Saag aloo side dish

    (2)
    20 min

    Sag aloo is a spinach and potato curry, here it is served as a side dish. It is easy to prepare in advance and can be reheated.

    Samantha's Supper

    Kent, England, UK
    13 people made this

    Ingredients
    Serves: 2 

    • 1 medium to large potato
    • salt
    • 1 tablespoon ghee or groundnut oil
    • 1/2 teaspoon black mustard seeds
    • 1/4 teaspoon cumin seeds
    • 1 onion, finely sliced
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon ground turmeric
    • ground black pepper to taste
    • 1/2 teaspoon finely chopped fresh ginger
    • 2 cloves garlic, finely chopped
    • 1/2 to 1 green chilli, deseeded and finely chopped
    • 2 heaped tablespoons chopped frozen spinach

    Method
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Peeled and cut the potato into 5cm (2 in) dice. Cook in boiling water with a little salt until just cooked through, about 7 to 8 minutes. Remove from the heat, drain and set aside.
    2. In a non-stick frying pan heat the ghee. Add the mustard seeds and the cumin. When the mustard seeds start to 'crackle and pop' add the sliced onion. Stir well and cook until the onions are translucent and start to brown. Add the garam masala, turmeric. salt and pepper. Mix well and cook for a further 2 minutes.
    3. Add the ginger, garlic and chilli. Cook for 1 further minute then add the potatoes and spinach. Mix well and keep stirring until the spinach has defrosted and is starting to coat the potatoes.
    4. Add a splash of water and turn up the heat. Keep stirring until the mixture has browned well. Remove and serve or chill for reheating later in the microwave.

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    Reviews & ratings
    Average global rating:
    (2)

    Reviews in English (2)

    0

    Really tasty, I left the seeds in the green chilli and it had a bit of a kick! This is the best and simplest recipe I have found for saag aloo.  -  03 Dec 2016

    0

    really tasty and so easy  -  05 Mar 2014

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