A Classic Indian Dish, on every Indian Restaurant Menu. It is a surprise dish, one where a simple spinach gravy with a few spices makes a dish that is easy and so tasty.
You might also like Mint Paneer and Makhana Palak. There is also a version of this dish that is a dry curry. Browse our Spinach Recipes here and here and these Potato Recipes here and here. Other Indian recipes are here and here, or find inspiration in our Spring recipes here and here, or our easy Autumn recipes here and here.
|1 kg fresh spinach||2 large onions, 1 sliced, 1 minced||4 Tblspn ghee|
|1/2 tspn coriander seeds||1/2 tspn cumin seeds||1/2 tspn chilli powder|
|1/2 tspn coriander powder||1/2 kg potatoes||1 1/2 tspns fenugreek seeds|
|2 green chillies, sliced||2 medium tomatoes, chopped||2 1/2 tspns minced ginger|
|1.5 tspn salt|
Peel and cube the potatoes into cubes about 2 – 3 cm, and parboil them for 6 – 8 minutes in slightly salted water. Drain well.
Wash and chop the spinach into small pieces.
Sauté the sliced onions in the ghee in a kadhai or heavy pan until they are golden-brown. Add the coriander and cumin seeds and cook for a further minute.
Add the minced onion, chilli powder and coriander powder, and sauté for 5 minutes. Add the chopped spinach and cook for another 5 minutes.
Now add the drained potatoes to the spinach along with the salt, fenugreek and green chillies. Stir well, and cook over a very low heat for 10 minutes, stirring occasionally.
Add the tomatoes and ginger. Cover and simmer for 10 minutes.
recipe notes and alternatives
Saag is a dish which is less nice on keeping, so it is always best freshly made and served as soon as possible. If it is necessary to keep for longer periods, keep the potato and spinach mixtures separate and combine just before serving.
browse other Spinach recipes
- Aloo Palak Subzi – Potatoes in Spinach Gravy
- Narasihman’s Sweet Potato, Eggplant and Spinach Madras Curry
- Makhana Palak – Lotus Seeds in Spinach Gravy
- Palak Pachadi (Spinach and Yoghurt)