Sag aloo in a serving dish

Sag aloo

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

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 cloves, 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 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.

  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. 

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

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
jimmckenna
10th Apr, 2013
4.05
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
8th Apr, 2013
5.05
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
29th Mar, 2013
4.05
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
15th Mar, 2013
5.05
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
2nd Feb, 2013
5.05
Loved it. Very easy, very tasty.
beverley37
23rd Nov, 2012
5.05
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
8th Aug, 2012
5.05
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
8th Aug, 2012
5.05
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
7th Aug, 2012
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
10th Jul, 2012
5.05
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.

Pages

Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?