Learn how to make this famous British Indian Restaurant dish, Saag Aloo.
Saag aloo, saag paneer, saag gosht, sarson ka saag, chana saag. Curry lovers would immediately think of how overwhelmingly green these dishes look, thanks to their high spinach content. Saag is the common denominator in all of them but actually it doesn’t mean spinach. In South East Asia “saag” is considered to be “green leaves”, so various ingredients can be used such as spinach, mustard greens, kale and finely chopped broccoli.
Aloo gobi, aloo gosht, dum aloo, saag aloo, aloo mutter, aloo paratha. What does “aloo” mean? Potatoes. So Saag Aloo means spinach and potatoes, a fantastic side dish that is super healthy, vegan and loaded with iron.
Last year I did a recipe photo shoot with Sabbir Karim, where we made Saag Aloo, Peshwari Naan and Chicken Pathia. His head chef demonstrated the saag aloo recipe for me. If you fancy modern Indian cuisine, visit Sabbir’s restaurant in London, called Namaaste Kitchen. You won’t regret it.
Cook More Indian Food At Home
- The Curry Secret: How to Cook Real Indian Restaurant Meals at Home
- The New Curry Secret
- How To Make British Indian Restaurant (BIR) Style Meals
- Rick Stein’s India
It’s always a good idea to get your ingredients ready before cooking. If you would like to speed up the cooking process, you can boil the new potatoes beforehand with a bit of turmeric to give them some yellow colouring.
Start off by frying the cumin seeds. Systematically, add the onion, garlic, ginger and spices and fry to release their aromas.
After that add the wilted spinach. Frozen spinach can also be used.
Add the cooked potatoes and after a few minutes chopped tomato. All done!
Much like sandwiches, naan can have different fillings. Peshwari, sometimes spelt Peshawari, has a dried fruit and coconut filling and once you taste it you’ll never go back to plain, old boring naan bread. The other most famous ones are Keema Naan, which is stuffed with meat and Kulcha Naan filled with a spicy, onion mixture. The sky’s the limit, really, so let your imagination run wild.
Indian food can be healthy too!
- 1 large onion, chopped
- 1 green chilli, halved
- 4 baby potatoes, halved
- 400g (1lb) spinach, washed and wilted
- 5ml (1 tsp) fresh ginger, grated
- 4 strips of ginger, julienned
- 4 garlic cloves, chopped
- 1.25ml (1/4 tsp) cumin seeds, roasted
- 5ml (1 tsp) turmeric powder
- 5ml (1 tsp) garam masala
- 30ml (2 tbsp) olive oil or sunflower oil
- salt to taste
- Heat the oil in a large pan, add the onion and fry until they start to brown.
- Add the potato, garlic, turmeric, ginger, garam masala and fry until the potato starts to soften.
- Add the rest of the spices – chilli, cumin and salt to taste ( about half a teaspoon) and continue cooking and stirring for 5-6 minutes. Add a dash of water, cover and cook for approximately 8-10 minutes.
- Check the potatoes are ready by piercing with a knife, if so add the spinach and stir.
- Take off the heat and serve.
- Garnish with 4 strips juliennes of ginger.
You can save time by pre cooking the potatoes first with some turmeric to give them their yellow colouring.
Courses Side Dish
Serving Size 307.9g
Amount Per Serving
% Daily Value
Total Fat 7.9 g
Saturated Fat 1 g
Sodium 80 mg
Total Carbohydrates 34.4 g
Dietary Fiber 7.1 g
Sugars 3 g
Protein 6.1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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