baby potatoes and left them unpeeled which worked really well. Next time I’ll use Maris Piper potatoes and peel them.
- This saag aloo recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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