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–+ servings
Saag aloo in a bowl with naan bread on the side.

Saag Aloo {Spinach Potato Curry}

Keri Bevan
Saag aloo is a classic Indian dish of spinach and potatoes. As a hearty curry loaded with earthy spices and tender potatoes, it makes for a comforting weeknight dinner. I recommend serving it alongside basmati rice or warm naan bread to dip into the rich, flavorful gravy.
5 from 40 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course dinner
Cuisine Indian
Servings 4 servings
Calories 274 kcal

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.

Notes

❄️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.

Nutrition

Calories: 274kcalCarbohydrates: 46gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 107mgPotassium: 1222mgFiber: 8gSugar: 5gVitamin A: 1937IUVitamin C: 60mgCalcium: 72mgIron: 3mg
Keyword saag aloo
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