Sag aloo
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
When to have this side dish?
I love this alongside any curry, whether it’s a homemade spread or a cosy Friday‑night takeaway; it’s one of those sides that just belongs on the table.
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