Authentic saag aloo

    Authentic saag aloo

    9saves
    45min


    4 people made this

    About this recipe: Potatoes cooked simply with vibrant green spinach and flavoured with aromatic cumin and mustard seeds. This is another one of those UK favourites which isn't really a dish you would find in India. That said, it's quick and easy and nice and healthy and a great way to get some greens into your diet. These two ingredients themselves could be thought of as a bit boring, but once you start to get the masala and spices in that's when you start to see how lovely it is. I have different versions of this dish, one where I purée the spinach and another where I add paneer. Give it a go - tastes great and much fresher than the dishes you are probably used to eating.

    Hari_Ghotra Surrey, England, UK

    Ingredients
    Serves: 4 

    • 1 tablespoon mustard oil
    • 1 teaspoon mustard seeds
    • 1 teaspoon cumin seeds
    • 1 pinch asafoetida
    • 2 garlic cloves, sliced
    • 1 tablespoon sliced root ginger
    • 2 tomatoes, chopped
    • 1 teaspoon salt
    • 1 or 2 chillies, finely sliced
    • 4 potatoes, peeled and chopped into 3cm cubes
    • 600g baby spinach, finely sliced
    • 1 teaspoon garam masala

    Method
    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Heat oil in a karahi or wok and add mustard seeds. Just as they pop add the cumin seeds and asafoetida.
    2. Add the garlic and ginger and fry on a gentle heat. Stir in the tomatoes, salt and chilli. Cook down until the tomatoes have turned to a pulp and then add the cubed potatoes. Stir to coat them with the sauce.
    3. Reduce the heat and place a lid on the pan. Cook for about 10 minutes stirring occasionally. You may need to add a splash of water to stop them from sticking to the pan. Don't be too heavy handed as you don't want to mash the cooked potatoes.
    4. Once the potatoes are soft add the spinach to the pan and stir. Cook for a further few minutes until the spinach has wilted. If there is any liquid in the pan increase heat and dry the dish out. Sprinkle over the garam masala and serve.

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