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Saag aloo (spinach and potatoes)

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A tasty side dish or light meal - a regular on most Indian menus.
Serves
6
Prep
15 minutes
Cook
50 minutes
Each 259g serving contains (excludes serving suggestion)
KCal
179
Carbs
27.3g
Fibre
6.7g
Protein
7.2g
Fat
3.4g
Saturates
0.40g
Sugars
4.8g
Salt
0.60g
Portion Fruit & Veg
2
Ingredients
Ingredients
1 tbsp olive oil
1 large onion, finely chopped
4 cloves garlic, finely chopped
1-3 green chillies (depending on how hot you like it), finely chopped
1 tbsp chopped fresh ginger
1 tsp turmeric
750g potatoes, peeled and cut into small pieces
half-1.5 tsp red chilli powder
750g spinach leaves, washed and chopped
Method
  1. Heat the oil in a non-stick frying pan, add the onion, garlic, chilli and ginger and cook for 2-3 minutes until softened.
  2. Stir in the turmeric and cook for 5 minutes. Add the potatoes and red chilli powder, stir, cover and cook for 15-20 minutes over a medium heat, stirring regularly.
  3. Stir through the spinach, cover and cook for 25 to 30 minutes, until the potatoes are tender and the mixture quite dry.
Chefs tips
  • This dish works well with frozen spinach. Just defrost and add when the potatoes are almost cooked.
  • If you don’t have fresh chillies, ginger or the spices you could add 1 tbsp curry paste – mild or hot, whichever you prefer.
  • Freezing instructions: Suitable for freezing once cooked.  Defrost thoroughly and reheat until piping hot.
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