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Le Chaudron recipe
Saag aloo épinards pommes de terre
Saag aloo (spinach and potatoes)
⏱ 35 minServes 4Easy240 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)fresh spinach
400 g (14 oz)potatoes, cubed
2onions, sliced
1piece of ginger (3 cm / 1 in), grated
2 tbspgaram masala
1 teaspoonturmeric
- 500 g (18 oz) fresh spinach
- 400 g (14 oz) potatoes, cubed
- 2 onions, sliced
- 1 piece of ginger (3 cm / 1 in), grated
- 2 tbsp garam masala
- 1 teaspoon turmeric
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the onions and ginger in oil for 5 minutes until soft and golden.
- Add the turmeric and garam masala and stir for 2 minutes.
- Add the potatoes, toss to coat, add a splash of water and cover.
- Cook for 15 minutes until tender.
- Add the spinach in batches and cook 5 minutes until wilted.
- Cook 5 minutes more, uncovered, and serve hot with naan.
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