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Home » Recipes

Saag Aloo

Published: Apr 5, 2023 · Modified: Apr 19, 2023 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Saag Aloo, Saag Aloo
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David found this saag aloo recipe on the Olive magazine website when searching for Indian sides using potatoes.   We had some baby potatoes left and I decided I'd use them without peeling them.

Saag aloo is an Indian classic of spiced potatoes and spinach and comes flavoured with red chilli, cumin seeds, turmeric and fresh ginger.   I love spiced potatoes and loved the combination of flavours in this dish.

Tips

  • I used baby potatoes and left them unpeeled which worked really well.  Next time I’ll use Maris Piper potatoes and peel them.
  • This saag aloo recipe is easily adapted if you’re cooking for less or more people.

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Saag Aloo, Saag Aloo

Ingredients

  • 500g potatoes, peeled and cut into chunks (see Tips)
  • 2 tbsp sunflower oil
  • 1 onion, finely chopped
  • a pinch of salt
  • 1 red chilli, finely chopped
  • 2 tsp cumin seeds
  • 2 tsp black mustard seeds
  • 1 tsp ground turmeric
  • a thumb-sized piece ginger, shredded
  • 3 cloves garlic, crushed
  • 400g baby spinach
  • 100ml water
  • salt and freshly ground black pepper
  • juice of half a lemon

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Instructions

  1. Cook the potatoes in boiling salted water for 10 to 15 minutes or until cooked through, then drain well.
  2. While the potatoes are cooking, heat the sunflower oil in a frying pan over a medium high heat and cook the onion with a pinch of salt for 10 minutes until beginning to caramelise, then add the chillies and spices. Cook for 5 minutes, then add the ginger and garlic, and cook for 2 minutes more. Add in the spinach along with 100ml of water and the cooked potatoes, and simmer for another 5 minutes until the spinach has wilted and the water has evaporated.
  3. Season and stir in the lemon juice, then serve.
Saag Aloo, Saag Aloo

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Saag Aloo, Saag Aloo

Saag Aloo

Deborah
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Course Side Dish
Cuisine Indian
Servings 2 to 4 with other sides

Ingredients
  

  • 500g potatoes peeled and cut into chunks (see Notes)
  • 2 tbsp sunflower oil
  • 1 onion finely chopped
  • a pinch of salt
  • 1 red chilli finely chopped
  • 2 tsp cumin seeds
  • 2 tsp black mustard seeds
  • 1 tsp ground turmeric
  • a thumb-sized piece ginger shredded
  • 3 cloves garlic crushed
  • 400g baby spinach
  • 100ml water
  • salt and freshly ground black pepper
  • juice of half a lemon

Instructions
 

  • Cook the potatoes in boiling salted water for 10 to 15 minutes or until cooked through, then drain well.
  • While the potatoes are cooking, heat the sunflower oil in a frying pan over a medium high heat and cook the onion with a pinch of salt for 10 minutes until beginning to caramelise, then add the chillies and spices. Cook for 5 minutes, then add the ginger and garlic, and cook for 2 minutes more. Add in the spinach along with 100ml of water and the cooked potatoes, and simmer for another 5 minutes until the spinach has wilted and the water has evaporated.
  • Season and stir in the lemon juice, then serve.

Notes

  • I used baby potatoes and left them unpeeled which worked really well.  Next time I’ll use Maris Piper potatoes and peel them.
  • This saag aloo recipe is easily adapted if you’re cooking for less or more people.

 

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  • side dishes
  • Indian dishes
  • vegan and vegetarian dishes
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Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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