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Saag Aloo

Spinach and Potato Curry

Serves 4 


1 large onion, diced (approx. 450g/1lb)

1tblsp sunflower oil or ghee

3 large potatoes, cubed

20g or 1 inch of ginger ginger, fresh, grated

2 garlic cloves, roughly chopped

1 red chilli, de-seeded, finely chopped (you should use more or less fresh chilli depending on your personal preference)

1 Sachet of Green Saffron’s Saag Aloo (mild)

200ml/7floz water or vegetable stock

400g/1lb spinach leaves or baby spinach or chard leaves (stalks removed), roughly chopped

How to make the potato dish:

It’s really simple…..!

  1. Take a heavy bottomed sauté or frying pan and sweat the onions in the ghee (or oil) over a medium flame for 2 or 3 minutes until they’re soft and translucent
  2. Then add the potato cubes and stir around gently for roughly  half a minute
  3. Next, add the garlic, ginger, chilli, your sachet of Green Saffron’s Saag Aloo (mild) blend, stir everything together, cook for minute or so
  4. Pour the water into the pan, (watch the spitting!) turn down to a low heat, cover with a lid and allow to bubble for about 15 to 20 mins or until the potatoes are only just soft and the water all soaked up
  5. Then, remove the lid, take the pan off the heat, pop the spinach or chard in and stir all the ingredients around to combine the flavours; the green leaves will gently wilt in the residual heat

 Serving suggestion:

Serve with loads of steaming, fluffy Indian Basmati Rice as part of an Indian meal or serve by itself with a couple of chapattis and riata… 


This recipe has been tried and tested by the Green Saffron Masaalchi and is pretty much guaranteed, but if you want to change the quantities of a couple of ingredients go for it….experiment and enjoy your cooking. With Green Saffron spices you can’t go wrong!!!

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