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Saag aloo

Saag aloo


  • New potatoes1, 500g, steamed, peeled and cut into 1½ inch chunks
  • Frozen spinach, 500g
  • Leek, 1, halved lengthways, sliced fine
  • Garlic, ½ bulb, minced
  • Ground cumin, 1 tbsp
  • Ground coriander, 1 tbsp
  • Ground turmeric, ½ tbsp
  • Cumin seeds, 1 tbsp
  • Yellow mustard seeds, 1 tbsp
  • Black mustard seeds, 1 tbsp
  • Tomato purée, 1 tbsp
  • Vegetable oil
  • Salt + pepper


  1. Put a good-sized pan on a medium-high heat, add a generous amount of vegetable oil then add the cumin seeds, yellow mustard seeds, black mustard seeds and cook until fragrant.
  2. Add the leek and garlic followed by a good pinch of salt and pepper then cook until the leek starts to turn translucent.
  3. Add the ground coriander, ground tumeric and ground cumin then cook until fragrant.
  4. Stir in the tomato purée and cook for a few minutes.
  5. Add the frozen spinach and a good pinch of salt. Put the lid on and cook on a medium heat until the spinach has defrosted (~¼ hour?)
  6. Add the potatoes and stir gently until well coated in the spice mixture.
  7. Turn the heat to low and cook until well reduced, stiring occasionally.
  1. Any waxy potato will do.