Urtica Aloo recipe   Recently updated !

urtica aloo

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.


  • 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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