Aloo sag is one of my favourite sides when having curry for dinner, it is earthy, warming and comforting. It is also really easy, only needs a few ingredients and everyone loves it.
Aloo Sag â€“ Ingredients
400g cooked boiled potatoes cut into a rough 2cm dice
1 bag of washed ready to eat baby spinach
1 onion sliced into half moons
1 cube ginger/garlic paste
1 tsp each of cumin seed and turmeric
1 tbsp vegetable oil
Put half the oil in a frying pan and cook the onions & ginger garlic over a low heat. This can take up to 20 minutes to get them soft and starting to caramelise on the edges.
While the onions are cooking put the rest of the oil in a baking tray with the potatoes. Add the cumin seed and toss. Roast in the oven for about 35 minutes at 170c (fan), turning occasionally.
Turn up the heat under your onions, put the spinach in, cover and let the spinach wilt, you may need to add a little water to help it along.
As soon as the spinach is wilted combine it with the crispy potatoes and serve.
You could make the whole dish in the frying pan, but I find I use loads more oil doing it that way, by roasting in the oven you get the lovely crispy potatoes without the extra calories from loads of oil. If you do not have spinach then this works just as well with cabbage or kale, youâ€™ll just need to give them a brief blanch before adding to the onion mix.
In this instance we had it with pakora, but it goes very well with dal or a tandoori paneer kebab, it is also delicious in samosa or a roti with a grating of paneer.