Channa Saag Aloo


A good winter meal

enjoy !!


  • 1 tsp black mustard seeds
  • 2 tins chick peas
  • 4 cloves of garlic
  • to taste (try at least 4) green chillies
  • 1 green pepper
  • 1 tsp ground black pepper
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tbsp olive oil
  • 1 onion
  • 3 potatoes
  • to taste salt
  • 1lb spinach
  • 2 tomatoes
  • 1 tsp turmeric


  1. Halve then coarsely slice the onion
  2. Thinly slice the garlic
  3. Remove seeds, cube the green pepper
  4. Slice the chillis
  5. Cube the potatoes (1 inch cubes are a good size)
  6. Peel and dice the tomatoes (pour boiling water over the toms to make peeling easier)
  7. Wash and tear up the spinach a bit
  8. Drain and rinse the chickpeas
  9. Using your biggest pot, ideally with a thick base and a lid
  10. Warm the olive oil and/or butter (I mix them, butter has a good flavour, adding olive oil helps stop it burning)
  11. Add the dry spices to the oil, keep on a low heat, when you hear the mustard seeds popping (a few minutes) add the onions and garlic and coat them in spices
  12. Let the onions soften and begin to brown, stir often
  13. Add the green pepper and chillis, let them soften, stir often
  14. Add the tomatoes, let them develop a sauce, stir often
  15. Add the potatoes, coat them in the sauce for a few minutes
  16. Add a cup of water (enough so the potatoes are nearly covered), put the lid on, let it simmer on a low heat until the potatoes are nearly cooked, stir often
  17. Add the chick peas, coat them in sauce, simmer gently for a few minutes, stir often
  18. Add the spinach and salt, put the lid on, leave it on a low heat
  19. When the spinach wilts, give it a good stir and you are ready to serve as soon as the potatoes are done
  20. Serve with rice, pitta bread or wholewheat toast, mmmmm
Preparation time
15 mins
Cooking time
30 mins