Sag Aloo

I’ve always been fond of Sag Aloo as an accompaniment in our local, excellent Indian restaurant and, having some potatoes and spinach to use up, decided to try this as a side to my chicken and lentil (Murghi aur Masoor Dal) curry.

This version, basically from the BBC, proved delicious but, as usual, I had to adjust the potato cooking time. Since I use stainless steel pans which dislike undissolved salt – salt crystals make pits in stainless steel – I also changed the point where the salt was added.


serves: 4
preparation time: 15 mins
cooking time: 35 mins


  • 2 tbs sunflower oil
  • 1 onion, finely chopped
  • 2 cloves garlic, thinly sliced
  • 1 tbs fresh ginger, finely chopped
  • 400g potato, cut into 1½-2cm chunks
  • 1 large red chilli, deseeded & finely sliced
  • ½ tsp black mustard seeds
  • ½ tsp cumin seeds
  • ½ tsp ground turmeric
  • salt
  • 250g spinach leaves


Heat the sunflower oil in a sauté pan (one that has a lid). Add the onion, garlic and ginger, and fry for about 3 mins until the onion is softened.

Stir in the potato chunks with the chilli, black mustard seeds, cumin seeds and turmeric, and continue cooking and stirring for 5 mins more.

Add a splash of water and stir. [Modification time] The original recipe adds salt above, with the other spices, before the water. I used a stainless steal pan which doesn’t react well to undissolved salt so I stir it in now, after the water. Cover, and cook for a further 15-20 mins or until the potatoes are tender.

Add the spinach leaves and cover again to wilt them. Stir them around a few times to mix well while they’re wilting well.

Get a pdf version of this recipe

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