Recipe

Saag aloo (spinach and potato curry)

This warming saag aloo curry recipe may be the ultimate vegetarian meal. Homemade spice paste is combined with potatoes, spinach and chilli to create a comforting, nutritious 35-minute dinner

By Sophie Gray
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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This recipe first appeared in Food magazine.
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Ingredients

  • 3 tablespoon oil
  • 4 potatoes, cooked, cut into bite-sized pieces
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon dried chilli flakes
  • 1 teaspoon fresh ginger, grated
  • 400 gram canned chopped tomatoes
  • 350 gram fresh spinach, washed, trimmed, roughly choppped
  • salt
  • yoghurt and coriander leaves, to serve (optional)
Spice paste
  • 1/2 tablespoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 2 clove crushed garlic
  • 1 teaspoon sugar
  • juice from 1 lemon
  • 2 tablespoon water

Method

  • 1
    Heat 2 tablespoons of the oil in a large frying pan and fry the potatoes until lightly golden, remove with a slotted spoon and set aside.
  • 2
    Make the spice paste (see below).
  • 3
    Heat remaining oil in the pan and add the mustard and cumin seeds. When they begin to sputter and pop, add the chilli flakes and ginger. Cook for 1 minute then add the spice paste and continue to stir for 2-3 minutes, until most of the water has evaporated.
  • 4
    Add the tinned tomatoes and simmer for another 1-2 minutes until the sauce has thickened.
  • 5
    Stir in the spinach a few handfuls at a time, then add the potatoes. Cover and simmer for about 10 minutes, stirring occasionally.
  • 6
    Season with salt, remove the lid and simmer until liquid has evaporated. Serve with yoghurt and coriander leaves, if desired.
  • 7
    Spice paste: In a small bowl, whisk together the ground coriander, garam masala, turmeric, cumin, garlic, sugar, lemon juice and water.

Notes

  • Use 300g defrosted frozen spinach when fresh is unavailable. Saag Aloo is a dry curry, but you can make it more saucy with an extra tin of tomatoes. PER SERVE Energy 243kcal, 1020kj • Protein 6.7g • Total Fat 11g • Saturated Fat 0.8g • Carbohydrate 24.7g • Fibre 7.8g • Sodium 171mg