Sag Aloo
Sag Aloo is a delightful combination of potatoes and spinach, showcasing the vibrant flavors of traditional Indian cooking. This nourishing dish is perfect as a main or side and can easily accommodate various dietary requirements.
Ingredients
Main Ingredients
- 800 g potatoes, peeled and cut into bite-sized cubes
- 250 g fresh spinach
- 30 g fresh coriander, roughly chopped, including the stems
Spices and Seasoning
- 1.5 teaspoons black mustard seeds
- 1.5 teaspoons cumin seeds
- 1 teaspoon ground turmeric
- sea salt to taste Sea salt, to taste
Other Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, thinly sliced
- 1 inch fresh ginger, peeled and cut into fine strips
- 4 cloves garlic, thinly sliced
- 2 medium green chilies, seeded and finely chopped Keep the seeds for extra heat
- 1 cup vegetable stock Use low-sodium if preferred
- 1 generous squeeze lemon juice
Instructions
Preparation
- Bring a pan of salted water to a boil, add the potatoes, and cook for 6 minutes until slightly tender. Drain well and leave them to dry off briefly.
Cooking
- Place a non-stick pan over medium heat and toast the mustard and cumin seeds until they begin to pop.
- Add the coconut oil, then cook the sliced onion for about 5 minutes until it softens.
- Stir in the ginger, garlic, chilies, and turmeric, and cook briefly until fragrant.
- Add the potatoes and vegetable stock, cover the pan, and cook for 10–12 minutes, stirring occasionally, until the potatoes are fully tender.
- Add the spinach, cover again, and let it wilt. If needed, add spinach in batches as it reduces in volume.
- Finish with the chopped coriander and lemon juice, then season with salt and stir well before serving.
Notes
Sag Aloo is versatile and can be served with naan, chapati, or rice. Consider garnishing with additional coriander or yogurt. This dish stores well in the refrigerator for up to three days or can be frozen for up to three months.