Sag Aloo

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Who has been to an Indian and not ordered Sag Aloo…?  It is one of my favourites and a regular on our weekly menu.  Very simple to prepare with either fresh spinach or frozen – don’t use chopped frozen spinach as that turns into a puree and the result is very sludgy!  If the fresh spinach leaves are large, just chop them roughly.

3-4 regular portions – I would usually do a dal to go with it and serve with rice although sag aloo is delicious with chapatti or nan too.

Ingredients

4 medium sized waxy potatoes, about 500 grams, peeled and diced (about 8 pieces each potato)
250 grams fresh leaf spinach or equivalent frozen spinach
1 medium onion, sliced
3 tablespoons oil
3 large cloves garlic, finely chopped
1½ inch piece ginger, finely chopped
2 teaspoon curry powder
½ teaspoon turmeric
1 teaspoon dried fenugreek leaves (Kasuri methi – this is available from all Asian stores and is very cheap – you can buy it online here)
1 good tablespoon tomato puree
Salt to taste

Method

  • Fry the onion in oil until golden (don’t use a small saucepan as that squashes up the potatoes)
  • Take off heat and add all the spices, fenugreek leaves, garlic, ginger, tomato puree and salt with a little water.  On medium heat, fry for about 7-8 minutes adding small splashes of water to keep it from sticking to the pan
  • Now add the spinach, cover and let it wilt (if frozen, until it has defrosted thoroughly)

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  • Add the potatoes and about 100ml water

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  • Cover and cook on low for about 20 minutes – stir occasionally to keep it from sticking

2 thoughts on “Sag Aloo

  1. Since finding this recipe a few weeks ago, I have made it twice, and absolutely love it. I am making it again today!

    It makes the apartment smell divine!

    1. Hi Jodi, I am so pleased you like this recipe – it’s one of our favourites too and we do it once a week, regular as clockwork! You could also have a go at Sag Tofu I did a while ago in the Recipes/Curries,Mains & Stews tab, more or less the same recipe (and as you are now an expert you can do it blindfolded!) served with peas and sweetcorn rice or mushroom rice (in the Rice tab)…divine and makes a change.

      Let me know how you get on with the cake…it seems to be doing well with those who have tried.

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