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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