Aloo saag literally translates to potato and spinach. It originates from Punjab in India and is typically eaten with “makki ki roti”- unleavened corn meal flat bread, cooked on a tava.
It’s so easy and quick to make- it only takes 30 minutes and that’s including prep time. You can also replace the potatoes with cubes of paneer if you like!
This recipe serves 2 people.
- 2 large potatoes
- 2 bags of spinach
- 1/2 tin of tomatoes or 2 chopped tomatoes
- 1 tsp red chilli powder
- 1/2 tsp turmeric
- 2 tsp ground coriander powder
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- Handful chopped coriander
- 2 deseeded green chillies
- 1/2 cup dry fenugreek/ methi (optional)
- Peel and chop the potatoes into 1 inch cubes.
- In a large sauce pan, add a splash of oil and fry the garlic and ginger paste for one minute. Keep stirring to prevent sticking, if it starts to stick add a little bit of water.
- Add the potatoes and fry for a couple of minutes.
- Add all the spices and stir.
- Add the tomatoes and cook for 5 minutes.
- Add some boiled water, enough to nearly cover the potatoes and let it boil until the potatoes are almost cooked.
- Cook on high heat until most of the water evaporates.
- Wash the spinach and add to the potatoes.
Cook the spinach until all the water has evaporated.
- Add salt to taste.
- Add the green chillies, half of the coriander and fenugreek and cook for a couple of minutes.
- Top off the Aloo Saag with the rest of the coriander.
Serve with rice or naan.