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Saag aloo recipe

96 ratings

No Indian feast is complete without an array of flavour-packed sides, and this saag aloo recipe is definitely one you'll want to make again and again. With a whole range of aromatic spices, these potatoes really pack a punch. Stir through spinach and scatter with chilli and serve. What's more, this speedy Indian side dish is vegan, dairy- and gluten-free, so everyone can get involved. See method

Serves Serves 6 (as a side)
5 mins to prepare and 25 mins to cook
181 calories / serving
Freezable
Healthy

Ingredients

1kg Maris Piper potatoes, peeled and cut into 3cm pieces
2 tbsp vegetable oil
2 tsp cumin seeds
2 tsp mustard seeds
1 onion, finely sliced
3 large garlic cloves, crushed
3cm piece ginger, finely chopped
1 tbsp tomato purée
1 tsp ground coriander
1 tsp hot chilli powder
½ tsp turmeric
250g bag spinach
1 red chilli, finely chopped (optional)

Each serving contains

Energy
760kj
181kcal 9%
Fat
5g 7%
Saturates
1g 3%
Sugars
3g 4%
Salt
0.2g 4%

of the reference intake
Carbohydrate 32.1g Protein 5.6g Fibre 4.9g

Method

Simmer the potatoes for 10 mins or until tender. Drain and leave to steam-dry.
Meanwhile, heat the oil in a large, lidded pan over a medium-low heat. Add the cumin seeds and mustard seeds and fry for 1 min or until they start to sizzle. Add the onion; cover and cook for 10-15 mins until soft. Add the garlic, ginger, tomato purée, the remaining spices and 1 tbsp water. Cook, uncovered, over a low heat for 5-10 mins until softened. Add the potatoes and stir to coat.
Add a large handful of the spinach and 100ml boiling water; cover and cook for 2 mins or until the spinach wilts. Add the remaining spinach. Scatter with chopped chilli to serve, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Indian recipes