Sag aloo

Prep: 10 mins Cook: 15 mins

Easy

Serves 4 as a side dish
Nutritious spinach makes the base for this traditional, healthy Indian side dish, combined with potato and spices

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal201
  • fat7g
  • saturates1g
  • carbs27g
  • sugars6g
  • fibre5g
  • protein7g
  • salt1.1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, sliced
  • 1 tbsp chopped ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 500g potato, cut into 2cm, ¾in chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 large red chilli, halved, deseeded and finely sliced
  • ½ tsp each black mustard seeds, cumin seeds, turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 250g spinach leaves
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

Method

  1. Heat the oil in a large pan, add the onion, garlic and ginger, and fry for about 3 mins. Stir in the potatoes, chilli, spices and half a tsp salt and continue cooking and stirring for 5 mins more. Add a splash of water, cover, and cook for 8-10 mins.

  2. Check the potatoes are ready by spearing with the point of a knife, and if they are, add the spinach and let it wilt into the pan. Take off the heat and serve.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (28)

The NWB's picture

Personally I fin ghee improves this. Several people have also mentioned that 'something is missing' - a lot of recipes for Sag Aloo use ½ teaspoon of lemon juice + the spices mentioned are as per this recipe, but 1 level tsp, not the ½ tsp listed.

bassbarbie's picture
5

Very easy, tasty recipe. I added chickpeas and found it had a good kick with the chilli.
I chopped the potatoes (Maris Piper) a bit smaller than 2cm so perhaps they absorbed more flavour than some people have noted?
Served to guests who included a vegan and a gluten free, with yoghurt and naan (for those that could eat them) - they loved it.

scotlandrachel's picture

This was lovely. I followed the recipe exactly and added a tin of chickpeas before I put the lid on to cook the potatoes. Will definitely make again.

ellendenise91's picture
3.75

Me and my partner both liked this, I added some coriander and it tasted like one you'd get in an Indian restaurant.
For anyone complaining the dish is bland, I would try coriander as it really does lift it.
If I was feeling decedent I would also add ghee (possibly just replacing the sunflower oil or adding it as a seasoning last) to give it a proper authentic flavour.

EveOn's picture
3.75

Really nice recipe for a side dish to pair with a spicy main dish. It is a great way to use up those extra potatoes or wilting spinach.

kovatrade@gmail.com's picture
0

Going to have to agree with faith5234 who writes below that the flavour is quite disappointing and difficult to understand the high ratings. I made this, using extra spice (and I have high-quality spices as well) and there was so little flavour once the spinach had been added. The potatoes and starchy paste developing from the "dash" of water was flavourful, however, but as stated, the flavour was not strong enough once combined with the spinach. I will using more spices, maybe high heat with the spices in a separate pan with some butter first, and also pre-boiling the potatoes 5 minutes, since they also did not cook as fast as stated here.

gymnophoria's picture

Note this is a side dish meant to be eaten with a spicier main course, it's not meant to be particularly hot by itself.

sophiia_xoox's picture
5

Beautiful dish and it was so simple to cook!!

rosievimes's picture
3.75

Gave this a try yesterday evening and it went down very well. Full of flavour; the chilli adds a real kick and compliments the other spices well. Would probably add slightly less spinach next time, but otherwise I wouldn't change it.

whateverheather's picture

Made this tonight. My husband and 15 month old son loved it. Agree with the comments about frying the spices first. Also I added vine cherry tomatoes and it was yummy.

JosephDevon's picture

Great recipe but one amendment to the cooking order which applies to most Indian cooking. You should nearly always fry the spices on a high heat first, this brings out the flavour and avoids a bitter after taste - otherwise lovely dish.

eileen1110's picture
5

I love this recipe. And always add chick peas. Today I added cauliflower too. I also add extra turmeric and some red pepper flakes as well as a bit of curry powder. It is a great success with both my vegan and non vegan friends

faith5234's picture
3

This was average. Easy to cook, not much effort required, but very little flavour in the actual potatoes, all the flavour is in the onion and spice mixture which doesn't coat the potatoes enough. My family and I love sag aloo and this is very disappointing, I'm amazed that so many people gave it 4 or 5 stars.

jimmckenna's picture
4

Just made this; very tasty, proper lip tingling curry. I found that
crushing the potatoes and mashing them through the spice mix
improves the texture, generally and really combines the dish which
I think is what it needs, as per the previous comments re; "something missing" by Sam
Bloomin' tasty!!

gingerrogers's picture
5

Wow! Considering this recipe uses such simple ingredients it was a great success. Even my children thoroughly enjoyed this side dish and it will definitely be added to the family favourites.

sodaboda's picture
4

Really really tasty! left chilli out as my kids aren't fans but everyone enjoyed it regardless. definately one to make again and again.

frinster's picture
5

I made too much of this recipe, so I wrapped the remainder in filo pastry and put them in the oven for 15 minutes. They were a tasty snack! Delicious.

hlnharrison's picture
5

Loved it. Very easy, very tasty.

beverley37's picture
5

Followed the recipe as shown and was very pleased. We had it as a side dish to chicken tikka masala, which worked very well. Looking forward to doing it again.

dom1973's picture
5

Really enjoyed this. Added Chick peas and also cracked a couple off eggs on top at end went surprisingly well a bit like an Indian hash.

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Southseagreen's picture

I used new pots instead and it worked really well. They held their texture and went a lovely colour.