Saag Aloo with Coconut Masala Sauce


Saag, meaning greens, spinach in this case and aloo meaning potato is not a authenic Indian dish but very popular in the U.K.


Saag Aloo with Coconut Masala Sauce


For 4 Person(s)


  • 5 Tbsp(s) Oil, seperated
  • 4 large Potatoes, cut into 1
  • 1 medium Onion, diced large
  • 5 cloves Garlic, minced
  • 2 Tbsp(s) Ginger, diced
  • 1 Tbsp(s) Cumin
  • 1 Tbsp(s) Madaras Curry
  • 1/4 tsp(s) Turmeric
  • 1 tsp(s) Mustard Seed
  • 5 medium Red Chilies, diced
  • 2 can(s) Coconut Milk
  • 1 can(s) Diced Tomatoes
  • 1 ea Lime, juiced
  • 2 package(s) Spinach, frozen
  • Cilantro, for garnish

Saag Aloo with Coconut Masala Sauce Directions

  1. Add oil to a large pan or wok and stir fry the diced potatos until close to done and browned. Remove from the pan and set-aside.
  2. Add oil to the pan and cook the onions until translucent. Add the garlic, ginger, chilies, cumin, curry, turmeric, and mustard seed. Cook for a few minutes until fragerant.
  3. Add the coconut milk, diced tomatoes and juice of one lime. Heat until the tomatoes begin to break-down.
  4. Add the drained spinach and return the potatoes. Mix and cook until the potatoes are al-dente.
  5. Serve by itself, over rice or with naan.


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