Recipes: Simple Saag Aloo (using straight-from-the-freezer ingredients)

Freezer Saag Aloo

Sharing another freezer-friendly meal in honour of #FoodWasteActionweek – because by stocking up on frozen foods and cutting back on short-lived fresh produce, I know that changing my plans at the last minute won’t lead to wasted food at home.

But why is that important? Because food waste feeds climate change, and we’ll ALL need to chip in if we’re to reach the UN Sustainable Development Goal of halving global food waste by 2030.

This is a sponsored post, in collaboration with #FoodWasteActionWeek.

If you find bagged salad leaves are often thrown away in your house, this recipe uses handy blocks of frozen spinach instead; add leftover potatoes and some store cupboard favourites to create one of my all-time veggie takeaway favourites – saag aloo. 

The best news is that frozen spinach can come in up to 71% cheaper than bags of the fresh stuff. As it doesn’t shrink when it hits the pan, you can always judge exactly the amount you need.


  • 3 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp ground cumin
  • 4 tsp ginger-garlic paste
  • 1 tsp chilli powder
  • 1 red onion, finely chopped (I like the colour more!)
  • 1 tbsp ground coriander
  • 1 tsp ground turmeric
  • 400g frozen chopped spinach
  • 350g cooked potatoes (unpeeled, previously frozen)
  • Sea salt to taste


  1. Heat the oil in a large wok over a medium heat. Add the ginger-garlic paste. Fry for a minute, then add the onion and continue to fry for 10 minutes.

  2. In a separate pan, toast the cumin seeds over a low heat until they start to release their aroma, then set aside.
  3. Add the coriander, turmeric, ground cumin and chilli powder to the wok, and stir well. Add the frozen spinach, put a lid on the pan (or cover with foil) and cook on medium for ten minutes. I like to take the foil off occasionally and break the spinach up by bashing at it with a wooden spoon – but that’s because I’m inherently impatient; it will break down on its own when covered.

  4. Add in the cooked potato and cook for five minutes: the potato may take some moisture away so you can add a dash of water and a little more oil to the pan if you need to. Serve with naan bread and sprinkle over the toasted cumin seeds.

This recipe has been adapted to be freezer-friendly and use fewer fresh ingredients; the original was created by Maunika Gowardhan for BBC Food.


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