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Cumin Roasted Baby Potatos and Broccoli Spinach Saag

 I absolutely love making saag. Full of goodness and so versatile in terms of the greens you can use to make it. It’s surprisingly easy to make and the saag itself is a one pot dish! Love it! Traditionally, it is eaten with roti or naan but it can also be enjoyed with rice.

Saag, comes from Punjab, Northern India and it is one of the most popular curries to come from this region of India. The saag itself is made from bitter leafy greens (spinach, mustard or kale leaves) which are beautifully spiced with ginger, garlic, onions, fresh chillies, tomatoes and ground cumin and coriander, and is cooked to a puree. To give the dish substance, the saag is usually accompanied by another lead ingredient such as paneer (Indian Cottage Cheese), chicken or potatoes. I just love the way the gorgeous green gravy coats and marinades its accompanying ingredient.

Spinach saag is a regular in my household purely because spinach is so widely available, it cooks in no time and involves minimal preparation. What really makes this particular recipe special is the fact that the potatoes and broccoli are roasted, whereas usually they would simply be boiled. But it doesn’t stop there. I’ve roasted the potatoes and broccoli with ground cumin and coriander which tastes just gorgeous. The ground spices form a lovely crust around the potatoes as they roast and the flavours intensify in the cooking process, giving them a deep, savoury earthiness. I chose baby potatoes over regular potatoes because you don’t need to peel them, the skin is so thin you can’t tell it’s there, and it becomes beautifully crisp as it roasts. Moreover, baby potatoes tend to hold together better, even after a good roasting and tossing, so you don’t end up with a potato mush.

My immersion blender is my best mate in the kitchen and really helps bring the saag together in this recipe. I hope you’ll give it a go and let me know how you get on!

Cumin Roasted Baby Potatos and Broccoli Spinach Saag
Serves 5
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
841 calories
183 g
0 g
5 g
28 g
1 g
1334 g
919 g
16 g
0 g
3 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 841
Calories from Fat 43
% Daily Value *
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
Sodium 919mg
Total Carbohydrates 183g
Dietary Fiber 20g
Sugars 16g
Protein 28g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 20 baby potatoes, halved
  2. • Florets of 1 broccoli
  3. • 1/2 tbsp ground cumin and coriander for seasoning the potatoes and broccoli
  4. • Good pinch of salt for seasoning the potatoes and broccoli
  5. • 450g spinach
  6. • 1 tbsp vegetable or sunflower oil and extra for lightly coating the potatoes and broccoli for roasting
  7. • 2 white onions, roughly chopped
  8. • 6 tomatoes, roughly chopped
  9. • 6 green chillies, roughly chopped
  10. • Large thumb size piece of ginger, roughly chopped
  11. • 8 garlic cloves, roughly chopped
  12. • 1 ½ tbsp ground cumin and coriander powder
  13. • ½ tbsp red chilli powder
  14. • ½ tbsp turmeric powder
  15. • ½ tbsp. salt
  1. Pre-heat oven at 200
  2. Add the potatoes to a roasting pan. Lightly coat with oil and season with a good pinch of salt. Place in the oven for 15mins, just until the potatoes start to turn golden.
  3. In a mixing bowl, toss the broccoli in just enough oil to lightly coat the florets and season with a pinch of salt.
  4. Remove potatoes from oven and add the seasoned broccoli. Add ½ tbsp. of ground cumin and coriander powder and toss well to ensure the potatoes and broccoli all get a good seasoning. Roast for a further 20minutes or just until the potatoes and broccoli have turned crispy and golden.
  5. As the potatoes and broccoli are roasting, in a deep saucepan, heat oil on medium heat.
  6. Add roughly chopped onions, tomatoes, ginger, garlic, chillies and salt. Mix well, place lid partially on and let the vegetables cook down for a good 5-7 minutes or just until the onions turn translucent and the tomatoes release their juices.
  7. Add the red chilli powder, turmeric and ground cumin and coriander powder. Mix well and allow this to cook for a further 3-4 minutes to help cook away the rawness from the spices.
  8. Next go in with the spinach, mix well and put the lid on and leave for 5-7 minutes for the spinach to cook down.
  9. Remove the lid, mix well, by now the spinach should have cooked down, almost so that it looks less than half of the quantity originally added. Using the immersion blender blitz the ingredients to a puree, its fine if the odd spinach leaf is left whole but you want to blitz away the chunks of ginger and garlic as this is what really helps bring all the flavours together, and nobody wants to find large chunks of garlic and ginger when they're eating!
  10. Add the roasted vegetables and there you have it.
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