PERFECT SAAG ALOO RECIPE

Homemade saag aloo with spinach and potatoes, and a bowl of rice.

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No Indian feast would be complete with this classic dish. It's very easy to make and is super tasty.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Servings

Calories163

Course: Side Dish

Cuisine: Indian

Author: Jane Chapman | Splash of Taste

Utensils

Large pan

Ingredients

3 tbsp Vegetable oil
2 tsp Cumin seeds
3 Birds eye green chillies finely chopped
5 Cloves of garlic peeled and finely sliced
1 Onion finely chopped
1 tsp Ground turmeric
1 tbsp Ground coriander
530 g Potatoes peeled and cubed
2 cm Fresh ginger peeled and thinly sliced
500 g Fresh spinach washed

Metric - US Customary

Instructions

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
Enjoy!

Notes

For this saag aloo recipe, we've used fresh spinach because we prefer fresh but if you'd like to use frozen then after you've added the turmeric and coriander, place the spinach in, pop a lid on it and then cook for approximately 5 minutes.

Nutrition