Gobi Aloo Saag cooking

Gobi Aloo Saag is a classic dish found in most Indian restaurants and there are many and various recipes to be found. This is my version adapted to my style of practical everyday cooking. Gobi Aloo Saag, is cauliflower and potato curry the Saag usually being spinach. In actual fact Saag means "greens" and if spinach is not for you this dish can be cooked with other green vegetables although I would suggest sticking to the darker greens purely for appearance. I have only used spinach but you could try it with spring greens or chard for example. You will only need the leaf though, remove any stem or stalks, so that the Saag cooks down quickly. Gobi Aloo Saag is normally served as a side dish in the western manner but it is substantial enough to be served on its own as a main meal for supper with plain rice as illustrated. The quantities here will serve four people as a main meal for a healthy, gluten free, (vegetarian even) supper.

Gobi Aloo Saag plated


This recipe is best cooked with a large heavy bottomed and lidded sauté pan.


Three good sized potatoes (preferably a firm and waxy type)
Whole medium cauliflower
125 gm baby leaf spinach
400gm tin chopped tomatoes
Two cloves garlic
Desert spoon fresh and grated root ginger
Two medium onions
Teaspoon black mustard seeds
Teaspoon cumin seeds
Four bay leaves
Teaspoon and a half of ground turmeric
Level teaspoon dried chilli flakes (you can also use fresh red chilli or chilli powder to taste but this is not a dish that you need to be too hot)
A good pinch each of sea salt and black pepper or to taste
Fresh coriander to garnish
Ghee or olive oil for frying.


Peel and cut the potatoes into approximately 25mm cubes, quickly frying on a high heat in a little ghee or olive oil until lightly browned. Remove potatoes from pan and keep to one side. Prepare the other vegetables. Finely chop the onions, grate or press the garlic, peel and grate the ginger then break the cauliflower into bite sized florets. In the oil left behind from frying the potatoes, fry the mustard and cumin seed until they begin to pop and then add the bay leaves and the prepared garlic, ginger and onions. Add a little oil if necessary and cook until soft. Add the turmeric and chilli flakes continuing to cook for a few more minutes until a pulpy consistency is achieved. Add the cauliflower florets and continue cooking and stirring gently until the cauliflower is uniformly coloured. Add the pre-fried potatoes and 400 gm chopped tomatoes, season to taste, mix thoroughly but carefully and, turning down the heat, cover and cook until the cauliflower is soft but still has a little bite. Cooking will take 15 to 20 minutes. Prepare and cook the rice to suit and wash the spinach (or other green vegetable) in readiness for the final stage. When the cauliflower is ready fold in 120gm of baby leaf spinach to wilt. No more cooking is required with spinach but other green leaves might need a few minutes. Immediately transfer to a pre-warmed serving dish and sprinkle over a little finely chopped fresh coriander to garnish.