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MasterClass Cast-Aluminium Casserole Dish, 2.5L
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Vegan Masala Recipe
Saag Aloo
Saag aloo folds tender potatoes through warmly spiced greens with garlic, tomato and garam masala. It is earthy, nourishing and just as happy beside dal as it is filling a warm roti.
Recipe by Craig LogueHow our recipes are created
30 minPrep: 10 minCook: 20 minServes 4IndianVegan
curriespotatoesspinachone pot
From the kitchen
What to expect
Potato softens the mineral character of the greens, while the greens keep the dish from feeling heavy. Let the masala cook properly before folding them together and adjust the seasoning only at the end.
Serving idea
Best served simply
Serve with roti, paratha, or plain rice, with a spoonful of coconut yogurt if you want something cool alongside.
Useful equipment
Tools that make this recipe easier
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KRUPS Coffee Grinder and Spice Mill, 200W
Freshly ground whole spices give masalas a brighter aroma than long-opened ground spices.
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Recipe-specific guidance
Why this method works
Potatoes need a head start before the greens are added. Cooking spinach only until tender keeps its colour and prevents a muddy flavour, while a final uncovered simmer lets excess water evaporate and leaves the masala coating the potatoes.
Cues to watch for
- •The potatoes should be almost tender before the spinach enters the pan.
- •Add greens in batches and let each batch wilt before adding more.
- •The finished dish should be moist but should not leave watery liquid on the plate.
Useful substitutions
- •Use half spinach and half mustard greens for a more assertive flavour.
- •Frozen spinach works after thawing and squeezing out excess water.
- •Small waxy potatoes keep their shape better than very floury varieties.
Storage and reheating
Keep refrigerated for up to three days and reheat covered over low heat. Add only a teaspoon or two of water if it appears dry.
Cook the recipe
Method
- 1
Heat the oil in a wide pan. Add the cumin seeds and cook until fragrant.
- 2
Add the onion and cook until golden. Stir in the ginger and garlic and cook for 1 minute.
- 3
Add the tomato, ground coriander, garam masala, turmeric and chilli powder. Cook until the tomato is soft and the masala looks thick.
- 4
Add the diced potatoes and turn to coat. Pour in the water, cover and simmer until the potatoes are almost tender.
- 5
Add the spinach in batches, allowing each batch to wilt before adding the next.
- 6
Season with salt and cook uncovered until the potatoes are tender and excess spinach liquid has evaporated.
Gather everything first
Ingredients
- •2 tbsp oil
- •1 tsp cumin seeds
- •1 large onion, finely chopped
- •4 cloves garlic, minced
- •1 inch ginger, grated
- •1 medium tomato, chopped
- •2 tsp coriander powder
- •1 tsp garam masala
- •1/2 tsp turmeric
- •1 tsp chilli powder
- •3 medium potatoes, cubed
- •1 cup water
- •200 g spinach
- •1 tsp salt
A few useful notes
Notes
- •Let the onions take on a little colour before adding the spices; that gives the masala more body and keeps the dish from tasting flat.
- •If the pan looks dry while the tomato is cooking, add a splash of water rather than letting the spices catch on the base.
- •Cook the potatoes until they are tender right through but still hold their shape. They should take on the masala, not turn to mash.
- •The spinach only needs a short cooking time. Add it at the end so it stays green and folds cleanly into the potatoes.
- •Leftovers keep well in the fridge for up to 3 days. Reheat gently with a spoonful of water to loosen the masala.
- •This dish thickens as it sits, so a little extra water may be needed when reheating.
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