Saag aloo

Saag aloo recipe

29 ratings

This is a fantastic addition to any Indian meal, especially curry. The spiced potatoes are infused with layers of flavour and texture. See method

  • Serves 4
  • 20 mins to prepare and 15 mins to cook
  • 277 calories / serving


  • 1 kg (2lb) Maris Piper Potatoes, peeled and cut into 1 inch dice
  • 2 tbsp olive oil
  • 1 onion, finely sliced
  • 1 garlic clove, crushed
  • 1cm (1/2in) piece ginger, finely chopped
  • 2 tsp cumin seeds
  • 2 tsp black mustard seeds
  • ½ tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp chilli powder
  • 150ml (5fl oz) vegetable stock
  • 100g (3 1/2 oz) spinach leaves
  • 1 red chilli, finely diced
  • 1 lime, cut into wedges

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    1g 5%
  • Sugars

    7g 7%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 50g Protein 8g Fibre 7g


  1. Bring a large saucepan of salted water to the boil and add the potatoes. Boil for 10 minutes or until they are soft. Drain and leave to steam until nearly dry, in a sieve.
  2. In a large frying pan, heat the olive oil and fry the onion on medium until soft and starting to go golden. Add the garlic and ginger and stir well another minute. Tip in the dried potatoes and turn the heat to high.
  3. Stir occasionally for 5 minutes, until the potatoes form a slight golden crust. Add all the spices and fry for 30 seconds. Stir in the stock, spinach and chilli. Fry until the stock has almost evaporated, season to taste and then serve with the lime wedges.

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