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Saag Aloo Recipe | Spinach & Potato Curry

Saag aloo

Saag aloo is a traditional Indian dish made with potatoes (aloo) and leafy greens (saag), typically spinach or mustard greens, cooked with aromatic spices and aromatics. It is commonly served as a side dish but can also be enjoyed as a main course, especially when paired with bread like naan or chapati.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian, Punjabi
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • Vegetable oil: 3 tbsp 45 ml
  • Cumin seeds: 2 tsp 10 g
  • Garlic cloves sliced: 5 (approximately 20 g)
  • Bird’s-eye green chillies finely chopped: 2 (approximately 10 g)
  • Onion finely chopped: 115 g (4 oz)
  • Ground coriander: 1 tbsp 10 g
  • Ground turmeric: 1 tsp 5 g
  • Frozen chopped spinach: 400 g 14 oz
  • Potatoes peeled and cut into large cubes: 350 g (12 oz)
  • Fresh root ginger cut into slivers: 1 cm (½ in)
  • Salt: to taste

Equipment

  • Large saucepan or wok
  • Knife and cutting board
  • Measuring spoons and cups
  • Wooden spoon or spatula
  • Colander (for boiling potatoes)

Method
 

  1. Heat the oil in a large saucepan or wok over medium heat. Add the cumin seeds and, as they begin to sizzle, add the garlic and chillies. Fry for 1 minute, then add the onion and continue to fry for 7–8 minutes, stirring well, until the onion is golden.
  2. Add the coriander and turmeric and stir well. Add the frozen spinach, put a lid on the pan, and cook over medium heat for 5 minutes. Season with salt. As the spinach begins to release its moisture, turn the heat to low and cook for a further 5 minutes.
  3. Add the cubed potato and ginger and cook for 5 minutes, allowing the potato to absorb any residual moisture. The potatoes should be tender and the mixture should have a thick, cohesive texture.

Notes

Safety Notes: Ensure potatoes are boiled until just tender to avoid undercooking; use caution when handling hot oil and spices.
Substitutions: Use fresh spinach if frozen is unavailable; substitute ghee for oil for a richer flavor; replace potatoes with sweet potatoes for a different texture.
Storage: Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Pro Tips: For a creamier texture, stir in a splash of plant-based cream before serving; use a mix of spinach and mustard greens for a more complex flavor profile.