Restaurant Standard Saag Aloo

“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.”
READY IN:
40mins
SERVES:
4
UNITS:
US

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.

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