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Sag aloo in a serving dish

Saag aloo

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 as a side dish

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

  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal201
fat7g
saturates1g
carbs27g
sugars6g
fibre5g
protein7g
low insalt1.1g
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Ingredients

  • 2 tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, sliced
  • 1 tbsp chopped ginger
  • 500g potato, 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

Method

  • STEP 1

    Heat 2 tbsp sunflower oil in a large pan, add 1 finely chopped onion, 2 sliced garlic cloves and 1 tbsp chopped ginger, and fry for about 3 mins.

  • STEP 2

    Stir in 500g potatoes, cut into 2cm chunks, 1 halved, deseeded and finely sliced red chilli, ½ tsp black mustard seeds, ½ tsp cumin seeds, ½ tsp turmeric and ½ tsp salt and continue cooking and stirring for 5 mins more.

  • STEP 3

    Add a splash of water, cover, and cook for 8-10 mins.

  • STEP 4

    Check the potatoes are ready by spearing with the point of a knife, and if they are, add 250g spinach leaves and let it wilt into the pan. Take off the heat and serve.

RECIPE TIPS
CHICKPEAS
Add a can of chickpeas to this recipe and you have a veggie meal for two.

Goes well with

Recipe from Good Food magazine, April 2012

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A star rating of 4.3 out of 5.122 ratings
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