We wanted to create a series of dishes that you could combine together to make a real Indian feast and so we had to include a saag aloo recipe.
We’ve found that a takeaway meal can really vary in quality and it doesn’t always taste the way you want it to taste.
Cook your own and you can take control of that.
We love Indian food, the textures, flavours and spices are just beautiful.
The way your home smells when cooking curry is just wonderful, it makes my mouth water even writing about it!
If you’re planning to create a feast, thali or are entertaining a group of people with different tastes then this saag aloo must be featured!
What is saag aloo made of?
Saag aloo is traditionally made with potatoes, greens and flavoursome spices.
Here, for our saag aloo recipe, we’ve used fresh spinach but you could also use frozen spinach as well.
Can you reheat this dish?
Yes, saag aloo reheats well. You can keep it in the fridge for two to three days. Just make sure it’s thoroughly reheated before you eat it.
Quite often, people make saag aloo from leftover boiled potatoes, so it definitely lends itself to being reheated.
What can I serve with saag aloo?
This dish is just so lovely to eat with many different types of Indian food.
Amongst many other dishes you could serve it with a tasty korma, madras or jalfrezi.
Rice, naan bread or chapatis will be a great partner to saag aloo.
Easy to make saag aloo recipe
We think we’ve got the ingredients and the spice blend just right for this tasty Indian side dish.
Take a look below and follow our step by step recipe.
You will find that you won’t want to order another Indian takeaway again!
PERFECT SAAG ALOO RECIPE
- Large pan
- Chopping board
- Sharp knife
- 530 g Potatoes
- 500 g Fresh spinach
- 3 tbsp Vegetable oil
- 3 Birds eye green chillies
- 2 cm Fresh ginger
- 2 tsp Cumin seeds
- 5 Cloves of garlic
- 1 Onion a small one
- 1 tbsp Ground coriander
- 1 tsp Ground turmeric
- Salt to taste
Prepare your ingredients
- Remove the stalks and finely chop the chillies – if you don't like too much heat then remove the seeds before chopping
- Remove the skin and ends and finely chop the onion
- Peel and cut the potatoes into bite sized cubes, then boil them until they are cooked but not too soft, drain them and put them aside
- Wash the spinach if necessary
- Peel the ginger – the easiest way to do this is lightly scraping it with the back of a tea spoon – cut into thin slices
- Peel and finely chop your garlic
Cooking the Saag Aloo
- In a large pan, turn the heat to medium and heat the oil
- Now add the cumin seeds, you should be able to hear them cooking and when you do, add in the chillies and garlic, give it all a good stir and cook for 1 minute
- Now add the onion and cook for around 6 minutes, make sure you keep stirring
- Add in the turmeric and the coriander, once again give it a good stir and cook for 2 minutes
- Now add in the potatoes and also the ginger, give it a good stir and cook for until the potatoes are virtually hot enough to eat
- Add in the spinach and cook until the spinach is wilted
- Transfer to bowls or plates to serve