Urtica Aloo recipe

This is our take on sag aloo, the great Indian dish using potatoes and spinach.  Only here we substitute the spinach for nettles.  We only pick the top 2 pairs of leaves on a nettle as they are the tenderest.  It also seems to promote continued growth.

urtica aloo | foraging | Kent | south east | London


  • 500g new potatoes
  • 300g of nettle tips
  • 2 tbsp of olive oil
  • 1 large onion
  • 1 chilli finely chopped
  • 2 cloves of garlic finely chopped
  • A thumb sized piece of fresh ginger grated
  • 1 tsp of ground coriander
  • ½ tsp of ground cumin
  • ½ tsp of chilli powder
  • ½ tsp of turmeric
  • 400g tin of chopped tomatoes
  • ½ tsp of sugar
  • Salt & pepper

How to make the urtica aloo

  • Blanch the nettles in boiling water and refresh in cold, drain, squeeze out the water and roughly chop
  • Boil the potatoes for 15 minutes and then place in cold water; drain and cut into bite sized chunks
  • Fry the onion in olive oil for 5 minutes
  • Add the chilli, garlic and ginger and cook for a minute on low heat
  • Add the spices and cook for a further minute
  • Add the tomatoes and sugar and cook on a medium heat for 5 minutes stirring frequently
  • Add the potatoes and nettles and heat for 5 minutes

You can try some of our other Indian themed recipes such as this wild & weedy curry.

We have loads of photos taken on our Wildfoods & Woodland Cooking courses on our Facebook page.

About Gary

Lead Instructor at Jack Raven Bushcraft, teaching bushcraft, wilderness and survival skills to groups and individuals.

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