Sunday, September 13, 2009



1 bunch of fresh baby spinach
1 clove garlic, chopped fine
1 small onion, chopped fine
1 fresh green chilli, chopped fine
2 thin slices of fresh ginger
3 medium potatoes, peeled and cut into bite-sized chunks (I used yukon gold)
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric
1/2 T garam masala
1 tablespoon canola oil (for saute)
Salt to taste

Saute garlic, onions, ginger and pepper. Add the chopped potatoes, cook until brown. Add little water if needed.

In the meantime, wash and rinse the fresh spinach repeat process until very clean. Chop spinach into small pieces.

Add the spinach into the potatoes. Stir in all the rest of the ingredients. And simmer for few more minutes.

Add salt and pepper to your taste.

Aloo Saag served with Dosas, Basmati Rice.


  1. Taga_Luto
    I adore Aloo Saag, Baz cooks it when he does his Indian dishes, I always get the bharjees to do...messy or what? I'm gonna show him your recipe tonight, thanks for sharing..:0)

  2. Your aloo saag looks delicious. great job.

  3. Thanks Lesley! This was good but the next time i will make this..i'd add more curry and puree my saag just like in the restaurants. Check my daring cooks challenge for this month too It's Indian Dosas. I made it 2 different ways

  4. Your aloo saag sounds delicious! I'll have to try this:)) Thanks for sharing.

  5. Hi, Isa! Thanks for visiting my blog. I suggest that you puree the Saag just like in the restaurants, i believe it'll intensify the flavor. It's delicious as it is 'tho.