Saag Aloo
Ingredients
- 600 g potatoes)
1.3 lbs
- 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 chicken stock
1/2 cup
- 150 g baby spinach
4 packed cups
- Fresh coriander
Directions
- 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
Once cooked, drain the potatoes.
- 3
Meanwhile heat the ghee or oil in a large frying pan over a medium-high heat, until hot.
- 4
Add the cumin seeds and mustard seeds and cook for 1 minute until the seeds start to pop.
- 5
Turn the heat down to medium, add in the onion and cook for 5 minutes, stirring occasionally, until the onions soften.
- 6
Add in the garlic and chilli and cook for a further minute.
- 7
Add in the turmeric, garam masala, fenugreek, tomato puree and cook for a minute, stirring together to coat the onions.
- 8
Then add in the potato and salt. Stir again to coat the potatoes.
- 9
Add the stock and spinach, stir and heat for a minute until the spinach wilts.
- 10
Serve topped with fresh coriander.
Saag Aloo
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About this Recipe
Craving a comforting and aromatic Indian side dish that comes together effortlessly? This beautiful Saag Aloo recipe delivers authentic flavors right to your home kitchen, perfect for elevating any meal.
Why This Saag Aloo Recipe Works
What sets this Saag Aloo apart is its delightful sauciness, achieved by incorporating a touch of chicken stock into the pan. This technique ensures that every bite of tender potato and vibrant spinach is coated in a rich, spiced sauce, preventing dryness often found in other versions. The careful balance of spices creates a deeply fragrant and satisfying dish.
What to Expect
Prepare for a truly flavorful experience with this Saag Aloo. You'll find bite-sized pieces of potato that are perfectly cooked through, enveloped in a luscious, spiced sauce infused with cumin, mustard, turmeric, and the warm notes of garam masala and ground fenugreek. The baby spinach wilts down to a silken texture, adding a fresh, earthy counterpoint to the robust spices and hearty potatoes. It’s a comforting, aromatic side that truly hits all the right notes.
Customization & Variations
This Saag Aloo recipe is wonderfully adaptable to your pantry and preferences. While ghee offers a traditional richness, feel free to swap it for sunflower oil for a lighter touch or to make the dish dairy-free. You can use either waxy or floury potatoes; I find Rooster potatoes work beautifully for their texture. Adjust the amount of red chili to your preferred heat level, or omit it for a milder flavor. For a vegetarian version, simply substitute the chicken stock with an equal amount of good quality vegetable stock.
Serving & Context
This versatile Saag Aloo makes an excellent accompaniment to a variety of Indian main courses, such as curries or tandoori dishes. It also shines as a standalone vegetarian lunch or part of a vibrant plant-based feast. Garnish generously with fresh coriander before serving for a burst of freshness.