Simple Saag Aloo - Spinach and Potato Curry
A cosy, homestyle curry of tender potatoes and silky spinach cooked down with gentle spices. It’s simple, earthy, and deeply comforting — the kind of everyday plant‑based dish that feels nourishing and satisfying without any fuss.
Ingredients
- 450 grams baby potatoes halved
- 1 sml knob fresh turmeric grated
- 1 sml knob fresh ginger grated
- 1 red onion sliced
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp curry powder
- 2 cloves garlic minced
- 1 tsp garam masala
- ¼ tsp chilli powder
- 1 can crushed tomatoes
- baby spinach
- freshly ground pepper to release the benefits of the turmeric
Instructions
- Pre-boil potatoes for 10 mins until tender.
- Grind cumin and mustard seeds in an electric coffee grinder, mortar, and pestle.
- Add ground seeds to a frying pan with onions, garlic and potato, with a little water and dry fry for 5-7 mins
- Add curry powder, turmeric, ginger and chilli and mix through to heat. Grind in some pepper to release the benefits of the turmeric.
- Pour in the tinned tomato and cook for 10 mins. Stir through the garam masala.
- Lastly, add the spinach and allow it to wilt into the dish mixing it through slowly.
- Serve on a bed of brown basmati rice.
Tried this recipe?Let us know how it was!