Sag Aloo

by John Mclaren
Sag Aloo


3 tbsp Ghee or vegetable oil.
2 garlic cloves, sliced
115g/4oz onion, finely chopped
1 tbsp ground coriander
2 tsp ground turmeric
400g/14oz chopped spinach
350g/12oz potatoes, peeled, cut into large cubes and boiled.


Heat the ghee/oil in a large saucepan or wok over a medium heat. Add the garlic and the onion and fry for 7–8 minutes, stirring well so the garlic doesn't burn.

Add the coriander and turmeric and stir well. Add the spinach, put a lid on the pan and cook over a medium heat for 5 minutes. Season with salt. As the spinach begins to release its moisture, turn the heat to low and cook for a further 5 minutes. Add a splash of water if needed.

Add the cooked, cubed potato and cook for a further 5 minutes: the potato will absorb any residual moisture. Serve with chapatis or rice.

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