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12 December 2012,21:00 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Wash the spinach thoroughly and chop finely.
  • Add Spinach to a little water and simmer until the spinach is soft. Drain well and set aside.
  • Peel and dice the potato in a bowl of water to prevent it discolouring.
  • Heat the oil in a heavy-based saucepan, add onion seeds and mustard seeds , fry quickly until they darken a shade.
  • Add the chopped onions and fry until golden brown.
  • Take the tomato puree in a bowl and mix with all the remaining ingredients except the fresh coriander and water.
  • Pour this mixture over the onions and stir-fry for about 2 minutes over a medium heat, scraping the bottom of the pan.
  • Add the spinach and continue to stir-fry for at least 5 minutes or until it turns a shade darker.
  • Add the potatoes and fresh coriander, lower the heat and add the water.
  • Cover and simmer until the potatoes are cooked and the water has evaporated. Serve hot with chapati or rice.


  • 1 teaspoon diced and crushed ginger root
  • 320 grams fresh spinach or 250 grams frozen 
  • ½ teaspoon ground coriander
  • 1 large potato 
  • ½ teaspoon ground cumin
  • 75 ml IDHAYAM sesame oil 
  • ½ teaspoon chilli powder
  • ¼ teaspoon onion seeds 
  • ¼ teaspoon turmeric
  • ¼ teaspoon mustard seeds 
  • 1 teaspoon salt
  • 2 medium onions, peeled and chopped 
  • 1 tablespoon lemon juice 
  • 1 tablespoon fresh coriander
  • 1 tablespoon tomato puree 
  • 200 ml water
  • 1 teaspoon crushed garlic

1 comment for “Aloo Saag”

  • Jaanvi sinha
    Posted 05 August 2013 at 20:21:40

    please recipies mjhe hindi me chaye... so plz accept my reqst..

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