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How To Make Saag Aloo

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How To Make Saag Aloo
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Saag Aloo is a popular, spicy side dish made from potato and spinach and comes from Northern India. It's easy to prepare and tastes delicious. We teamed up with Shahena Ali from the Maharaja restaurant in Benfleet, to show you how to make it. Enlarge Saag Aloo is a popular, spicy side dish made from potato and spinach and comes from Northern India. It's easy to prepare and tastes delicious. We teamed up with Shahena Ali from the Maharaja restaurant in Benfleet, to show you how to make it.
Serves:
4

Step : You Will Need:

  • 500 g spinach
  • 4 fresh green chillies, chopped
  • 1 onion, sliced
  • 1 tsp mustard seeds
  • ¼ cups (60ml) oil
  • 1 tsp garlic and ginger paste
  • 1 tsp chilli powder
  • 2 potatoes, peeled and cut into 1 inch cubes
  • 1 tsp cumin seeds
  • ½ tsp turmeric
  • 1 tsp fenugreek seeds
  • 1 tsp salt
  • ½ tsp lemon juice

Step 1: Fry Onions and Spices

Heat the oil in a pan and add the mustard seeds, cumin seeds, fenugreek seeds, onion, garlic and ginger paste and fry for 5 minutes until the onion has softened and turned transparent.

Step 2: Add Other Ingredients

Now add in the chilli powder, green chilli, turmeric and salt as well as the potato and spinach and stir until all of the ingredients are mixed in well.

Step 3: Serve

Cover the pan and cook on a medium to low heat until the potatoes become tender and the spinach has softened and become almost a puree. Serve hot.
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Tips & Comments
  1. bimbimin

    Your recipe is really good. You can find Varanasi style recipe here http://bimbim.in/page/Aloo-Palak-Baigan-Sag-(Varanasi-Style).aspx

  2. wooshly

    Made this recipe without any changes. Hands down it was the most delicious sag aloo I have ever eaten. ABSOLUTELY STUNNING recipe.

  3. chefnaeema

    I am a chef but I only cook American food until I married a man from Pakistan ,I love the food also so I really want to learn how to cook it , thanks

  4. chefnaeema

    I like this recipe it's easy for a beginer like me

  5. inisus

    @anonymous - the tomato paste is a good idea!

  6. inisus

    I was wondering why she used a metal spoon, and not a wooden one or a plastic one (the kind that don't burn). Firstly, it's better for your pan, and secondly, if you are gong to make a film it won't make that metal clanky sound.

  7. wpaycheck

    delicious recipe but I only added one chilli pepper and it wa fine for me. add the end of cooking I also added a little double cream mmmmm

  8. Anonymous

    Yes this is a very good recipe. A really easy dish to make. It is actually pretty subtle in flavoring compared to many Indian dishes so if you like a little kick and big flavors you might try increasing the garlic and chili powder or possibly add a 1/2 teaspoon of asafoetida powder. On the other hand if you just want a gentle intro to Indian spices and tastes, keep it just like it it.

  9. Anonymous

    Excellent recipe, have made a few slight modifications of my own which I think work out to a better result: - used only ½ teasp of fenugreek - used a standard packet of 250g spinach leaves from the supermarket. - added 1 teasp of tomato paste with the lemon juice - reduced the salt to just over ½ teasp