📝 About This Recipe
This British Indian Restaurant (BIR) style Saag Aloo is the quintessential comfort side dish, blending earthy, spiced potatoes with vibrant, buttery spinach. Unlike traditional dry bhaji, this version leans into the 'Modern British' style with a slightly saucy consistency and a bold hit of garlic and cumin. It is a masterclass in texture—crispy-edged potatoes meeting silky greens—making it a beloved staple of the UK high street curry house.
🥗 Ingredients
The Potatoes
- 500 grams Maris Piper or King Edward Potatoes (peeled and cut into 2cm cubes)
- 1/2 teaspoon Turmeric powder (for parboiling)
- 1 teaspoon Salt
The Aromatics & Spices
- 3 tablespoons Ghee or Vegetable Oil (ghee provides a more authentic, nutty flavor)
- 1 teaspoon Cumin seeds (whole)
- 1 medium White onion (very finely diced)
- 1 tablespoon Garlic paste (or 4 cloves crushed)
- 1 tablespoon Ginger paste (freshly grated)
- 2 Green chilies (slit lengthwise for mild heat or chopped for spicy)
- 1 teaspoon Ground coriander
- 1/2 teaspoon Garam masala (high quality)
- 1/2 teaspoon Kashmiri chili powder (for mild heat and deep red color)
The Greens
- 400 grams Fresh Baby Spinach (washed and roughly chopped)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms; essential for the 'British' curry taste)
- 1/2 tablespoon Lemon juice (freshly squeezed)
- 1 handful Fresh Coriander (chopped for garnish)
👨🍳 Instructions
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1
Place the cubed potatoes in a pot of cold water with the turmeric and a pinch of salt. Bring to a boil and simmer for 8-10 minutes until just tender but not falling apart. Drain and let them steam dry for 5 minutes.
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2
Heat the ghee or oil in a large, deep frying pan or wok over medium-high heat. Once shimmering, add the cumin seeds and let them sizzle for 30 seconds until fragrant.
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3
Add the diced onions to the pan. Sauté for 8-10 minutes, stirring frequently, until they are a deep golden brown. This 'browning' is the secret to the rich base flavor.
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4
Stir in the garlic paste, ginger paste, and green chilies. Cook for another 2 minutes until the raw smell of garlic disappears.
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5
Lower the heat slightly and add the ground coriander, Kashmiri chili powder, and a splash of water (about 2 tablespoons) to prevent the spices from burning. Stir into a thick paste.
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6
Add the parboiled potatoes to the pan. Toss them gently in the spice base and fry for 5 minutes, allowing the edges of the potatoes to pick up some crispy, golden color.
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7
Add the spinach in batches. It will look like a lot, but it will wilt down quickly. Stir gently to incorporate with the potatoes.
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8
Once the spinach has wilted, sprinkle over the garam masala and the crushed Kasuri Methi (dried fenugreek). This provides that unmistakable 'restaurant' aroma.
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9
Cover the pan with a lid and cook on low heat for 3-5 minutes. This allows the potatoes to absorb the moisture and flavor from the spinach.
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10
Remove the lid, stir in the lemon juice to brighten the flavors, and season with extra salt if needed.
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11
Garnish generously with fresh coriander and serve immediately while steaming hot.
💡 Chef's Tips
For the best texture, use floury potatoes like Maris Piper; they absorb the spices better than waxy varieties. Don't skip the parboiling step with turmeric; it ensures the potatoes are yellow all the way through and perfectly cooked. If the dish looks too dry, add a tiny splash of water or a knob of butter at the end for a glossy finish. Always crush the Kasuri Methi between your palms to release the essential oils before adding it to the pan. If you prefer a 'creamy' British style, stir in a tablespoon of double cream or Greek yogurt right at the end.
🍽️ Serving Suggestions
Serve as a side dish alongside a classic British Chicken Tikka Masala or Lamb Jalfrezi. Pair with buttery garlic naan or fluffy pilau rice to soak up the spiced juices. Enjoy with a side of cooling cucumber raita and mango chutney. A crisp, cold Indian lager or a light Pale Ale cuts through the earthy spices perfectly. For a vegetarian main, serve it with a side of Tarka Dal and crispy poppadoms.