Restaurant Standard Saag Aloo

Made This Recipe? Add Your Photo

Total Time
40mins
Prep
15 mins
Cook
25 mins

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.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Par-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.
  2. Make a paste of the curry powder, garam massalla and chilli powder with a little water.
  3. Fry 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.
  4. Add the curry and chilli powder paste and stir fry for a further 30 secs.
  5. Add the potatoes, the Massalla Gravy, yogurt and spinach and simmer for 5 minutes or until the spinach is reduced, stirring occasionally.
  6. Add knob of butter and sugar - salt to taste.
  7. Now add the finely chopped coriander leaves and cook for a further minute.
  8. Serve with the whole coriander leaves sprinkled over the top.
Most Helpful

5 5

Lovely side dish - I left out the green chillis as I was serving this with a number of other hot dishes. This initially seemed quite "light" in flavour but it had a complexity which built as you ate more. I used recipe 167481 to make the curry massalla gravy; thanks for posting your excellent recipe!

5 5

I wasn't too sure what curry masala gravy was so I used vindaloo paste that I had left over from a previous curry I had made. Otherwise made as written. Really good and easy to make. It looks complicated but it is not that hard.