Sag aloo in a serving dish

Sag aloo

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(82 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
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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.

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Comments, questions and tips

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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.
annievic
30th Jun, 2012
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
12th Jun, 2012
2.05
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
louloune
30th Apr, 2012
4.05
Very yummy, enjoyed the flavour...
ljl144
5th Apr, 2012
5.05
Fabulous! Very tasty but simple, a new addition to my regular meals :-)
ingridbraad
27th Mar, 2012
5.05
What a wonderful mix of tastes! We don't like to eat hot, so I left out the chilli. Added the chickpeas to make it a complete meal. Delicious!

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