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Saag aloo is a stunning Indian potato and spinach dish that we’ve paid with lamb skewers. Chunky potatoes are simmered in a spinach sauce spiced with warm flavours – there’s no heat in this dish.

Saag Aloo with lamb skewers

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4

Ingredients

Lamb Skewers

  • Diced lamb
  • 1 tbsp Olive oil
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Garam masala

Saag Aloo

  • 3 large potatoes, cut into 3cm cubes
  • 1 tsp Cumin seeds
  • 1 tsp Olive Oil
  • 1 Medium brown onion, chopped
  • 1 tsp Crushed garlic
  • 1 tsp Crushed ginger
  • 1 tsp Mustard seeds
  • 1 tsp Turmeric
  • 1 tsp Garam masala
  • 1 350g – 500g bag of frozen spinach, defrosted

Instructions

  • Place your wooden skewers in warm water to soak.
  • Boil the cubes of potato for between 8 to 12 minutes until tender. Drain and put to one side.
  • While the potatoes are boiling, add the lamb to a bowl with 1 teaspoon each of cumin seeds and garam masala, and 1 tablespoon of olive oil. Season well with salt and pepper and toss to coat in the spices. Set aside to marinate for 10 mins, then thread onto the soaked skewers.
  • BBQ, pan fry or grill the skewers for around 2 mins each side – 7-8 mins total time should give you medium rare lamb. Once cooked cover and set aside.

To make the saag aloo:

  • In a large pan, fry the cumin seeds with a teaspoon of olive oil, until the seeds are just starting to brown.
  • Add the chopped onion, garlic and ginger and mustard seeds and fry until the onion is softened and caramelising.
  • Add the boiled potatoes, turmeric and garam masala and 1-2 tablespoons of water to moisten the pan.
  • Add the spinach and stir for 4 minutes until the spinach has wilted and the potatoes are just starting to crumble.
  • Divide the Saag Aloo between plates and serve with the lamb skewers.

Notes

Non minted frozen peas are a great addition to the saag aloo.
You could add a can of chick peas and serve over rice for a vegetarian dish, or pair with almost any other protein such as chicken or fish skewers / fillets.
Or pair the saag aloo with another curry such as butter chicken, add some roti and rice for a home-made curry night.