Share Recipe

Saag Aloo

Our simple version of a North Indian classic. This can be a fab side dish to a selection of curries, or served as a main meal with plenty of naan bread and chutney. Traditionally made with spinach (saag), you can substitute for whatever greens you have handy, as long as you adjust the cooking time accordingly.

How to cook

  • 1.Heat oil in a sturdy pan
  • 2.Add mustard seeds. When they start to gently pop add onions and sautee until starting to soften
  • 3.Add ginger, chilli and garlic, gently fry for 3-5 minutes
  • 4.Add spice mix, fry for another minute
  • 5.Add in potatoes with salt, half the lemon juice and a splash of water
  • 6.Stir, cover and gently cook over a medium heat for 5 minutes
  • 7.Add in tomatoes, add another splash of water and stir
  • 8.Cook uncovered for a further 15 minutes, or until potatoes are tender
  • 9.Add in spinach, stir and cook for a further 2-3 minutes, or until wilted down
  • 10.Add the rest of the lemon juice, more salt to taste, stir and serve!


  • Oil
  • Medium onion- sliced
  • 3cm piece fresh ginger- finely chopped/grated
  • 2 tsp Indian Spice Mix
  • Fresh red/green chilli - finely sliced (optional)
  • 700g potatoes- peeled and cubed
  • 150g spinach/chard/greens- any tough stalks removed and chopped into ribbons
  • 4 large vine tomatoes
  • Juice of 1 lemon
  • 2 garlic cloves- finely chopped
  • 1/2 tsp black mustard seeds