Sag aloo
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Saag aloo is a classic Indian‑style side dish made with soft potatoes, vibrant spinach, and aromatic spices, and it’s one of my favourite Indian sides to make at home. It proves just how delicious simple ingredients can be: tender potatoes simmered with gently spiced spinach create a cosy, flavour‑packed dish that works beautifully with almost any curry night spread.
Wholesome, nourishing, and full of comforting warmth, it’s also a brilliant way to let fresh greens really shine.
Serving Suggestions for Saag Aloo
- Samosas — potato or vegetable samosas make a great textural contrast.
- Chicken Curry — tikka masala, butter chicken, or a simple tomato‑onion curry; saag aloo adds earthy balance.
- Lamb Curry — rich, slow‑cooked lamb works beautifully with the spinach and spice.
- Dal (Tarka, Chana, or Red Lentil) — a perfect vegetarian pairing; creamy dal + saag aloo is classic comfort.
- Rice — basmati, pilau, or coconut rice to soak up the flavours.
- Naan or Chapati — ideal for scooping; garlic naan works especially well.
- Raita — cucumber or mint raita adds cooling freshness.
- Onion Bhajis or Pakoras — crispy, spiced sides that complement the soft potatoes.
- Grilled Chicken or Fish — simple lemon‑garlic marinades pair surprisingly well with saag aloo.
- Chutneys — mango, mint, or tomato chutney for sweetness and brightness.
- Roasted Cauliflower or Aubergine — earthy vegetables that echo the saag’s warmth.
Sag aloo
Ingredients
- 200 g spinach
- 2 tbsp vegetable oil
- pinch of asafoetida
- 1 tsp mustard seeds
- 1 tsp nigella seeds
- 1 onion, peeled and finely sliced
- 3 garlic cloves, crushed
- 1 green finger chilli, sliced
- 600 g potatoes, peeled and diced
- 2 tomatoes, diced
- 1 tsp sea salt
- ½ tsp cayenne pepper
Instructions
- Bring a pan of salted water to a boil, add the spinach and blanch for a minute.
- Drain in a colander and run under cold water to stop the spinach cooking anymore. With the spinach still in the colander, using a large spoon or potato masher to squeeze out any excess liquid. Lay the leaves on a chopping board and chop, then set aside.
- Heat the oil in a large frying pan. Add the asafoetida, mustard and nigella seeds, when the seeds begin to pop add the onion, garlic and chilli.
- After around 4 mins, tip in the diced potatoes, season with salt and cayenne pepper, fry for a couple of mins.
- Add 5-7 tablespoons of water, cover and gently cook over a very low heat for 20mins, until the potatoes are tender, stirring the pan every so often, ensuring the potatoes don't stick to the bottom of the pan.
- After 15mins, add the tomatoes, stir and cover.
- Add the blanched spinach, the the mixture a stir and cook for 1-2 mins until the spinach is heated through.
- Serve immediately