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Elle Cresswell

Slow-Spiced Saag Aloo with Golden Potatoes

Whether served as a quick midweek supper or as part of a generous Indian-inspired feast, Saag Aloo brings warmth, colour, and deeply comforting flavour to the table. Ready in under 30 minutes, this wholesome vegetarian favourite is packed with nourishing greens, tender potatoes, fragrant spices, and layers of bold, authentic flavour. Serve it with fluffy basmati rice, warm naan, or your favourite curries for a dish that feels both effortlessly simple and wonderfully satisfying.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 600 g 1.3 lbs potatoes, peeled and cut into bite-sized chunks (Rooster, Maris Piper, Vivaldi, or any good waxy-to-floury variety works beautifully)
  • 3 tbsp ghee or oil for richness and depth of flavour
  • 2 tsp cumin seeds warm, earthy, and beautifully aromatic
  • 1 tsp mustard seeds adding a gentle nuttiness and subtle heat
  • 1 large red onion finely diced
  • 2 garlic cloves freshly minced
  • 1 red chilli finely chopped (adjust to suit your preferred level of heat)
  • 1 tsp ground turmeric for warmth and that signature golden hue
  • 1 tsp garam masala fragrant and deeply comforting
  • ⅛ tsp ground fenugreek bringing authentic depth and a subtle savoury note
  • 1 tbsp tomato puréen tomato paste for US readers
  • ¼ tsp sea salt plus a little extra to taste
  • 120 ml ½ cup chicken stock (or vegetable stock for a fully vegetarian version)
  • 150 g baby spinach around 4 generously packed cups, fresh and vibrant
  • A handful of fresh coriander roughly chopped, for finishing

Method
 

Cook the Potatoes
  1. Place the chopped potatoes into a large saucepan and cover with cold water. Bring to a gentle boil, then simmer for 8–10 minutes until just tender—soft enough to pierce with a knife, but still holding their shape beautifully. Drain well and set aside.
Toast the Whole Spices
  1. Heat the ghee or oil in a large frying pan or sauté pan over medium-high heat. Add the cumin and mustard seeds and let them sizzle for **about 1 minute**, allowing them to pop, toast, and release their warm, nutty fragrance—this is where the flavour begins.
Build the Aromatic Base
  1. Reduce the heat to medium and add the diced onion. Cook gently for 4–5 minutes, stirring occasionally, until softened, sweet, and lightly golden. Stir through the minced garlic and chopped chilli, cooking for another 30–60 seconds until beautifully fragrant.
Bloom the Spices
  1. Add the turmeric, garam masala, ground fenugreek, and tomato purée, stirring until the onions are richly coated in the vibrant spice mixture. Let everything cook for about 1 minute, allowing the spices to deepen, bloom, and develop their full character.
Fold in the Potatoes
  1. Add the drained potatoes along with the salt, gently turning them through the aromatic masala until every piece is coated in that golden, fragrant spice mixture.
Bring It All Together
  1. Pour in the stock, then add the fresh spinach by handfuls, stirring gently as it begins to wilt into the pan. Cook for 1–2 minutes, just until the spinach softens and the potatoes have absorbed some of that beautifully spiced broth.
Finish & Serve
  1. Scatter generously with fresh coriander and serve immediately while warm, vibrant, and fragrant. Delicious with fluffy basmati rice, warm naan, or as part of a generous Indian-inspired feast.
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