My son hates veggies but this he likes. This is an adaptation of a recipe from curryfrenzy.com which comes as close to my local indian restaurant sag aloo that I can achieve.
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Units: US | Metric
- 4 medium potatoes, quartered
- 3 tablespoons curry massalla gravy
- 2 tablespoons thick yogurt
- 1/2 onion, coarsely chopped
- 3 teaspoons curry powder (hot or medium)
- 1 teaspoon hot chili powder
- 2 hot green chili peppers, finely chopped with seeds
- 4 crushed garlic cloves
- 2 teaspoons gingerroot, grated
- 5 tablespoons vegetable oil
- 10 tablespoons roughly chopped coriander leaves
- 1 tablespoon whole coriander leaves
- 300 g spinach leaves, coarsely chopped
- 1 teaspoon garam masala
- 1 ounce butter
- 1 teaspoon turmeric
- 1/2 teaspoon sugar
- 1 1/2 teaspoons salt
- 1 tablespoon water
- 1Par-Boil the potatoes with a 0.5 tsp salt and turmeric for around 10-15 minutes being very careful to just undercook by around 5 minutes.
- 2Make a paste of the curry powder, garam massalla and chilli powder with a little water.
- 3Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.
- 4Add the curry and chilli powder paste and stir fry for a further 30 secs.
- 5Add the potatoes, the Massalla Gravy, yogurt and spinach and simmer for 5 minutes or until the spinach is reduced, stirring occasionally.
- 6Add knob of butter and sugar - salt to taste.
- 7Now add the finely chopped coriander leaves and cook for a further minute.
- 8Serve with the whole coriander leaves sprinkled over the top.
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Nutritional Facts for Restaurant Standard Saag Aloo
Serving Size: 1 (377 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 434.3
- Calories from Fat 219
- Total Fat 24.3 g
- Saturated Fat 6.3 g
- Cholesterol 16.3 mg
- Sodium 1216.5 mg
- Total Carbohydrate 49.7 g
- Dietary Fiber 7.8 g
- Sugars 4.7 g
- Protein 8.3 g