Sag Aloo (Potatoes & Spinach)

This is a pretty straghtforward recipe, that should take no more than 30 minutes from beginning to end (including boiling the potatoes). Lovely as a side dish or even as the main, with some rice.

For a little variety, you can use sweet potatoes (if you do, reduce the potato boiling and stir fry time by a couple of minutes).

  • 3 large potatoes, peeled and cut into 1 inch cubes
  • 4 tbsp oil
  • 200g Spinach
  • 1 onion, sliced (best done long and thin)
  • 12 garlkic clove, crushed
  • 1 tsp Garam Masala
  • Sprinkle of dried chillies
  • 2 tsp water

Boil the potatoes for about 7 minutes. Aim to have them soft but not crumbly. Drain them and put them in a bowl. Add some seasoning (salt and pepper) to give some extra flavour to the potatoes.

Heat the oil in a wok, add the onions and stir fry until they’re golden brown.

Add the garlic, potatoes and stir fry for 2 minutes – until the potatoes have absorbed all the oil.

Stir in the spinach, garam masala & dried chillies. Stir fry gently (you don’t want the potatoes to crumbles) for a couple of minutes.

Add the water and stir fry for another 5 minutes. Keep it gentle. The spinach and potatoes should now be quite tender.

Serve straight away.

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