Spinach and Potatoes – Sag Aloo

Spinach and Potatoes - Sag Aloo
  • Servings : 2-6
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m

The recipe

Spinach and Potatoes are a popular combination in India.  You could use any leafy greens suitable for cooking as an alternative to spinach. Usually this dish would be made with black mustard seeds, but I have used Kalonji, which are black onion seeds also known as Nigella. It makes a good side dish or you could serve it as a lunch or supper dish with chapattis or rice and a pickle, perhaps our Spicy Orange Pickle or Lime Pickle.


  • 3 tbsp mustard oil, ghee or vegetable oil
  • 1 tsp kalonji seeds
  • 1 tsp cumin seeds
  • 6 large cloves of garlic, crushed and finely chopped
  • 30g fresh ginger, finely grated
  • 1 green chilli (or to taste)
  • ½ tsp turmeric powder
  • ½ chilli powder
  • 700g floury potatoes, peeled and cut into 2-3 cm cubes
  • 250g fresh spinach, roughly chopped
  • ½ tsp garam masala


Step 1

Heat the oil or ghee in a karahi or large saucepan over a medium-high heat. Add the kalonji and cumin seeds and fry for ½ - 1 minute.

Step 2

Turn the heat down to medium and add the garlic, ginger and green chilli and stir fry for 1 minute. Add the turmeric and chilli powder and stir for a few seconds.

Step 3

Add the potatoes and 100ml water, keeping more water handy to top up to prevent from sticking. Cook on a low-medium heat until the potatoes are cooked (10-20 minutes depending on the variety used). Add the spinach and stir until wilted, about 1-2 minutes then add the garam masala and stir in. Serve hot or at room temperature.

Recipe Type: Ingredients: ,
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