Sag aloo

Sag aloo

  • 1
  • 2
  • 3
  • 4
  • 5
(21 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
201
protein
7g
carbs
27g
fat
7g
saturates
1g
fibre
5g
sugar
6g
salt
1.1g

Ingredients

  • 2 tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, sliced
  • 1 tbsp chopped ginger
  • 500g potatoes, cut into 2cm, ¾in chunks
  • 1 large red chilli, halved, deseeded and finely sliced
  • ½ tsp each black mustard seeds, cumin seeds, turmeric
  • 250g spinach leaves

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, April 2012

Ads by Google

Comments, questions and tips

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

Comments

Show comments
sophiia_xoox's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Beautiful dish and it was so simple to cook!!

rosievimes's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

Loved it. Very easy, very tasty.

beverley37's picture
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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.

dom1973's picture
  • 1
  • 2
  • 3
  • 4
  • 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.

celiadt's picture

Brilliant recipe - very easy and cook. I added a can of chickpeas and used sweet potato instead of normal potato - worked really well.

Frantic Flapjack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was lovely and fresh tasting. I used baby new potatoes and frozen spinach which was just fine. Served with Fried Fish & Tomato Curry from this site.

annievic's picture

Just made this for tonight's dinner. Really good as it is, but will try with chick peas next time and maybe a chopped tomato just before serving, for freshness. The only thing i did differently was to wilt the spinach and squeeze out a bit of excess liquid (which can be bitter) before adding to the potato. A knob of butter stirred in at the end also adds to the flavour.

psamiad1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Disappointing. We love sag aloo and have it with a simple dahl for dinner sometimes. I was really looking forward to this recipe as it had rave reviews, however, I found something was missing but can't put my finger on it. My husband liked it but preferred the other recipe I use too.

louloune's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very yummy, enjoyed the flavour...

ljl144's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fabulous! Very tasty but simple, a new addition to my regular meals :-)

Pages

Questions

Tips