Saag Aloo
Saag Aloo is one of those dishes that everyone has tried at least once in their local Indian restaurant. It can be nice but is often a rather soggy mix of potato and overcooked spinach with very little flavour. This version tastes fresh and flavoursome and is really easy to make! The onions, ginger and garlic are in the cup in the photo because we ran out of bowls!
Saag Aloo
Servings: 4 people
Calories: 98kcal
Ingredients
- 500 g Potato peeled and cut into 1cm cubes
- 1 medium Red Onion finely chopped
- 2 cloves Garlic finely chopped
- 1 tbsp Ginger finely chopped (that's about 15mm)
- 250 g Baby Spinach Leaves we think baby is best
- 1 large Red Chilli halved, deseeded and finely sliced
- ½ tsp Nigella Seeds otherwise black onion seeds
- ½ tsp Cumin Seeds
- ½ tsp Turmeric Powder
- ½ tsp Salt
- 2 tbsp Oil we usually use rapeseed oil
Instructions
- Heat the oil in a sauté pan. When hot add the onion, garlic and ginger and fry gentle until the onion is soft and translucent (about 10 minutes)
- Stir in the potatoes along with the chilli, nigella seeds, cumin seeds, tumeric powder and the salt and cook for about 5 more minutes turning occasionally
- Add a splash of water, cover with a lid and cook for 10 minutes until the potato is cooked
- Add the spinach leaves and allow them to wilt into the pan. Remove from the heat and serve immediately
Nutrition
Calories: 98kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 344mg | Potassium: 425mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5968IU | Vitamin C: 36mg | Calcium: 75mg | Iron: 2mg