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Brian Sunter

Saag Aloo

Indian spinach and potato curry, served with Rogan josh and Indian bread or rice.

43 min 5 servings
main indian vegetarian curry spinach potatoes
Scale
Units

Ingredients

  • 275 ml water
  • 550 g frozen leaf spinach
  • 220 g onions
  • 5 tbsp vegetable oil
  • 1 pinch ground asafoetida
  • 2 tsp black mustard seeds
  • 2 garlic cloves
  • 500 g waxy potatoes
  • 0.25-0.5 tsp cayenne pepper
  • — spinach
  • 1 tsp salt
  • 2 tbsp water

Equipment

  • saucepan
  • colander

Instructions

Cook the Spinach

1

Bring the 275 ml water to the boil in a saucepan . Put in the 550 g frozen leaf spinach , cover and cook until just done. Drain in a colander and rinse under cold running water. Press out most of the liquid in the leaves and then chop them coarsely.

Prepare the Aromatics

2

Cut the 110 g onions in half lengthways, then across into very fine slices.

Fry and Simmer

3

Heat the 5 tbsp vegetable oil in a heavy saucepan over a medium flame. When hot, put in the 1 pinch ground asafoetida and then, a second later, the 2 tsp black mustard seeds . As soon as the mustard seeds begin to pop, put in the 110 g onions and 2 garlic cloves , peeled and finely chopped. Stir and fry for 2 minutes .

4

Put in the 500 g waxy potatoes , peeled and cut roughly into 2-2.5cm cubes, and 0.25-0.5 tsp cayenne pepper . Stir and fry for 1 minute .

5

Now put in the spinach , 1 tsp salt and 2 tbsp water . Bring to the boil. Cover tightly, reduce the heat to very low and cook gently for 40 minutes or until the potatoes are tender. Stir a few times during the cooking period and make sure that there is always a little liquid in the pot.

View Cooklang Source
recipe.cook 
---
title: Saag Aloo
description: "Indian spinach and potato curry, served with Rogan josh and Indian bread or rice."
servings: 5
time: 60 minutes
tags: [indian, vegetarian, curry, spinach, potatoes, main]
cuisine: Indian
difficulty: easy
---

== Cook the Spinach ==

Bring the @water{275%ml} to the boil in a #saucepan{}. Put in the @frozen leaf spinach{550%g}, cover and cook until just done. Drain in a #colander{} and rinse under cold running water. Press out most of the liquid in the leaves and then chop them coarsely.

== Prepare the Aromatics ==

Cut the @onions{110%g} in half lengthways, then across into very fine slices.

== Fry and Simmer ==

Heat the @vegetable oil{5%tbsp} in a heavy #saucepan{} over a medium flame. When hot, put in the @ground asafoetida{1%pinch} and then, a second later, the @black mustard seeds{2%tsp}. As soon as the mustard seeds begin to pop, put in the @onions{110%g} and @garlic cloves{2}, peeled and finely chopped. Stir and fry for ~{2%minutes}.

> Asafoetida is optional but adds authentic flavor.

Put in the @waxy potatoes{500%g}, peeled and cut roughly into 2-2.5cm cubes, and @cayenne pepper{0.25-0.5%tsp}. Stir and fry for ~{1%minute}.

> Waxy potatoes hold their shape better than floury varieties.

Now put in the @spinach{}, @salt{1%tsp} and @water{2%tbsp}. Bring to the boil. Cover tightly, reduce the heat to very low and cook gently for ~{40%minutes} or until the potatoes are tender. Stir a few times during the cooking period and make sure that there is always a little liquid in the pot.