25 minutes
Savor the essence of Indian cuisine with this aromatic Spiced Spinach and Potato Sauté, also known as Saag Aloo. This traditional vegetarian side dish combines the heartiness of potatoes with the delicate texture of spinach, all brought to life with a medley of fragrant spices. Perfect for a quick and flavorful meal, this recipe comes together in just 25 minutes.
tablespoons
Onion, finely chopped
each
Garlic, sliced
cloves
Ginger, chopped
tablespoons
Potatoes, cut into 2cm chunks
0 oz
Red Chilli, halved, deseeded, and finely sliced
0 large
Black Mustard Seeds
teaspoons
Cumin Seeds
teaspoons
teaspoons
0 oz
1. Start the Sauté
Heat the sunflower oil in a large pan over medium heat. Add the chopped onion, sliced garlic cloves, and chopped ginger, frying them together until fragrant, about 3 minutes.
2. Spice and Potatoes
To the pan, add the potato chunks, sliced red chilli, black mustard seeds, cumin seeds, turmeric, and a pinch of salt. Stir well to coat the potatoes in the spices and cook for 5 more minutes, stirring occasionally.
3. Steam and Soften
Pour in a splash of water and cover the pan. Let the potatoes cook for 8-10 minutes, or until they are tender when pierced with a knife.
4. Wilt in Spinach
Once the potatoes are tender, stir in the spinach leaves and allow them to wilt into the warm mixture. Remove the pan from heat as soon as the spinach is fully wilted.
Always toast your spices in the oil first—a process known as "blooming"—to release their full flavor profile. This is particularly important for spices like cumin seeds, mustard seeds, and coriander powder.
Season your dish at different stages. Start with a pinch of salt when cooking the onions to help them release moisture and brown. Adjust the seasoning again after adding the spinach and potatoes to ensure a well-balanced dish.
Whenever possible, use fresh ingredients. Freshly grated ginger, minced garlic, and freshly ground spices will give your dish a brighter and more robust flavor compared to their pre-packaged counterparts.
Opt for waxy potatoes like Yukon Golds or red potatoes, which hold their shape better after cooking. Cut them into even-sized pieces to ensure they cook uniformly.
Ensure your potatoes are just tender before adding them to the sauté. Overcooked potatoes will break apart and make the dish mushy, while undercooked potatoes will be too firm. Parboiling them first is a good strategy.
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