This delicious and flavoursome saag aloo recipe is a classic Indian dish that is so simple to make and is the perfect side dish to accompany a bowl full of spicy curry and a large slice of freshly made Naan bread. Seasoned with black mustard seeds, grated ginger and turmeric, this dish will have your taste buds dancing all over the place. Just as good as you would get in an Indian restaurant, this saag aloo recipe will satisfy your cravings for a bit of eastern indulgence without having to even leave the house. And if you’re trying to cut down on your spending make up this saag aloo recipe with a curry, naan and some rice on a Friday or Saturday night for a homemade Indian takeaway curry night. Plus the addition of spinach means you’re getting in at least bit of your daily vegetable requirements. And the potatoes make it a warming, comforting dish perfect for winter. Double your portions and make a large batch of this delicious recipe as a vegetarian curry for 4 or more and serve with pilau rice. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat thoroughly before serving.
- 2tbsps ghee or vegetable oil
- 1 onion, peeled and sliced
- 1 clove garlic
- 1 red chilli, deseeded and sliced
- 1tbsp freshly grated ginger
- 1 level teaspoon black mustard seeds
- 1 level teaspoon cumin seeds
- 1 level teaspoon turmeric
- 500g potatoes, scrubbed and cut into chunks
- 200-250g bag spinach leaves, washed
Heat the ghee, or oil, in a pan and add the onion and cook for 4-5 minutes over a medium heat, until it starts to soften. Add the garlic, chilli, ginger and spices and cook for 1 minute.
Add the potato to the pan and cook for 10-15 minutes, stirring occasionally.
Add the spinach and stir until it wilts into the mixture. Season the saag aloo with salt and serve.
If you don't have all the different spices, use a tablespoon of a medium curry paste instead