Description
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!
Ingredients
Units
Scale
- 700g baby potatoes, halved or quartered depending on size
- 300g fresh spinach or equivalent frozen
- 45ml vegetable oil
- 5ml cumin seeds
- 2.5ml mustard seeds
- 1 medium onion, finely chopped (approximately 150g)
- 2 cloves of garlic, minced
- 2.5cm piece of ginger, grated
- 1 green chili, finely chopped (optional)
- 2.5ml turmeric powder, plus a pinch for the potatoes
- 5ml coriander powder
- 5ml garam masala
- 20 cherry tomatoes, halved
- salt to taste
- water as needed for cooking
- fresh coriander, chopped for garnish (optional)
Instructions
- Cook Potatoes: Place the halved or quartered baby potatoes in a pot, cover with water, and add a pinch of turmeric powder. Bring to a boil and cook until just tender, about 15-20 minutes. Drain and set aside.
- Prepare Spinach: Blanch the fresh spinach in boiling water for 2 minutes, then immediately plunge it into ice water. Drain well and chop finely. For frozen spinach, thaw, drain, and chop.
- Sauté Whole Spices: Heat oil in a skillet over medium heat. Add the cumin and mustard seeds and wait until they begin to pop.
- Create Curry Base: Add the onion and cook until translucent. Stir in the minced garlic, grated ginger, and chopped green chili (if using), cooking for another 2 minutes.
- Spice It Up: Sprinkle in the turmeric, coriander powder, and garam masala. Cook for a minute until fragrant.
- Combine Tomatoes: Add the halved tomatoes and cook until soft and the oil separates from the mixture.
- Mix Potatoes and Spinach: Add the cooked potatoes and chopped spinach to the skillet. Stir well to combine, adding a splash of water if the mixture is too thick.
- Bubble Gently: Let everything simmer on low heat for about 10 minutes, allowing the flavors to meld.
- Season to Taste: Salt to taste, adjusting any other seasonings as desired.
- Finish and Serve: Garnish with chopped cilantro. Serve hot with naan or rice.
Notes
- Ensure the potatoes are not overcooked to maintain their shape and texture.
- Shocking the spinach in ice water retains its vibrant color and stops cooking to prevent it from becoming too wilted.
- Adjust the green chili according to your heat preference.
- This recipe makes about 4 servings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Pan fry
- Cuisine: Indian
Keywords: saag aloo, saag aloo recipe, spinach and potato curry, potato spinach curry recipe, sag aloo, indian spinach recipe, indian potato recipe, indian side dish, british indian restaurant recipe