Name: Saag Aloo
Yield: Serves 4–6
Cuisine: Indian
Ingredients: 275 ml/9½ fl oz water, plus 2 tablespoons water; 5 tablespoons vegetable oil; pinch of ground asafoetida (optional); ¼–½ teaspoon cayenne pepper; 1 teaspoon salt; 550 g/1 lb 4 oz frozen leaf spinach; 500 g/1 lb 2 oz waxy potatoes, peeled and cut roughly into 2–2.5cm/¾–1 inch cubes; 2 teaspoons black mustard seeds; 2 garlic cloves, peeled and finely chopped; 110 g/4 oz onions, peeled

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

In India, we combine potatoes with almost every grain, meat and vegetable. Here is one of my favourite recipes. It may be served with Rogan josh and an Indian bread or rice.

Ingredients

275 ml/9½ fl oz water, plus 2 tablespoons water

Asia
India
Side dish
Vegan
Gluten-free

Method

Bring the 275ml/9½fl oz of water to the boil in a saucepan. Put in the frozen spinach, cover and cook until it is just done. Drain in a colander and rinse under cold running water. Press out most of the liquid in the leaves (you do not have to be too thorough) and then chop them coarsely.
Cut the onions in half lengthways, then across into very fine slices.

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of