Saag Aloo curry recipe from Indian cook Mallika Basu

Mallika Basu shows you how to make an Indian spinach and potato curry

20 October 2016

The magic of spices lifts two relatively bland ingredients in Saag Aloo, the perennial curry house favourite. Saag means greens, so in theory you can use any finely chopped or pureed. But spinach is the go to green leafy vegetable of choice.

The key here is to cook the potato with the spices without parboiling and to use lots of salt, some green chilli and a squirt of lemon juice at the end to lift the spinach. I always ate this back home with pureed spinach. But you could just use chopped, frozen spinach like I did here.

Ingredients (feeds 2-4)

• 225gm potato

• 225gm cubes frozen chopped spinach

• 1 green chilli

• 1 garlic clove

• Half tsp coriander powder

• Half tsp cumin powder

• 1 tsp chopped coriander leaves

• Squeeze of lemon

• Salt to taste

• 2 tbsp oil

Best New Cookbooks for Autumn

1/12

Method

Dice the potatoes into small cubes and mince the garlic. In a medium pot or wok, bring the oil to high heat. When it starts sizzling around a wooden spoon, gently drop in the garlic and potatoes.

Toss them gently and mix in the spice powders. You want to stir this until the potatoes are almost cooked – you will know because the outside will be translucent and a fork will go through a piece with some difficulty. If the potatoes start going brown or sticking to the bottom of the wok, add a tablespoon of water. You could even cover the wok to help cook the potatoes faster.

Next mix in the spinach and green chillies. Mix the ingredients together for another five minutes until the potatoes are cooked. Add salt to taste, stir through the fresh coriander and squeeze a little lemon all over before you serve this.

MORE ABOUT

Mallika Basu

Indian cooking

food recipes

Saag Aloo curry recipe from Indian cook Mallika Basu

Ingredients (feeds 2-4)

Read More

Best New Cookbooks for Autumn

Method