Mamta's Kitchen

Saag-Alu Potato & Spinach Bhaji

Aloo Palak ki sabji

Mamta Gupta

It is a simple and tasty dish, best served with Indian breads like chapatti, nan or paratha. It is a dry (without gravy) curry, popular at Indian restaurants in UK. Here, it has been cooked with much less oil and not too hot. Serves 4


  • 500 gm. spinach leaves (tinned or frozen spinach can be used)

  • 150-200 gm. potatoes

  • 1 large onion, peeled*

  • 1/2 inch piece of ginger, peeled

  • 1-3 garlic cloves (optional), peeled

  • 1-2 green chillies

  • 2 tbsp. cooking oil (or mustard oil)

  • 1 tsp. cumin seeds (or black mustard seeds or Panch Pooran)

  • A pinch of asafoetida powder

  • 1 1/2 tsp. coriander powder

  • 3/4 tsp. turmeric powder

  • 1/4 tsp. chilli powder (or 2 fresh green chillies)-adjust to taste

  • Salt to taste

  • 1/2 tsp. sugar

  • 1/2 tsp. Garam Masala

  • *Onions are optional in any dry vegetable bhaji, I usually make mine without any.

  • Adding a cup of chopped methi (fenugreek) leaves or 2 tbsp. of dry kasoori methi leaves with spinach, gives this dish a different, nice flavour.


  1. Wash and chop spinach roughly.

  2. Peel potatoes and cut into 1-2 inch pieces. New potatoes do not require peeling.

  3. Grind onion, ginger, garlic and green chillies in a food processor. Alternatively, chop or grate finely.

  4. Heat oil in a wok or deep frying pan.

  5. Add cumin seeds and asafoetida powder and let the cumin seeds splutter, not burn.

  6. Add ground/chopped onion, ginger and garlic. Fry until onions are golden brown. My mum and I mostly use ginger alone, no onions or garlic is added at all.

  7. Add turmeric, coriander powder, salt and chilli powder.

  8. Add potatoes and fry for about 5 minutes, until aroma of spices rises.

  9. Add spinach, mix well, cover and cook on medium-low heat, until potatoes are tender. Stir from time to time.

  10. Stir fry on higher heat, until all water is evaporated and the vegetable looks a little shiny.

  11. Taste and adjust seasoning.

  12. Sprinkle garam masala, sugar and stir well.

  13. Serve with hot Chapatties or Paratha.


  • Quantities of spinach, potatoes and onions are only a rough guide. A little more or a little less of either will not matter.

  • No additional water is required, spinach releases enough of its own water.

  • Adding a little squeeze of lemon juice or a little bit of crushed lemon pickle at the end of cooking, enhances the taste and flavour of this dish.

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