Tag Archives: sag aloo


Sag Aloo


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.


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


  • 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)

Sag Aloo(4)

  • Add the potatoes and about 100ml water

Sag Aloo(5)

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