A delicious Sag Aloo that really hits the spot.

I’ve been looking at various recipes for sag aloo for a while now. None of them seemed to give me the result I was after. Every now and then, Spices of India send me an email wanting me to buy their pretty expensive spices. This time round, they also sent a recipe for sag aloo. As it was from them, I thought it might hit the spot and decided to give it a go.

Sag Aloo

Priced at Asda using mySupermarket

400g frozen spinach, 1.3kg/£1.50, 46p
2 onions, peeled and sliced, 2kg/£1.18, 18p
A tin of potatoes, 15p
1 clove garlic, crushed, 5p
A chilli, fine chopped, 5p
1 tsp mustard seed, £1/48g X 2p
1 tsp turmeric 45g/70p, 3p
1 tsp ground cumin, 70p/41g, 3p
1 tsp garam masala, £1.25/92g, 3p
4 tblsp oil, 6p
Plenty of freshly ground black pepper

Total cost £1.06
Total nutrition, 928 calories, 68g carbs, 60g fat, 21g protein, 18g fibre

Serves 4, as a side dish at 26p and 232 calories, 17g carb, 5g protein, 4g fibre

Have half, on its own, for 53p, as a filling and tasty meal.  Or split into 4 portions, and serve with a quarter of the Paneer curry, recipe coming in a day or two.

Asda is not showing the 100g packs of spices, if you can get these, the spices are much much better value

Sag aloo





Open the potatoes, drain well and rinse. Warm half the oil in a frying pan and fry the potatoes until crispy. Slice first if necessary. Set aside.
Add the remaining oil, add mustard seeds and cook until they pop, you’ll need a lid, add cumin. Add the sliced onions, garlic and chilli and sauté until the onions are golden brown.

Add turmeric and garam masala, and stir well. Drain the spinach well and add to the pan, stir all together. Warm through gently and season well. You’ll need plenty of salt and pepper. Now add the crispy potatoes. Stir gently, taking care not to break them up.

Use fresh spinach if you prefer, especially if you grow it. Wash well and wilt into the pan at the same stage.

If you use fresh potatoes, cook them before adding to the pan. Leave them unpeeled if you like. The quantities of either spinach or potato aren’t vital for this, have more, or less, of either, and it won’t make much difference

The tinned potatoes have a firm texture and seem to work better than fresh for this


Swap the potato for sweet potatoes, or any other root vegetable, or of course, a mixture. So, maybe, sweet potato and parsnip; carrot and swede; turnip and celeriac; mixed frozen veg from a bag.
Use any curry powder or paste that you have, it will taste different, obviously, but will still be good.

If you like chilli heat, add more chilli. I like lots of spice, but not much heat, so I don’t use much chilli.

This will freeze well, and could be used for homemade Indian meal mixes too. A paneer curry recipe is coming soon, and you can combine that with anything else, such as the spicy veg rice recipe from the kedgeree, a nan bread, and  tomato dahl or lemon dahl. With the amounts you will have when serving several things at once, you will still be providing a very cheap meal, as you won’t be eating a full portion of each thing. They all freeze brilliantly, so make the whole recipe and have some lovely home made ready meals to hand.


This does indeed hit the spot. Spicy, not hot, flavoursome and delicious. It uses a lot of oil, and I wondered whether to use as much as the recipe suggested, but I went ahead with it. The spices soak up a lot of oil when cooking, and it does contribute a lot to the finished dish. I used coconut oil this time as I am experimenting with it, ordinary oil will be fine, or of course, you could use butter or ghee.

I had half of it, just on its own, for dinner this evening. Tomorrow, I will be making a paneer curry, and I shall have a bit of that, a bit more sag aloo, and perhaps a bit of nan as well. Yum


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  1. Thrifty Lesley

    I’m so glad you liked it, and mixing cuisines is totally allowed

  2. Su

    I realise that this is an older post, but I’ve just made this an it was absolutely delicious, even with the substitutions I made. I had it with dosas, which I know is mixing regional cuisines, but the ethnic food police haven’t knocked at my door, yet!
    This recipe is very definitely a keeper.

  3. Lesley

    I just used tinned because I wanted to see what they were like

  4. Pellrider

    The recipe sounds yummy. I like to use fresh potatoes. They are on sale in Toronto now.
    Looking for a way to freeze the potatoes.

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