Saturday, 2 May 2015


Woahhhhhhh.....recently, I came to know that actually London now has more Indian restaurants than Delhi or Mumbai and Britain currently boasts the largest number of Indian restaurants in the world. That should be no surprise to me as there are minimum 10-12 Indian takeaways and few restaurants in 1 radius miles near my house, as close that when I am in my back garden I can smell the Indian cooking. The Indian food industry is one of the biggest and worth more than billions pounds a year, strangely enough many of them are not actually 'Indian' at all. Most of the Brits love to have curries and going out for a curry at the weekend could now easily seen as a British trait.

Almost every Indian restaurant, takeaway menus and recipes are British Indian hybrid, main dishes are non vegetarian, few dishes are on the menu card, which never even exists in India and if by chance you prefer vegetarian, you'll need a magnifying glass to look for vegetarian options on the menu card. When you are in a mood to eat something different or exotic you are back to square one because you will get ONLY few dishes like saag aloo ( spinach and potato) Bhindi (okra) Bhaji , Brinjal ( aubergine ) Bhaji, Mix vegetable sabji and few usual daal. which are a regular in my kitchen anyway. In that case, other option is go to Michelin star Indian restaurants. Well, I won't be happy there either because I don't want my Indian food served as a plateful of art. I love Indian food to be served to me in the authentic manner, I won't be a happy bunny if I have to eat samosa with a fork and knife !

Normally I am good at planning my cooking, but in life sometimes you face those situations and just run out of time and and not many options are there to choose, so half heartedly chose to get a takeaway from our local Indian. One dish we chose was saag aloo but I was worried that the kids wouldn't eat it, especially my daughter. Surprisingly that day she ate that sbaji, and declared that saag aloo will be every time on her list whenever we order the food...after few weeks daughter herself asked can we order some Indian food from that particular takeaway, and she got her saag aloo..another surprise came to us, it wasn't the same looking or tasted what she liked before, we called them and came to know that the guy who prepared that sabji has left now and they have a new chef !

I was intrigued why she liked that particular sabji and thought of a recreating it at home for her. I found out that sabji was reddish colour, there was plenty of oil in the dish that potatoes were swimming in and there wasn't any big big chunks of onion or garlic presence which neither her or me prefer in the dish and great taste enhancer ingredient they used was kasoori methi ( dried fenugreek leaves ). After few trials and errors, I replicate that saag aloo for my daughter which is super hit with every member of the family. In the beginning few times I used generous amount of oil, but then slowly I cut down and for extra fat and nutty flavour started using cashews in this sabji.

Saag Aloo is a side dish, one of the Brit's favourite side dish you can find in the Indian restaurants or take away, usually potatoes cooked with spinach and just few spices. But I have prepared this dish with extra few ingredients and different method, just because my daughter started liking it and now we all prefer these tastes and no one minds reaching out for second helping.

Although throughout Britain this dish serve as a side dish, my recipe is substantial enough to stand on its own as a vegetarian course and definitely, I've cut the amount of oil in the original recipe way down. Saag Aloo, spicy, flavourful, delicious and filling dish and it can become everyone's favourite too!

Saag Aloo
Vegetarian Mains
Yield: 6-8 SERVINGS



Saag Aloo, spicy, flavourful, delicious and filling dish and it can become everyone's favourite too!
prep time: 20 Mcook time: 30 Mtotal time: 50 M


  • 6-8 cup spinach cleaned, washed and chopped
  • 5-6 potatoes medium
  • 3 tbsp. cashew nuts
  • 2 tbsp. ginger-garlic  crushed
  • 3-4 green chillies
  • 2 Fresh tomatoes big
  • 3-4 tbsp. oil
  • 2 tsp. kasoori methi - dried fenugreek leaves
  • 1 tsp. sugar
  • to taste salt
  • 1 tbsp. red chilli powder
  • 1 tsp. turmeric powder
  • 1/2 tsp. garam masala
  • 2-3 tbsp. ground cumin and coriander
  • 1 big onion roughly chopped
  • 1 tbsp. tomato paste


How to cook SAAG ALOO

  1. Boil potatoes, cool, peel the skin and cube them. 
  2. Leave it aside.
  3. Heat one tbsp. oil in a kadai and add onion and fry for a few minutes.
  4. Now add ginger, garlic, chillies and tomatoes and cook the mixture till tomatoes are cooked.
  5. Switch off the heat, transfer the onion mixture into a blender jar and let it cool for few minutes.
  6. Blend the mixture till you get a smooth puree.
  7. Now heat rest of the oil in a kadai, and add cashews, fry them till light pink.
  8. Remove them from the kadai.Turn down the heat, add onion and tomato puree and cook further few minutes.
  9. Add salt, sugar and all the masala.
  10. Cook the mixture till you see the oil separating, add kasoori methi.
  11. Now add chopped spinach and keep heat high.
  12. Keep stirring the sabji for 2-3 minutes and then add boiled potatoes.
  13. Once again turn the heat down, and cook the sabji for another 5-6 minutes without breaking potatoes.
  14. Switch off the heat and garnish sabzi with fried cashews and serve saag aloo hot with roti or paratha.
  15. Enjoy!


You can omit cashews totally if you don't like.
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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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  1. This sounds wonderful. I recently discovered how much I like lamb saag so a variation on saag is really appealing :)

    1. Thank you Laura :) have you tried palak paneer ?

  2. This sounds fantastic! You had my attention at the first photo!!

  3. Looks like one bit pot of flavor! Wow!

  4. Sounds delicious! And your photos are just lovely! We don't have many Indian restaurants in my area, i'll have to give this a go!

  5. This can be a challenging dish to photograph and yours are spectacular --- I want to drop everything and go make it NOW! We discovered Indian food when my husband and I spent a year in London after college, and I'm a huge fan, thanks for a wonderful recipe :)


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