- Root vegetables
- Potato side dishes
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.
Kent, England, UK
38 people made this
- 1 medium to large potato
- 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
MethodPrep:5min ›Cook:15min ›Ready in:20min
- 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.
- 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.
- 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.
- 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.
See it on my blog
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
Really tasty, and very simple. Will be making this again!-21 Jan 2018
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
really tasty and so easy-05 Mar 2014
Mughlai Aloo Recipe: A Rich, Flavoured Potato Delicacy Inspired From The Mughal Era
The origin of Mughlai cuisine can be traced back to the ancient middle age history of India under the rule of Mughal empire. With time, this cuisine started having a profound influence on culinary styles and regional cooking and to this date, it remains one of the most popular cuisines among the people of India, Pakistan and Bangladesh. However, all Mughlai dishes are varied, there are both vegetarian and non-vegetarian options, starting from Mughlai paratha, pulao, malai kofta, kebab, different tandoori items, to a wide range of sweet dishes like sheer korma, shahi tukda, kesari kheer, et al.
This is a traditional Indian version of Saag Aloo which is popular in Indian restaurants. The Indian restaurant version is slightly different to this Saag Aloo recipe which originates from Tamil Nadu – a region in south west Indian.
This is an easy and very popular saag aloo recipe.
I hope you give this version a try as it really does taste good.
For those of you who are not familiar with this Indian vegetarian curry, ‘saag’ means spinach and ‘aloo’ means potato. Therefore – yes you got it right – this is a spinach and potato curry.
One thing you British Indian restaurant (BIR) saag aloo fans out there may notice as different is the addition of coconut to this recipe.
This authentic saag aloo recipe might be different to what you are used but it’s delicious. The curry is very nice as a side dish or as a main course.
I have a good friend who is a vegetarian. He always complains when we go out to dinner because most curry house chefs just don’t get the vegetarian thing.
They make spectacular meat dishes but let themselves and their restaurant down with their vegetarian meals.
This recipe won’t let you down.
WHAT IS PANCH PHORAN/PORAN/PURAN?
Panch means five. Essentially, this is a tempering blend of 5 different seeds such as mustard seeds, cumin seeds, fenugreek seeds, onion seeds and fennel seeds. The panch phoran/puran is added to hot oil before any other ingredients to release the flavour. Panch poran can drastically change the taste of your food, so if a recipe says to add it, it is best not to skip it.
To make our Saag Aloo, we used our Proware Copper Tri-ply 24cm Saute Pan. We needed a saute pan that would have enough space and depth as stirring potato-based curries is never easy, especially when the potato can easily break if you do not give yourself enough room.
We served our Saag Aloo in gorgeous copper mini pans which really complemented the dish.
To see how we used our Proware Stockpot and for a full review of the Copper Tri-ply range, see here.
Saag Aloo (spinach and potato side dish)
I had an added incentive to make my saag aloo this week. Total kindly sent me out some Greek Yoghurt to try as part of their #trytotal challenge.
I could have used one of their recipes, but as I had a large bag of GreenVale Farm Fresh Potatoes to use, saag aloo seemed like a good idea and we did enjoy it.
Potatoes are another weakness of mine, I always love a potato dish and these are tasty potatoes. I might make it spicier next time, as I kept it quite mild to suit Cooper, but in the end he turned his nose up at it, preferring to tuck into his dal.
This dish isn't suitable for vegans, but it could easily be. Just substitute the yoghurt for dairy free yoghurt or unsweetened soya mik.
October 17, 2013
- 6 medium potatoes, cut into quarters
- 240g baby spinach
- a good handful of fresh coriander
- 1 onion, finely sliced
- 1 clove garlic, crushed
- 1 red chilli, finely chopped
- 1 tbsp ground coriander
- 1 tsp turmeric
- 1 tsp ground cumin
- a good squeeze of lemon juice
- 4 tbsp yoghurt (or dairy free yoghurt)
- a good grinding of salt and pepper
Total time: 30 mins
Yield: Serves 4-6 as a side dish
Here are a few more veggie and vegan spinach recipes for you to try:
Disclosure: Total and GreenVale Farm sent me products out to try. I was not required to write a positive review and any opinions expressed were my own.
- Add the tomato paste. Turn up the heat to high, stirring frequently until the oil separates and tiny craters form around the edges of the pan.
- Then add the pre-cooked potato and spinach and mix well into the sauce.
Add 75ml of base gravy, stir into the sauce, and leave on high heat for 30-45 seconds.
- Now add a second 75ml of base gravy, stirring and scraping the bottom and sides of the pan once when first added, cooking down for another 30-45 seconds.
Saag Aloo: Indian Spinach and Potatoes
Saag Aloo: Indian Spinach and Potatoes, is a fantastic healthy side dish with tender cubes of potato, spinach, onions, and mild fragrant spices. It comes together quickly and simmers for 40 minutes while you get the rest of the dinner ready.
I threw a birthday dinner party for my sister-in-law a couple of weeks ago. It was an Indian-themed meal, with lamb biryani as the main course and saag aloo on the side. I immediately realized I had to share the recipe with you. Saag aloo is a fantastic side dish &ndash simple, healthy, comforting and delicious. The potatoes are tender. The spinach is meltingly soft. The dish is delicately flavored with a kick of cayenne pepper, spicy mustard seeds, salt and pepper.
Saag is a leaf-based dish that&rsquos extremely popular in India and Pakistan. It&rsquos most commonly made with mustard greens or spinach. &ldquoAloo&rdquo is Indian English for &ldquopotatoes.&rdquo I first spotted the recipe for saag aloo in my cookbook &ldquoMadhur Jaffrey&rsquos Indian Cooking.&rdquo Jaffrey discusses how in India it&rsquos extremely common to combine potatoes with almost every grain, meat and vegetable. She says saag aloo, made with frozen spinach, is one of her favorite recipes. I can see why. It&rsquos a perfect side dish because of how easy it is to make something so satisfying, healthy, and delicious. I also love that it combines two side dishes &ndash spinach and potatoes &ndash into one.
