One of my favourite Indian recipes, this Sag Aloo recipe is the perfect accompaniment to a curry and is so quick and easy to make with few ingredients and store cupboard spices. The perfect midweek meal.
A Great Side Dish Recipe to Accompany a Curry
Like anyone, I occasionally have a hankering for an Indian takeaway and this Indian potato recipe is one of my faves to order. However, I do tend to feel a little guilty afterwards and usually wish I’d made something myself. I prefer to know exactly what I am eating and what ingredients are going into my food. But when you’re hungry and in a rush to eat, grabbing the phone and ordering in is so, so tempting.
However, that’s where this recipe is a great one to reach for. I want to make something that is quick and easy for a midweek meal. A meal that is healthy but but doesn’t skimp on flavour. I chose to make this quick korma curry and accompany it with a big bowlful of potato and spinach based Saag Aloo. Perfect food for a fake-away!
While Saag Aloo makes a great side dish for a curry, I would be happy to eat it on it’s own with mango chutney and maybe a side of peshwari naan. It is so full of flavour, not overly calorific and with plenty of spinach mixed in, it is packed with goodness. This Indian potato recipe makes a great alternative to rice as a side dish. As an added bonus, this Saag Aloo is vegan too, making it a great vegan side dish full of flavour and goodness.
How to Make Saag Aloo
Another good reason to choose this saag aloo recipe as a quick midweek meal is the time is takes to prepare and cook, it’s ready in under 30 minutes and uses only one pan to make, preferably a wok if you have one, or a deep sided frying pan will be fine.
The ingredients for saag aloo are added to the wok in order before adding water to cook and soften the potatoes. Placing a lid over the wok helps the potatoes to cook and soften quicker so be sure to use one, otherwise the water will evaporate and the potatoes will remain hard and uncooked.
What is essentially a very simple potato recipe with spinach and store cupboard spices, you’ll be surprised just how much flavour these spicy potatoes have. The combination of the spices really awakens your taste buds and makes this a truly satisfying dish that needs nothing extra to taste great.
There are green foods my boys love. Avocado or olives will be eaten by the boys until the cows come home! And, we did pretty well with the spinach. I am also lucky that Bam Bam’s favourite colour is green!
In fact, Nugget was pretty happy to munch on this and both boys didn’t even notice the fact they were eating greens, which is always the most difficult of all the food colours to tempt any child with, I believe.
A mum’s job in the kitchen is to disguise as many good things to eat as you possibly can into a single meal and hope they don’t notice!
Tips and Guidance
This curried potato recipe is about medium on the spiciness level so add more chilli flakes it you like it hot or tone it down with less if you want something a little milder. You can easily adjust this depending on your requirements.
Floury potatoes work best in this recipe, but if you only have a waxy variety use those instead, it will still taste great!
Be sure to keep your potato cubes small, do not use big chunks of potatoes as you will find that they take too long to cook through.
I prefer fresh spinach but you can certainly add frozen spinach instead
You certainly can, keep it vegan with a vegetable stock or adding chicken stock will also work well.
Yes, use more or less chilli flakes and a milder or hotter curry powder depending on your preference.
Saag Aloo Indian Potato Recipe
- 600 g Potatoes
- 1 Onion
- 2 Garlic Cloves
- 1 tsp Turmeric
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 0.5 tsp Chilli Flakes
- 0.5 tsp Curry Powder
- 0.25 tsp Salt
- 0.125 tsp Ground Ginger
- 90 g Baby Spinach Leaves
- Peel and chop the potatoes into small cubes and leave to one side.
- Toast the spices in a pan or wok until aromatic
- Slice the onion and crush the garlic and add to the pan with a little oil, fry until they are soft.
- Add the potatoes and stir to cover them in the spices.
- Add a splash of water so it covers the bottom of the pan and place a lid over.
- Turn the heat down and simmer for 10 minutes, Check occasionally and add more water if it gets too dry and starts to stick.
- Add the spinach leaves and allow to wilt. Mix throughout the potatoes and serve.
Looking for more curry side dishes to go with your Sag Aloo?
Go ahead and try this Peshwari Naan Recipe, you’ll love it!