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Method Prep:10min › Cook:30min › Ready in:40min
Boil the cubes of potato for between 8 to 12 minutes until tender. Start poking after 8 minutes to make sure they don't over cook. Drain and put to one side.
Fry the cumin seeds with the knob of butter and oil, until the seeds are just starting to brown.
Add the chopped onion, garlic and ginger and fry until they start to brown.
Add the boiled potatoes, turmeric and garam masala and 1 tablespoon of water to moisten the dish.
Add the spinach and stir for 4 minutes until the spinach has wilted and the potatoes are just staring to crumble. Serve.
You can leave out the fresh ginger if you don't have any. I have made this dish with and without the ginger and it doesn't effect the taste massively.
I also use leftover boiled potatoes when I have them instead of using fresh, a great way to use up those leftovers.
You can also add more garam masala for a more spicy version. This is toned down for the kids.
Tried this dish and wow, how tasty was this, as good as any saag aloo I have had in a restaurant, although After cooking it I did let it stand for a time while I got on with another dish which probably enhanced the flavour. Would definitely cook this dish again. - 12 Jul 2015
I don't know what the others did to get loads of moisture in their recipe. This was great. I did read through the recipe and followed most of it. I cooked the spinach and potatoes separately then drained the spinach and pressed the water out of it in a sieve and rough chopped before mixing with the rest of the potatoes and spices and finishing it all off together... I also added a teaspoon of curry powder to the mix. Everything else though is otherwise as per the op's recipe. I will do this again. Very easy to do... - 24 Jun 2015