HERE&rsquoS HOW THE RECIPE GOES: HOW TO MAKE SAAG ALOO: INDIAN SPINACH AND POTATOES
All you need for this dish is frozen spinach, potatoes, onions, garlic and a few spices &ndash mustard seeds, cayenne, salt and pepper. Start by softening the frozen spinach in boiling water. Drain it. Squeeze out most of the water. Chop it, and set it aside. Slice and dice the onions, garlic and potatoes.
Heat oil in a large skillet with a cover. Add mustard seeds, followed by onions and garlic. Sauté for a minute or two. Add potatoes and cayenne. Toss.
A note about mustard seeds: Jaffrey&rsquos recipe calls for black mustard seeds. Sometimes it&rsquos hard to find black mustard seeds, so I decided to test the recipe two ways &ndash once with black and once with yellow mustard seeds. The black seeds are a bit more intense in flavor but both versions were absolutely delicious.
After you toss the potatoes with the onion mixture, add the chopped spinach and a little water. Cover the pot and let it simmer. In 40 minutes, you&rsquoll have delicious saag aloo, ready to enjoy!
Serve saag aloo with any grilled or roasted beef, lamb, chicken or fish dish or with any kind of curry. Here are a few Panning The Globe main dishes that I think would be especially good with saag aloo:
- Indian Lamb BiryaniLamb biryani always gets raves. It&rsquos a casserole of tender lamb curry and fragrant saffron rice &ndash two outstanding dishes combined into one company worthy casserole.
- Beef Rendang Brisketbrisket cooked in the style of famously popular Indonesian beef rendang. The brisket is braised in a delicious curry of coconut milk, shallots, lemongrass, hot chilies, garlic and cinnamon.
- Sri Lankan Vegetable CurrySpicy vegetarian curry of cauliflower, sweet potatoes, and green beans, topped with toasted cashews and cilantro.
- Coconut Chicken with East African FlavorsTender chicken thighs in a spicy coconut curry sauce
Here&rsquos the recipe for Saag Aloo. If you make this, I hope you&rsquoll come back to leave a review and let me know how it turned out.
Saag Aloo Recipe – Spicy and Dry Indian Curry of Potatoes and Spinach
Today I’m going to share this simple side dish Saag Aloo (Potatoes and Spinach).
I am trying as much as I can to introduce spinach in my family’s diet, specially for my little girl who needs iron and folic acid, that can be found in spinach. This dish is child friendly and if your child doesn’t like spicy food then you can omit the chillies from ingredients, still will taste delicious.
Saag Aloo is a North Indian vegetable dish, spicy, full of flavor, filling and delicious side dish to have for lunch or dinner.
It is easy to make and it smells amazing, a pleasure to cook it.
Hope you try this recipe and let me know how it turns out!
Step by Step Saag Aloo Recipe
Heat oil into a pan. Add cumin seeds and mustard seeds and fry couple of seconds until they start to sizzle.
Now add chopped onion, ginger garlic paste, green chilli and dried red chilli (reduce or omit the chillies if you are cooking for kids). Stir fry for about 5 minutes on medium flame, until onion starts to change color.
Add all powder spices and fry for 1 minute.
Add potatoes, mix and let it cook for 5 minutes. Doesn’t smell wonderful?
Bring the spinach into the pan, add salt and cook for 3 minutes. Then add water and 1 tsp garam masala, cover the pan with a lid and let it cook for about 10 minutes, on low medium flame.
Once done, sprinkle some lemon juice, mix and serve hot with chapati or rice.
This Chana Saag Aloo Curry is heavy on turmeric, ginger and cumin flavors. The extra step of toasting the seeds and other dry spices really brings out the curry flavors. The addition of tomato pastes acidity also makes the curry gravy pop. If you like a spicy curry like I do, you may add a pinch of cayenne or chili flakes to bring the heat up a bit or even increase the mustard seeds by an additional ½ teaspoon. Lastly the freshness of cilantro really makes this curry chickpeas, greens and potatoes dish sing.
Authentic Saag Aloo
- 2 large potatoes that are cut into cubes
- ¼ tsp of cumin seeds
- 1 knob of butter
- ½ tsp of olive oil
- 1 chopped medium onion
- 2 coarsely chopped garlic cloves
- 1 tsp of grated ginger
- 1 tsp of garam masala
- 1 tsp of turmeric
- 1 tbsp of water
- 350g of fresh spinach
- 2 x Tandoori Spices Kit
- Spicentice Make Your Own Curry Gift Set (choose best flavours to suit your needs)
Preparing the potatoes
Boil the cubes of potatoes for roughly 8 to 12 minutes until they become tender. Poke them with a fork to check, and make sure they don't overcook. Drain them and put them aside. If you're using leftover potatoes, then you can check if they are still tender. You may want to boil them again.
- Fry the cumin seeds with your butter and oil until it starts to brown.
- Add the chopped onion, garlic and ginger. Wait for them to turn brown.
- Mix in the Spicentice curry mix.
- Add the boiled potatoes, water, and the remaining ingredients.
- Lastly, add the spinach and stir for about 4 minutes until the spinach has all wilted.
- Serve it while hot.
Tip: If you do not have fresh ginger, then you can skip it.
Why choose Spicentice?
Spicentice is the best when it comes to finding the finest spices and rubs on the market. We have award-winning kits that let you create your favourite meals at home. They're healthy and ideal for vegetarians and vegans too.