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Saag aloo recipe

This simple saag aloo from BBC Good Food is perfect for Ramadan.

Not only is it quick to make, but because there are complex carbohydrates in the spinach and potato, it’ll slowly release energy over time to help you feel full for longer.

A well-rounded, nutritious dish that can be served as a side or main, it’s the flavour of the spices that’ll keep you coming back for more.


Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4 people (as a side)


2 tbsp oil

1 onion, finely chopped

2 cloves of garlic, sliced

1 tbsp ginger, chopped

500g potato, chopped into small chunks

1 large chilli, deseeded & finely sliced

1/2 tsp black mustard seeds

1/2 tsp cumin seeds

1/2 tsp turmeric

250g spinach


  1. Heat the oil in a large pan.

  2. Add the onion, garlic and ginger. Cook for 3 minutes.

  3. Add the potatoes, chilli and spices. Stir well and cook for 5 minutes.

  4. Add a splash of water. Cover the pan and cook for 8 to 10 minutes until the potatoes are cooked.

  5. Once the potatoes are tender, add the spinach leaves and cook until wilted.

  6. Serve hot.

Storage tips

When it’s fully cool, put your saag aloo in an airtight container and keep in the fridge for up to 3 days. To help it last longer, store it in the freezer instead.


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