Simple saag aloo
Prep
10 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is my go to weeknight dinner when I want something wholesome and satisfying that doesn't demand hours in the kitchen. Saag aloo comes together in just thirty minutes, making it perfect for busy evenings, and it's genuinely affordable to put together. The spinach in this dish is packed with iron and nutrients that keep me feeling energized, while the potatoes make it hearty enough to feel like a proper meal. What I love most is how simple it is to prepare even if you've never made Indian food before. Just let the spices do their magic with some onions and ginger, then toss in the potatoes and spinach. Serve it with warm flatbreads and a dollop of yogurt, and you've got dinner sorted.
Ella x
Ingredients
- 750 gramsessential large potato(Essential Large Potatoes, peeled and cut into bitesized chunks)
- 1 tbspsunflower oil
- 1onion(chopped)
- 450 gramsessential spinach(washed)
- 1red chilli(deseeded and chopped)
- 1 tspblack mustard seeds
- 1 tspcumin seeds
- 1 tbspginger & turmeric paste(Ginger & Turmeric Paste)
- 1essential lemons(Essential Lemon, juice of ½, rest cut into wedges)
- 1natural yogurt(or mango chutney, to serve (optional))
- 1flatbreads(Flatbread or rice, to serve (optional))
Detail level
Instructions
- 1
Cook the potatoes in boiling, salted water for 10-15 minutes or until just cooked through, then drain.
- 2
Meanwhile, heat the sunflower oil in a large saucepan and cook the onion for 10 minutes, until softened and golden. Roughly chop the spinach in batches, transferring it to a colander as you go, then rinse well.
- 3
Add the chilli and spice seeds to the onion and cook for 1 minute. Stir in the turmeric paste and cooked potatoes, turning until the potatoes are coated.
- 4
Add the spinach, then cover and cook gently for 4-5 minutes until wilted (if any water remains, uncover and cook for 1-2 minutes more until evaporated). Season with salt and the lemon juice, then serve with the lemon wedges, yogurt or mango chutney and flatbread or rice, if liked.
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