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Saag Aloo
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Try my take of a curry house classic - saag aloo - made with British new potatoes!

Course: Side Dish
Cuisine: Indian
Keyword: butter, chilli, coriander, cumin seeds, garam masala, garlic, mustard seeds, new potatoes, onion, spinach, tomato
Servings: 4 people
Author: Emma Walton
  • 8 new potatoes
  • 1 tbsp butter
  • 1/2 onion diced
  • 2 cloves garlic minced
  • 1 chilli sliced
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander ground
  • 1/2 tsp mustard seeds
  • 1 pinch salt
  • 250 grams spinach
  • 1/4 tsp garam masala
  • 1 tomato
  1. Par-boil the potatoes in boiling water (cook them for half the time you normally would)
  2. Melt thef butter in a frying pan (you can add a little oil to stop it burning) 

  3. Gently fry the onion, spices, and the garlic cloves, for roughly 5 mins.

  4. Once the onion has softened add the chilli.
  5. Check the potatoes have begun to soften drain them, and slice so they are about 1cm thick. 

  6. Put them into the spice and onion mix to fry for 10mins along with half of your spinach.

  7. When the potatoes have taken on the flavour of the spices add the rest of the spinach and the tomato (chopped) and allow to cook for no longer than 5 mins.
  8. It is now ready to serve!