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Member recipe

Sag aloo

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(2 ratings)

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Serves 4

perfect accompaniment to a curry, or served by itself with bread

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  • 1 large onion, chopped
  • 2 large potatoes, cubed
  • 400 g spinach
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon garlic clove, coarsley chopped
  • 1/4 teaspoon cumin seed
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • olive oil
  • butter
  • salt


    1. Fry the cumin seeds in a heavy bottomed pan in a bit of oil and butter until just starting to brown.
    2. Add the onion and fry until it too starts to brown.
    3. Add the potato, garlic, turmeric, ginger and garam masala and fry until the potato starts to soften.
    4. Unless you are using a non-stick pan, you may need to add water and cover to keep the potato from sticking and to help it cook. The first time I did this 1/2 cup at a time and it took about 20-30 minutes but I now prefer to parboil the potatoes, which means you add less water and it only takes about 10 minutes to finish off from this point.
    5. Add the spinach or chard and cook until it collapses over the potato and season to taste.

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IlaK's picture

Really easy to do, but maybe add the spinach a bit earlier/add more tumeric etc. when you do as there was very little flavour left for it to absorb

marion97's picture
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Made this recipe for the first time tonight. It was easy to make and delicious to taste. The only thing I changed was the cumin seeds. I didn't have any so instead I used ground cumin and added some coconut milk at the end.

niglov's picture
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Great and simpler than many recipes. Tastes perfect. I definitely agree with par-boiling the pots first, it makes it even simpler!!

Good one!