Saag Aloo

Saag Aloo

from kitchensanctuary.com
20 min
4 servings

A beautiful Indian side dish made with spinach, potatoes and spices. I like to add a little stock to mine to made it a little bit saucy too.

Ingredients

  • 600 g (1.3 lbs) potatoes (peeled and chopped into bite size pieces (waxy or floury potatoes are fine – I use Rooster potatoes))
  • 3 tbsp ghee or sunflower oil
  • 2 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 large red onion (peeled and diced)
  • 2 cloves garlic (minced)
  • 1 red chilli
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1/8 tsp ground fenugreek
  • 1 tbsp tomato puree
  • 1/4 tsp salt
  • 120 ml (1/2 cup) chicken stock
  • 150 g (4 packed cups) baby spinach
  • Fresh coriander

Directions

  1. 1

    Place the potatoes in a pan and cover with cold water. Bring to the boil, then simmer for 8-10 minutes until tender.

  2. 2

    Once cooked, drain the potatoes.

  3. 3

    Meanwhile heat the ghee or oil in a large frying pan over a medium-high heat, until hot.

  4. 4

    Add the cumin seeds and mustard seeds and cook for 1 minute until the seeds start to pop.

  5. 5

    Turn the heat down to medium, add in the onion and cook for 5 minutes, stirring occasionally, until the onions soften.

  6. 6

    Add in the garlic and chilli and cook for a further minute.

  7. 7

    Add in the turmeric, garam masala, fenugreek, tomato puree and cook for a minute, stirring together to coat the onions.

  8. 8

    Then add in the potato and salt. Stir again to coat the potatoes.

  9. 9

    Add the stock and spinach, stir and heat for a minute until the spinach wilts.

  10. 10

    Serve topped with fresh coriander.