Sag Aloo




196 per portion


1 tsp ground turmeric salt  

500g (1lb 2oz) potatoes, cut into  2cm (¾in) chunks 

1 tbsp vegetable oil

1 onion, finely sliced

 1 tsp cumin seeds

1 tsp brown mustard seeds

 2 tsp ground coriander

 3cm (1¼in) piece fresh root ginger, chopped 

2 garlic cloves, chopped

1 red chilli, sliced 400g

 (14oz) spinach leaves

2 spring onions, finely chopped

Plain yoghourt, to serve

How To

Bring a pan of water to the boil. Add  the turmeric and a pinch of salt. Add the potatoes and simmer for about 3–5 minutes or until they are almost cooked but not breaking up. Drain well.

Heat the oil in a sauté pan with a lid. Add the onion and fry gently on a low heat for 5 minutes until soft.

Add the cumin seeds, brown mustard seeds and ground coriander. Fry for 30 seconds, then add the cooked potatoes, ginger and garlic. Turn the potatoes over in the spices and fry for a couple of minutes.

Add the chilli to the pan and let that fry for a minute before adding in the spinach. Cover the pan with a lid as this will help to wilt it. 

Once the spinach has wilted, give everything a good but gentle mix, and season with salt.

Top with the spring onions and, if it is the only dish you are eating, serve it with a good dollop of yoghourt .

Scroll to Top