Saag aloo is one of my favourite side dishes that goes perfectly along with any Indian main dish. It is a delicious dish that is filled with flavour. I love to have it alongside grilled fish or meat with some kind of tomato or coriander chutney.
- 1kg Baby potatoes
- 70g Baby leaf spinach
- 1 Large red onion, chopped
- 3-4 Cloves of garlic, crushed
- 1inch Knob of ginger, grated
- 1tsp Cumin seeds
- 1tsp Turmeric
- 1tsp Paprika
- 1tsp Coriander
- ½ Red chilli, finely diced
- ½ Red pepper, finely diced
- 2tbsp Ghee
- Salt and pepper
- Peel your potatoes and chop them into 2cm chunks. Place your chunks into a pot. Add some salt and some water and place on the hob over high heat. Cook until they are tender.
- Add the ghee to a large frying pan, and place over medium heat. Add the cumin seeds to the pan and allow to toast for about 30 seconds.
- Add the onion to the pan and sauté for around one minute before adding the rest of the spiced. Sauté for 30 seconds.
- Add the chili, garlic, ginger and bell pepper to the pan with a big pinch of salt and pepper and cook for about one minute, stirring constantly so that the garlic does not burn.
- Add the cooked potatoes to the pan and toss until they are incorporated.
- Add the spinach and cover the pan to allow the spinach to wilt.
- Toss everything together and serve as a side dish alongside some grilled meat, fish or a curry.
About This Recipe
Saag aloo literally means spinach and potatoes. It is an Indian side dish that is naturally gluten free that is commonly served alongside curries, grilled fish and grilled meat. It is so hearty, delicious, and is packed full of flavour! It’s also a great way to sneak some spinach into your kids diets.
I love to serve saag aloo alongside some tomato or coriander chutney and some fish that has been marinated in spices and yoghurt and then grilled.
This recipe is so simple to make, and you will probably have many of the ingredients at home already. Why not give it a go! I can be pretty sure you will love it as much as my family and I do!
Question: Can I use frozen spinach here?
- You could do but I prefer to use fresh as it helps to control the amount of spinach that goes in the dish as theres only so much fresh spinach you can fit in the pan. I find when using frozen spinach, the ration of spinach is too much as it is already wilted before you put it in.
Question: Can I just use ground cumin?
- Absolutely! I just think the texture of the cumin seeds in quite nice in the dish. Maybe sprinkle over some nigella seeds after if you have any, this will give it that same kind of texture with the slightly bitter flavour.
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Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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