Simple saag aloo

Simple saag aloo

This classic vegetarian dish makes a colourful, warming and gently-spiced supper that’s on the table in just 30 minutes.

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VegetarianLow in saturated fat2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 750g Essential Large Potatoes, peeled and cut into bitesized chunks
  • 1 tbsp sunflower oil
  • 1 large onion, chopped
  • 450g Essential Spinach, washed
  • 1 red chilli, deseeded and chopped
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tbsp Cooks’ Ingredients Ginger & Turmeric Paste
  • 1 Essential Lemon, juice of ½, rest cut into wedges
  • Natural yogurt or mango chutney, to serve (optional)
  • Flatbread or rice, to serve (optional)


  1. Cook the potatoes in boiling, salted water for 10-15 minutes or until just cooked through, then drain.

  2. Meanwhile, heat the sunflower oil in a large saucepan and cook the onion for 10 minutes, until softened and golden. Roughly chop the spinach in batches, transferring it to a colander as you go, then rinse well.

  3. Add the chilli and spice seeds to the onion and cook for 1 minute. Stir in the turmeric paste and cooked potatoes, turning until the potatoes are coated.

  4. Add the spinach, then cover and cook gently for 4-5 minutes until wilted (if any water remains, uncover and cook for 1-2 minutes more until evaporated). Season with salt and the lemon juice, then serve with the lemon wedges, yogurt or mango chutney and flatbread or rice, if liked.

Cook’s tip

To increase the protein, add cubes of paneer or halloumi to the pan when cooking the onion, or a can of drained chickpeas along with the spinach.


Typical values per serving (without optional ingredients) when made using specific products in recipe


1,223kJ/ 290kcals



Saturated Fat












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