30min 2 ppl
Saag Aloo
45 minutes
2 people
Medium
45 min · 11 steps
Medium: 31–60 min or 7–12 steps
280 kcalper person
Protein 8g
Carbs 36g
Fats 12g
About this dish
Tender potato cubes tossed through a vibrantly spiced spinach sauce — one of the great Indian side dishes that earns its place as a main course, with the soft potatoes and silky greens creating a deeply satisfying combination.
Allergy Info
None
Diet Info
Vegan, Vegetarian
Ingredients
Fresh Produce
- Waxy Potatoespeeled and cut into 2cm cubes300 g
- Fresh Spinachor 175g frozen, defrosted and squeezed dry250 g
- Onionlarge, finely diced0.5
- Garlic Clovesminced1.5
- Fresh Gingerfinely grated7.5 g
- Green Chillifinely sliced0.5
- Fresh Corianderroughly chopped0.5 small handful
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Mustard Seeds0.25 tsp
- Ground Coriander0.5 tsp
- Ground Cumin0.25 tsp
- Ground Turmeric0.25 tsp
- Kashmiri Chilli Powder0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
Utensils
- Large heavy pan
- Medium saucepan
- Colander
- Chef's knife
- Chopping board
- Fine grater
- Wooden spoon
Method
1
Peel the potatoes and cut into 2cm cubes. Finely dice the onion, mince the garlic, grate the ginger, and finely slice the green chilli. Roughly chop the fresh coriander leaves.
Approx. 10 minutes
2
Bring a pan of salted water to the boil. Add the potato cubes and cook for 8 minutes until just tender. Drain and set aside.
Approx. 8 minutes
3
If using fresh spinach, blanch for 2 minutes in boiling water, drain, cool under cold water, squeeze dry, and roughly chop. Set aside.
Approx. 5 minutes
4
Heat the vegetable oil in a large heavy pan over medium heat. Add the cumin seeds and mustard seeds and sizzle until the mustard seeds begin to pop.
Approx. 1 minutes
5
Add the diced onion and cook, stirring occasionally, for 10 minutes until golden.
Approx. 10 minutes
6
Add the garlic, ginger, and green chilli. Cook, stirring, for 2 minutes until fragrant.
Approx. 2 minutes
7
Add the ground coriander, ground cumin, turmeric, and Kashmiri chilli powder. Cook, stirring constantly, for 1 minute to bloom the spices.
Approx. 1 minutes
8
Add the chopped spinach and stir to combine with the spiced base. Cook for 3 minutes until the spinach is fully incorporated.
Approx. 3 minutes
9
Add the cooked potatoes and stir gently to coat in the spiced spinach. Cook for 5 minutes until heated through.
Approx. 5 minutes
10
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
11
Transfer to a serving dish and scatter with the fresh coriander. Serve immediately.
Approx. 1 minutes
