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Member recipe

Sag aloo

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(6 ratings)

Member recipe by


Serves 4

perfect accompaniment to a curry, or served by itself with bread

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  • 1 large onion, chopped
  • 2 large potatoes, cubed
  • 400 g spinach
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon garlic clove, coarsley chopped
  • 1/4 teaspoon cumin seed
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • olive oil
  • butter
  • salt


    1. Fry the cumin seeds in a heavy bottomed pan in a bit of oil and butter until just starting to brown.
    2. Add the onion and fry until it too starts to brown.
    3. Add the potato, garlic, turmeric, ginger and garam masala and fry until the potato starts to soften.
    4. Unless you are using a non-stick pan, you may need to add water and cover to keep the potato from sticking and to help it cook. The first time I did this 1/2 cup at a time and it took about 20-30 minutes but I now prefer to parboil the potatoes, which means you add less water and it only takes about 10 minutes to finish off from this point.
    5. Add the spinach or chard and cook until it collapses over the potato and season to taste.

Comments, questions and tips

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21st Jan, 2017
Not keen. Too bland for me. Very little spices used
9th Dec, 2015
very nice blend of spice. parboiled the potatoes. great advice.
6th Jul, 2014
Really easy to do, but maybe add the spinach a bit earlier/add more tumeric etc. when you do as there was very little flavour left for it to absorb
2nd Apr, 2012
Made this recipe for the first time tonight. It was easy to make and delicious to taste. The only thing I changed was the cumin seeds. I didn't have any so instead I used ground cumin and added some coconut milk at the end.
19th Feb, 2012
Great and simpler than many recipes. Tastes perfect. I definitely agree with par-boiling the pots first, it makes it even simpler!! Good one!
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