Learn how to make saag aloo at home! This authentic sag aloo recipe is an Indian potato and spinach curry that pre-boils the potatoes and uses fresh spinach. Save your takeaway money and make this healthy version at home instead!
- 1kg (2lbs) potatoes, peeled and cut into 2.5cm (1in) cubes
- 30ml (2 tbsp) vegetable oil
- 10ml (2 tsp) cumin seeds
- 10ml (2 tsp) mustard seeds
- 1 large onion, sliced
- 4 garlic cloves, peeled and crushed
- 2.5cm (1in) fresh ginger, grated
- 5ml (1 tsp) ground cumin
- 5ml (1 tsp) ground coriander
- 5ml (1 tsp) turmeric powder
- 5ml (1 tsp) garam masala
- 5ml (1 tsp) red chilli powder
- 450g (1lb) fresh spinach leaves, washed
- 1 green chilli, washed and finely chopped
- salt to taste
- Boil the potatoes in a large pot of salted water for 10 minutes or until tender. Drain the potatoes and leave it steam dry.
- Heat the oil in a large frying pan and fry the cumin and mustard seeds for 2 minutes or until their aromas are released.
- Add the onion and continue frying on a medium heat with the spices until it softens and turns golden in colour.
- Add the garlic and ginger and give it a stir.
- Tip in the potatoes and turn up the heat.
- Add the ground cumin, coriander, turmeric, garam masala and chilli powder and stir well.
- Add the spinach and green chilli and stir again.
- Ensure the spinach is wilted, which would take about 5 minutes, and season to taste.
- Serve the sag aloo as a side dish as part of an Indian meal.
- You can use baby potatoes instead of large potatoes.
- For best results, use a starchy variety of potato, such as Maris Piper or Russet. This will enable the potatoes to keep their shape, while being fried.
- Category: Side Dish
- Method: Pan Fry
- Cuisine: Indian
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