Saag Aloo (Spinach and Potato Sabzi)

This is a really simple and very, very quick sabzi (a word used for Indian vegetable dishes, usually stir fried).  It’s so quick, I timed myself making this one – including taking photos, the entire process took 23 minutes, including making some roti to go with the sabzi.  You can use frozen shredded spinach if you don’t have any fresh spinach – canned spinach will also do if you’re Popeye.  Ok, let’s get into it…



1 medium sized potato (about 300g worth)
1/2 medium sized onion, finely minced
A decent bunch of spinach (about 100g worth – frozen is also ok – 1/2 can of spinach will do, in a pinch)
2 cloves of garlic, crushed
1cm ginger, pealed and grated
1 tsp turmeric
1 tsp cumin seeds
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp garam masala
A pinch of ground Kashmiri chili (to taste)
A pinch of Hing [asafoetida – a really pungent spice that acts as an anti-flatulent!)
Salt and pepper for seasoning
Vegetable oil for frying


Start by cutting your potato into cubes – smaller the cubes, the quicker the dish – I went with about 2.5 cm cubes here


Throw your potatoes into well salted boiling water…ok, don’t me stupid like me and actually throw them in – gently lower your potatoes into boiling water…safety first!  Boil your potatoes until par cooked – about 7 minutes or so for cubes my size


In the meantime, mince your onion


When par boiled, drain your potatoes and fry them in a hot pan with 2 tablespoons of vegetable oil


When the potatoes are nicely fried, turn the heat down to a low/medium heat on your stove and add in your onions and spices and stir well.  If the pan gets too dry, add in another splash of oil – you don’t want your spices to burn or they’ll go bitter


When your onions have softened thrown in your spinach – if you’re using fresh spinach make sure you rip your leaves up a little


Add in a little water to the pan and cover for 5 minutes to allow the spinach to wilt and the potatoes to finish cooking through.  Don’t cook too long or the potatoes will go mushy and the spinach will go an unsavoury brown colour.


Remove the lid and sprinkle a little Hing into your dish (if you have it) and stir well


Serve with fresh roti and plain yoghurt as a quick and easy meal.  Enjoy!