Ren Patel's Saag Aloo
Saag Aloo, a beloved dish in Indian cuisine, combines tender potatoes and vibrant leafy greens in a medley of spices that’s as comforting as it ...is flavorful. This hearty, plant-based dish is rich in nutrients and packed with earthy, warming aromas that make it perfect for any meal. Whether served with naan, rice, or as part of a larger spread, Saag Aloo is a versatile favourite that’s simple to make yet deeply satisfying. With its balance of spice and wholesomeness, this dish is sure to become a go-to for quick weeknight dinners or cosy weekend meals. Read more Saag Aloo, a beloved dish in Indian cuisine, combines tender potatoes and vibrant leafy greens in a medley of spices that’s as comforting as it is flavorful. This hearty, plant-based dish is rich in nutrients and packed with earthy, warming aromas that make it perfect for any meal. Whether served with naan, rice, or as part of a larger spread, Saag Aloo is a versatile favourite that’s simple to make yet deeply satisfying. With its balance of spice and wholesomeness, this dish is sure to become a go-to for quick weeknight dinners or cosy weekend meals.
points
vegetables
spices
points
vegetables
spices
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Notes
This is a guest contribution from Ren Patel so we are not able to answer questions regarding this recipe. You can watch her make it with Rupy on our YouTube Channel if you'd like to learn more.
points
vegetables
spices
Ingredients
Method
1. Gather and prepare your ingredients.
2. Heat the olive oil in a large pan over medium heat. Add the mustard and cumin seeds. Cover, and wait for 10 seconds until fragrant and sizzling. Add the potatoes and stir to coat. The spices will start to spit once hot, so make sure to cover the pan to prevent a messy kitchen.
3. Add the garlic, turmeric, salt, sugar, ground cumin and coriander powder, ginger, and green chilli. Cook for about 5 minutes, until the potatoes begin to soften.
4. Add the spinach and give everything a good stir ensuring that the spices have coated the vegetables.
Place the lid on the pan. Cook for 10-12 minutes, until the potatoes are tender, uncovering to stir occasionally during this time.
Notes
This is a guest contribution from Ren Patel so we are not able to answer questions regarding this recipe. You can watch her make it with Rupy on our YouTube Channel if you'd like to learn more.