Easy Indian

Saag aloo

Name: Saag aloo recipe
Yield: 4
Cuisine: /indian
Ingredients: 500g washed small potatoes, halved or quartered; 2 tsp ground turmeric; 40.00 ml extra virgin olive oil; 1 tsp yellow mustard seeds; 1 red onion, finely chopped; 4 garlic cloves, crushed; 2 tsp finely grated fresh ginger; 2 tsp garam masala; 1/2 tsp Kashmiri chilli powder (substitute cayenne pepper; use less if you don’t like heat); 1kg English spinach (or kale or chard, or a mix of all), washed, leaves picked, roughly chopped; 50g ghee or unsalted butter; Juice of 1/2 lemon; Plain yoghurt, to serve; Lime wedges, to serve

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by Matt Wilkinson

Chef and author

Jun 21, 2024

"I love Indian cuisine, and have many fond memories of eating different saags throughout India. This recipe is a great way to use any greens. If eating on its own, I’d serve this with a fried egg for brunch, lunch or a light dinner. I quite often have it for breakfast. If part of a larger meal, I’d serve this with dhal, roti and some thick yoghurt." – Matt Wilkinson

500g washed small potatoes, halved or quartered
2 tsp ground turmeric
2 tbs extra virgin olive oil
1 tsp yellow mustard seeds
1 red onion, finely chopped
4 garlic cloves, crushed
2 tsp finely grated fresh ginger
2 tsp garam masala
1/2 tsp Kashmiri chilli powder (substitute cayenne pepper; use less if you don’t like heat)
1kg English spinach (or kale or chard, or a mix of all), washed, leaves picked, roughly chopped
50g ghee or unsalted butter
Juice of 1/2 lemon
Plain yoghurt, to serve
Lime wedges, to serve

Method

1.

Place the potatoes, half the turmeric and 1/2 tsp fine salt in a medium saucepan and cover with water. Bring to the boil and simmer for 15-18 minutes until just cooked. Drain and set aside.
2.

Heat a very large deep frypan over medium heat. Add the oil and mustard seeds, and cook until the seeds start to pop. Add onion, garlic and ginger, and cook, stirring occasionally, for 3 minutes until onion starts to turn golden, adding a splash of water if it starts to stick. Stir in the remaining 1 tsp turmeric and the rest of the spices and cook for 30 seconds.
3.

Add the spinach, in batches, stirring until wilted before adding the next batch (this will take about 5 minutes until the spinach is fully broken down). Add 100ml water and a good pinch of salt flakes. Check seasoning, increase heat to high and bring to the boil.
4.

Add the ghee, lemon juice and cooked potatoes and cook, stirring occasionally, over low heat for 4-6 minutes until the potatoes are well combined with saag.
5.

Divide among serving bowls and top with a dollop of yoghurt. Serve with lime wedges alongside.