Sag aloo is one of the most well-known vegetarian Indian dishes.


  • 6 new potatoes (halved, skin on)
  • 500g frozen chopped spinach (not fresh leaves)
  • 1 medium onion, finely chopped
  • 1 tbsp garlic and ginger paste
  • 5 tbsp natural yoghurt
  • ½ tsp chilli powder
  • ¾ tsp turmeric powder 
  • 1 tsp salt, to taste


  • Boil potatoes. Once cooked, put to one side.
  • Simmer frozen spinach in a pan with ¼ cup (60ml) of water, 3 tbsp of natural yoghurt and ¼ tsp of turmeric until the water disappears. Once done, put to one side.
  • Fry onion in a little oil until golden brown.
  • Add garlic & ginger paste and powdered spices and fry for a few seconds.
  • Add potatoes, fry for a minute.
  • Add remaining 2 tbsp of yoghurt and stir.
  • Then add the spinach into the pan and fry until the oil separates (at least 5 minutes).
  • Add ¼ cup (60ml) of water and simmer for 10-15 mins – make sure not to let it dry out – then serve

Recipe courtesy of Zahra Qureshi.