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Saag Aloo Recipe

Updated: Feb 9

I love Saag Aloo!! This is a yummy dish that can be enjoyed as a snack, a side dish or as a main. My preference is as a main because I'm just in love with spinach and could eat it all day. There is enough for...3 servings here. You're probably used to my portion sizes by now, so you can either half it for one serving OR just eat it the day after! (Which often tastes better as the flavours have mixed!) Okay, let's get cooking...


x2 tbsp coconut oil

x3 potatoes

x1 large onion (chopped)

x1 tbsp chopped ginger

x2 cloves garlic (chopped)

1 tsp turmeric powder

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1/2 tsp garam masala powder

1 chilli (or x2 if you fancy it a little hotter!)

x7/8 cherry tomatoes (or more!)

250g spinach (normally x1 bag from super market!)



  1. Peel and cut the potatoes into small cubes, add them to a sauce pan and bring to the boil. We want the potatoes to be firm and not sloppy, I timed them for 15 minutes, but use your own judgement!

  2. As the potatoes are nearing the end of cooking through, heat the coconut oil in a large pan (I'm using a large wok). Add the chopped onion, garlic and ginger.

  3. Allow the onions, garlic and ginger to sweat for 5-10 minutes on a low heat.

  4. Add all of the spices to the onions, stir through, now add the potatoes with 1/2 cup hot water. Stir this all through and cover, this is all cooking on a low heat.

  5. After 15minutes add the cherry tomatoes (either whole or halved) and the spinach, make sure its well chopped and destalked!

  6. Cover on a low heat until the spinach has wilted. This may be another 10-15 minutes.

  7. Serve and enjoy!

This is another great dish that tastes better the day after as the ingredients and spices have all had time to marinade! Let me know if you enjoy it and if you added any extras!

V x

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