My saag aloo, with or without fried egg

My saag aloo, with or without fried egg

By
From
Mr Wilkinson's Simply Dressed Salads
Serves
2-4
Photographer
Jacqui Melville

Growing up in Yorkshire was a delight. One of the many reasons was that we were surrounded by so many good Indian restaurants. I don’t know why, but saag aloo (spinach and potatoes) was a dish I always ordered – that and a few pints of beer. This is my version, which we eat quite often at home.

Ingredients

Quantity Ingredient
1kg good boiling potatoes, peeled and cut into 2 cm cubes, (I like to use Dutch creams)
75ml olive oil
75g butter
1 large white onion, sliced
5 garlic cloves, sliced
1 teaspoon mixed mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cracked black pepper
good pinch salt flakes
1 large handful baby english spinach leaves, washed

Method

  1. Put the potatoes in a pot filled with water and bring to the boil. Reduce the heat and simmer for 4–6 minutes, or until the potato is just cooked, or even a little under-cooked. Drain and set aside.
  2. Add the olive oil and butter to a saucepan and place on a high heat. Once the butter has melted and started to turn from clear to brown, add the onion and garlic and turn the heat down to low. Slowly sweat off the onion, without letting it colour, for 6–7 minutes. Now add all the spices and cook out really slowly for a good 3 minutes, stirring occasionally.
  3. Add the cooked potato to the pot and cook for a further 2–3 minutes. Take off the heat straight away, add the salt and fold the spinach through. Now put a lid on and let sit for a good 5–10 minutes, until the spinach has wilted. Stir gently again and you’re ready to serve.
  4. I like the saag aloo with a fried egg on top – again a great breakfast salad or brunch snack – but add some grilled Indian bread and some minted yoghurt and it’s a great salad for dinner.
  5. Any leftovers are great as a cold salad too, next day at work.
Tags:
salad
salads
vegetables
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