Sag Aloo (potato & spinach curry)



Sag Aloo recipe


I use mustard greens, radish leaves or pak choi from my garden for this dish but any kind of nice greens will work!
Potatoes, peeled and parboiled for 4-5 minutes, I add a little salt and turmeric to the cooking water - enough for 4
Spinach or greens, washed and chopped - enough for 4, plus a little more, because it's never quite enough!
1 Onion finely sliced
4 cloves garlic finely sliced
1-3 green chilli finely sliced (depending on how much you like chilli)
1 tablespoon light veg oil
1 teaspoon black mustard seeds + 1tsp whole cumin seed ("jeera") + 1 tsp fenugreek seeds ("methi") OR 3 tsp "panch puran" (5 different whole seed mix)
1/2 tsp turmeric
salt to taste
2 tbsp water (if needed)
  • Heat the oil till pretty hot, put in the whole seed spices, they should pop and fizz and splutter everywhere - this is a good thing 
  • Add the chillies, onion and garlic - fry and stir until cooked and the colour is good but not burned.
  • Chuck in the greens, keep stirring until wilted, add turmeric (haldi) and a little salt, the the potatoes. Tightly lid and turn heat right down, almost off. 
  • Shake and stir the pan pretty often until the spuds are steamed through and cooked - add a little water if necessary but the dish should be pretty dry and cook in its own juice and steam - about 8-10 minutes
  • This is tasty served with Dal and Roti (flat breads)

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