Sag Aloo (Indian Potatoes and Spinach)

Sag Aloo - Supper for a Steal

This may not be the prettiest dish, but anything looks better  than the chickpea curry I posted earlier this year. With fresh spinach, tomatoes, and potatoes it is hard to stop eating and leave room for other dishes. The combination of spices is perfect.

I used my beloved cast iron skillet for searing the potatoes. It does a much better job dispersing and retaining heat than a non stick skillet. If you don’t have a cast iron consider adding one to your Christmas list. I make everything from cornbread to cookies in mine and they are perfect for going from stovetop to oven. After two years my Emeril Cast-Iron 10-Inch Skillet is still going strong.

Sag Aloo -- Supper for a Steal

Sag Aloo (Indian Potatoes and Spinach)
Recipe type: Side
Prep time: 
Cook time: 
Total time: 

Serves: 4-6

  • 6 medium gold potatoes, washed and cubed
  • 4 cloves garlic, minced
  • 2 medium tomatoes, seeded and cubed
  • 4 tablespoons vegetable oil
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon Garam Masala
  • 1 teaspoon chili powder
  • 1 teaspoon mustard seeds
  • ½ teaspoon salt
  • 2 cups fresh spinach

  1. Boil potatoes for 10-15 minutes to soften and begin cooking.
  2. In a heavy skillet heat oil over medium high heat. Add potatoes and spices and stir to combine.
  3. As potatoes begin to crisp add garlic and tomatoes. Cook for 1-2 minutes then add spinach.
  4. Allow spinach to wilt, tossing to combine, and serve.


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