Saag aloo

Saag aloo


10 people made this

About this recipe: A wonderful vegetarian curry, which is the perfect side dish to any Indian-themed meal. Potatoes and spinach are cooked together in delicious spices. Enjoy with parathas or with freshly cooked basmatic rice.


Serves: 6 

  • 2 tablespoons groundnut oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 2 dried red chillies, halved
  • 6 fresh curry leaves
  • 1/2 teaspoon ground turmeric
  • 1 pinch asafoetida powder
  • 315g cubed potatoes
  • salt to taste
  • 2 tablespoons water
  • 1 tablespoon groundnut oil
  • 180g fresh spinach, chopped
  • salt to taste
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon ground cumin

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Heat 2 tablespoons groundnut oil in a frying pan; fry the cumin seeds, mustard seeds and red chillies in the hot oil until the seeds begin to splutter, 2 to 3 minutes. Add the curry leaves, turmeric and asafoetida powder; fry another 30 seconds. Stir the potatoes into the mixture to coat; cook until they begin to brown, about 5 minutes. Season with salt. Sprinkle the water over the potatoes; cover the pan with a lid and cook until the potatoes are cooked, but still firm, about 10 minutes.
  2. Heat 1 tablespoon peanut oil in a separate frying pan; cook the spinach in the hot oil until wilted. Sprinkle with salt; continue cooking until all the excess moisture evaporates, 2 to 3 minutes. Stir into the potato mixture. Season with chilli powder and cumin; stir. Cook until the spices integrate, 5 to 10 minutes. Serve hot.


If your local supermarket doesn't stock curry leaves or asafoetida powder, you can find them in South Asian/Indian speciality shops.

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