Saag aloo is a classic Indian dish of spinach and potatoes. It's hearty curry loaded with earthy spices, spinach and tender potatoes that makes for a comforting weeknight dinner. I recommend serving it alongside basmati rice or warm naan bread to dip into the rich, flavorful gravy.
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I'm excited to share a new 30-minute recipe that's as healthy as it is comforting: saag aloo. This classic Indian dish combines vitamin-packed spinach and warm, tender potatoes in an aromatic, mildly spiced curry sauce.
So if you're looking for an easy homemade meal that's still pure comfort food at heart, you'll want to keep reading for the saag aloo recipe ingredients and instructions up next. I've made this a few times now, tweaking the method and spices to perfection. I can't wait for you to enjoy this new favorite. I love to serve it with turmeric rice and an authentic Indian flatbread like this whole wheat phulka.
If you like potato based curries, be sure to also check out my recipes for aloo gobi, a stir fry made with cauliflower and potatoes, as well as aloo vindaloo, another curry made extra flavorful with vinegar and spices. But for now, let's get cooking up some saag aloo!
🛒Ingredients & Notes
- Potatoes: The best potatoes to use for saag aloo are waxy potatoes that hold their shape well during cooking. I recommend Yukon Gold potatoes, red potatoes or fingerling potatoes. While Russet or other high-starch potatoes are great for baking or mashing, they easily fall apart in curries. They'll work in a pinch but they won't retain their shape as well as waxy potatoes.
- Spinach: I used fresh spinach, but you could also use frozen spinach. Just be sure to thaw it and squeeze out as much liquid as possible before chopping and adding to the curry. The flavor will be similar to fresh spinach. In India, saag aloo is often made with mustard greens, radish leaves or a spinach/mustard mix. But any hearty leafy green can make a delicious, nourishing saag aloo. Try what you have on hand!
- Chili Pepper: The ideal red chilies to use in saag aloo are ones that add vibrant red color and a moderate level of heat. You can use whatever is easiest to find, but in an ideal world Kashmiri Chilies, De Arbol Chilies or Byadgi Chilies are the best choice. Remove the seeds for less heat.
👨🍳How To Make Saag Aloo
- Step 1 - Heat The Seeds: Heat oil in a large skillet or pan over medium heat. Add cumin seeds and mustard seeds. Allow them to splutter for a few seconds.
- Step 2 - Saute The Onion: Add chopped onions and sauté until they turn translucent.
- Step 3 - Add The Aromatics: Add minced garlic, grated ginger, and chopped green chilies. Sauté for another minute until fragrant.
- Step 4 - Add The Tomatoes: Stir in the chopped tomatoes and cook until they turn soft and mushy, about 5-7 minutes.
- Step 5 - Add The Spices: Add ground coriander, ground cumin, turmeric powder, garam masala and salt. Mix well and cook for another 2 minutes to allow the spices to blend together.
- Step 6 - Cook The Potatoes: Add the cubed potatoes to the pan and mix until they are well coated with the spice mixture. Pour in ½ cup of water, cover the pan, and let the potatoes cook until they are almost tender, stirring occasionally, about 10-12 minutes.
- Step 7 - Add The Spinach: Once the potatoes are almost cooked, add the chopped spinach to the pan. Mix well, cover, and cook for an additional 5 minutes until the spinach wilts and combines with the potatoes.
- Step 8 - Taste & Adjust: Adjust salt and spices according to taste.
- Step 9 - Garnish & Serve: Garnish with fresh cilantro leaves and serve hot with rice or naan bread. Squeeze fresh lemon juice over the curry before serving.
Top Tip
Check on your potatoes as they're cooking. If the pan is getting too dry, add a bit more water.
🍽️What To Serve With Saag Aloo
- Basmati rice or jeera rice are classic pairings. The plain rice soaks up the rich curry sauce, while the cumin in jeera rice adds another layer of flavor.
- Fluffy, soft naan is the perfect way to scoop up saag aloo. Look for vegan naan without ghee or yogurt, or make your own.
- You could add some roasted, spiced chickpeas for a bit of crunch.
- Cucumber raita - Cooling cucumber blended with non-dairy yogurt, mint and cumin seeds is a classic Indian side dish.
❄️Storage Instructions
Fridge Storage: For fridge storage, store saag aloo in an airtight container. Refrigerate any remaining curry within 1 hour after cooking. Airtight storage will preserve the flavor and texture, keeping the saag aloo best fresh for 3-4 days in the fridge.
Freezer Storage: One of the great things about saag aloo is that it freezes wonderfully for longer term storage. If freezing, let the curry cool completely before transferring to a freezer-safe, airtight container. Flatten in sealed bags to freeze flat. The saag aloo will keep for 1-2 months in the freezer.
To Re-Heat From Frozen: Let the frozen saag aloo thaw overnight in the fridge. Transfer it to a saucepan and gently reheat over medium-low heat, stirring occasionally, adding splashes of water to adjust the texture.
🙋Frequently Asked Questions
Saag Aloo is made with potatoes, while Saag Paneer swaps the potatoes for cubes of firm paneer cheese. The spinach base for both is similar - vibrant, slightly bitter, and muted by aromatic spices.
Saag aloo, while laced with warming spices, traditionally has a mild level of heat. Its complex but gentle flavor comes more from the play of ginger, garlic, cumin, and coriander rather than overpowering chilies. However, you can always control the spice by adjusting the amount and type of chili pepper used.
Saag aloo can easily be made in advance! It freezes really well. Prepare the curry up to 2-3 days ahead, let it cool, then transfer to an airtight container or freezer bags, flattening for easy storage; once ready to serve, simply thaw overnight in the fridge and gently reheat with a splash of liquid to regain the creamy, tender perfection that tastes like you just made it fresh.
Craving More Vegan Indian Recipes?
Sweet Potato Curry With Lentils
Perfect Coconut Rice In Rice Cooker {Coconut Milk}
Easy Aubergine & Chickpea Curry
📖 Recipe
Saag Aloo {Spinach Potato Curry}
Ingredients
- 4 medium potatoes peeled and cubed
- 2 cups fresh spinach leaves washed and chopped
- 1 onion finely chopped
- 2 large tomatoes finely chopped
- 2 cloves garlic minced
- 1- inch piece of ginger grated
- 2 red chilies finely chopped (adjust according to spice preference)
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- Fresh cilantro leaves for garnish
- Lemon wedges for serving
Instructions
- Heat oil in a large skillet or pan over medium heat. Add cumin seeds and mustard seeds. Allow them to splutter for a few seconds.
- Add chopped onions and sauté until they turn translucent.
- Add minced garlic, grated ginger, and chopped green chilies. Sauté for another minute until fragrant.
- Stir in the chopped tomatoes and cook until they turn soft and mushy, about 5-7 minutes.
- Add ground coriander, ground cumin, turmeric powder, and salt. Mix well and cook for another 2 minutes to allow the spices to blend together.
- Add the cubed potatoes to the pan and mix until they are well coated with the spice mixture.
- Pour in ½ cup of water, cover the pan, and let the potatoes cook until they are almost tender, stirring occasionally, about 10-12 minutes.
- Once the potatoes are almost cooked, add the chopped spinach to the pan. If the pan is getting dry, add a bit more water. Mix well, cover, and cook for an additional 5 minutes until the spinach wilts and combines with the potatoes.
- Sprinkle garam masala over the curry and give it a final stir. Adjust salt and spices according to taste.
- Garnish with fresh cilantro leaves and serve hot with rice or naan bread. Squeeze fresh lemon juice over the curry before serving.
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