Saag aloo recipe
Created by The Tesco Recipes team
No Indian feast is complete without an array of flavour-packed sides, and this saag aloo recipe is definitely one you'll want to make again and again. With a whole range of aromatic spices, these potatoes really pack a punch. Stir through spinach and scatter with chilli and serve. What's more, this speedy Indian side dish is vegan, dairy- and gluten-free, so everyone can get involved.
See method- Serves 6 (as a side)
- 5 mins to prepare and 25 mins to cook
- 181 calories / serving
- Freezable
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1kg Maris Piper potatoes, peeled and cut into 3cm pieces
- 2 tbsp vegetable oil
- 2 tsp cumin seeds
- 2 tsp mustard seeds
- 1 onion, finely sliced
- 3 large garlic cloves, crushed
- 3cm piece ginger, finely chopped
- 1 tbsp tomato purée
- 1 tsp ground coriander
- 1 tsp hot chilli powder
- ½ tsp turmeric
- 250g bag spinach
- 1 red chilli, finely chopped (optional)
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Shop ingredientsEach serving contains
- Energy
- 760kJ 181.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 3g
of the Reference intake
Carbohydrate 32.1gProtein 5.6gFibre 4.9g
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Method
- Simmer the potatoes for 10 mins or until tender. Drain and leave to steam-dry.
- Meanwhile, heat the oil in a large, lidded pan over a medium-low heat. Add the cumin seeds and mustard seeds and fry for 1 min or until they start to sizzle. Add the onion; cover and cook for 10-15 mins until soft. Add the garlic, ginger, tomato purée, the remaining spices and 1 tbsp water. Cook, uncovered, over a low heat for 5-10 mins until softened. Add the potatoes and stir to coat.
- Add a large handful of the spinach and 100ml boiling water; cover and cook for 2 mins or until the spinach wilts. Add the remaining spinach. Scatter with chopped chilli to serve, if you like.
- See more Indian recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
