recipe for Saag Aloo came from Sue Brewer who used to
live in Brittany where she had her own gites to rent.
Saag Aloo is a spinach based vegetable dish eaten in
Pakistan and India which is now aslo very populra in
Indian restaurants in the UK.
asked Sue to do her own introduction . . . . .
from London my better half and I have lived in a little
hamlet called Le Millet near Ploeuc sur Lie in France
for the past three years. Although life in the Cotes
d'Armor region of Brittany is quite idyllic there are
some downsides, notably the price and strength of tea
bags, unavailability of sliced back bacon (who can live
without bacon sarnies) and finally the lack of Indian
first two things we must stock up on during our infrequent
visits to England, but curries and bhajis - pas du problem!
realised that the only way I was ever going to have
an 'Indian takeaway' in France was to make it myself.
Now this isn't as silly as it sounds; I always make
the curries or whatever in large quantities and then
freeze them in meal-sized portions. So Saturday night
is still takeaway night, either sharing the meal with
friends or to eat whilst watching some rubbish on the
television - you know the sort of thing that's on TV
on a Saturday night.
I do bring back the spices from dear old blighty as
here in France they are rare and, if found, expensive
(except for that awful pale yellow curry powder) but
the rest is down to moi."
for Saag Aloo
lb / 450 g spinach, well washed
3 tbsp ghee or vegetable oil
8 oz / 225 g onions, peeled
2 inches / 5 cm root ginger, grated
4 cloves garlic, peeled and crushed
5 green cardamom pods
2 inches / 5 cm cinnamon stick
1 tsp ground coriander seeds
1 tsp ground cumin seeds
1/4 tsp chilli powder (cayenne powder)
125 g yoghurt
1/2 tsp salt
2 lb / 900 g potatoes
to make Saag
the washed spinach in a lidded pan with 2 fl oz water,
bring to the boil and simmer for 3 minutes. Drain
well and set aside to cool.
the peeled onions in half and thinly slice. Heat the
oil in a heavy frying pan, add the onions and fry
over a high heat until reddish brown - almost crisp.
the ginger and garlic and stir fry for 2 minutes.
the cardamom pods, cinnamon, coriander, cumin and
cayenne powder and fry for a further minute.
in the yoghurt well, and heat until bubbling, add
the salt and stir in 2 fl oz water.
the potatoes into smallish pieces (roughly 2"
x 2" / 5 cm x 5 cm) and stir into the spice mixture.
Cover and simmer for about 30 minutes or until the
potatoes are tender. Add a little more water if necessary
during the cooking process to stop the pan drying
the spinach finely, add to the potatoes and cook over
a low heat for 5 minutes.
can make Saag
in advance of the meal but it does not freeze well.