Saag Aloo

by Dan Toombs
Star 3.9
    20m prep time
    30m total time
    Easy level
    14 ingredients

"I make this popular vegetarian curry two ways, depending on my mood. You could blend the spinach and chillies with a little spice stock or water to make a smooth spinach purée as in the lamb saag recipe. Alternatively, you could make it as shown with blanched, roughly cut baby spinach leaves. I like to use coconut oil for this one, which is now widely available. It adds a nice, nutty flavour to the curry". - Dan, The Curry Man

Method

Based on 2 servings, adjust as needed.

Step 1

Peel the potatoes, cut into 3cm pieces and place into a pan of seasoned water. Bring to the boil and cook until par-boiled. Drain and retain about 200ml of the cooking liquor. Quickly blanch the baby spinach in a pan of boiling water before draining and roughly chopping once slightly cooled.

Step 2

Heat the oil in a large wok or frying pan over a medium–high heat. When it begins to bubble, add the cumin seeds and allow to sizzle until fragrant. About 30 seconds should do. Now add the curry leaves (stripped from their stalks) followed by the chopped onion, green chillies, turmeric and nigella seeds and continue frying until the onion is soft and translucent, about 5 minutes. Stir in the garlic and ginger paste.

Step 3

Add the cherry tomatoes and mix it all up well. Then, add the pre-cooked potatoes and their cooking stock and simmer for a few minutes until the sauce has thickened and the potatoes are heated through. If serving with rice, heat this now according to the packet instructions.

Step 4

Stir in the chopped spinach. Simmer for another minute or so until you are happy with the consistency. If you prefer more sauce, add some more cooking stock. Sprinkle the garam masala over the top and season with salt and black pepper.
  • Ingredients
  • Based on 2 servings
  • 2 Large Potatoes, cooked, plus their cooking liquor 2 x Sainsbury's Baking Potatoes Loose
  • 125g Cherry Tomatoes, halved 1 x Stamford Street Co. Cherry Tomatoes
  • 1 pinch Turmeric 1 x Sainsbury's Turmeric 48g
  • 2 Basmati Rice 2 x Ben's Original Classic Basmati Microwave Rice 220g
  • 1 tsp Cumin Seeds 1 x Sainsbury's Cumin Seed 38g
  • 1 Onion, finely chopped 1 x Sainsbury's Onions Loose
  • 2 Green Chillies, to taste 1 x Sainsbury's Green Chillies 65g
  • 2 tbsp Garlic and Ginger Paste 1 x KTC Minced Garlic & Ginger Paste 210g
  • 10 Fresh Curry Leaves, frozen or half the amount of dried 1 x Sainsbury's Curry Leaves 5g
  • 2 tbsp Coconut Oil, or rapeseed oil 1 x Sainsbury's Organic Virgin Coconut Oil 300ml
  • 1 tsp Nigella Seeds, black onion seeds 1 x Sainsbury's Nigella Seeds 48g
  • 200g Baby Leaf Spinach, blanched for 30 seconds and roughly chopped 1 x Sainsbury's Baby Leaf Spinach 200g
  • 1 tsp Garam Masala 1 x Sainsbury's Garam Masala 38g
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
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