Sea Beet Saag Alloo

Here we’re Cooking up a Sea Beet Saag Alloo, but You can use a vast range of wild greens instead of spinach in Saag Aloo, however my favourite by far is Sea Beet Saag Aloo – the beet bring a nice salty spinach flavour to the dish and lightens up the spicy potatoes perfectly. Enjoy as a side dish to any great curry or add some diced chicken or lamb to use this as a main in its own right.

Rmrony, CC BY-SA 3.0 <>, via Wikimedia Commons

Click here to see our sea beet foraging guide

Click here to see our common hogweed foraging guide


  • 500g chopped potatoes – 2cm cubes – par boiled for 10mins
  • 250g Sea Beet, roughly chopped
  • 1tbsp cumin seeds
  • 1 tsp turmeric powder
  • 1tsp hogweed seeds ground
  • ¼ tsp fine chilli flakes
  • 1tsp coconut oil

Method for making our Sea Beet Saag Alloo:

  1. In a wide frying pan heat the coconut oil to a high temperature and add the cumin seeds for 30 seconds until their fragrant aroma is released.
  2. Chuck in the par boiled potatoes and further spices and fry for 5-10 minutes until the potatoes are starting to crisp nicely
  3. Throw in the Sea beet stir for 30 seconds and turn of the heat
  4. Serve straight away and enjoy.

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