Aloo saag

From Cookipedia

Fragrant Indian spices - ginger, garlic, black mustard seeds and fiery chilli give a superb bite to spinach and potatoes in this easy to make curry side-dish recipe.

Aloo saag
Calories per serving:208
Ready in:50 minutes
Prep. time:15 minutes
Cook time:35 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:24th October 2012

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Spicy spinach 🥘



Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Blanch the spinach in boiling water for 4 minutes.
  • Drain and allow to cool.
  • When cool enough to handle, squeeze with your hands to remove the remaining liquid.
  • Cut the potatoes into 2.5 cm (1") chunks.


  1. Heat the oil in a high-sided saucepan, add the mustard seeds and fry for 2 minutes until they start to pop.
  2. Add the onion, garlic and ginger and stir-fry for 5 minutes.
  3. Add the potatoes, chilli powder and slices, pour in the water and cook for about 8 minutes.
  4. Add the spinach, cover and simmer for 10 to 15 minutes until the potatoes are to your liking.

Serving suggestions

Serve hot.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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