Recipe
Classic Saag Aloo
A warmly spiced Indian potato and spinach curry with cumin, ginger, garlic and garam masala. This easy vegetarian dish works as a side or a satisfying meat-free main with naan or rice.
Ingredients
Method
15 mins prep20 mins cook35 mins total
Boil the potatoes until just tender, then drain and set aside.
Heat the oil in a pan on the hob over medium heat. Add the cumin seeds; once they sizzle, add the onion, garlic, ginger and green chilli. Cook until the onion is golden.
Stir in the turmeric and garam masala and cook for 1 minute.
Add the potatoes, season with salt, and cook for 5 minutes, turning to coat in the spices.
Add the spinach and cook until wilted and combined, about 5 minutes.
Finish with fresh coriander and serve alongside naan or rice.
Notes
Keep the potatoes just tender before they meet the spice mixture; they will finish cooking in the pan without breaking apart.
About this recipe
Saag aloo combines tender potatoes with silky spinach and a fragrant base of onion, garlic, ginger and green chilli. Cumin, turmeric and garam masala give the dish its warm, savoury depth without making it heavy.
Serve it alongside naan or rice, or let it stand alone as a generous vegetarian meal. Add the spinach at the end so it stays fresh and vibrant while the potatoes absorb the spice.
