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.
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
Keywords: saag aloo, sag aloo recipe, how to make saag aloo, vegan saag aloo, authentic saag aloo recipe
More Indian Recipes
save the recipe to your pinterest board