This Spinach Potato Curry, called Saag Aloo, is a hearty curry dish featuring tender potatoes and earthy greens. This simple recipe comes together quickly in a single pot and you can easily tailor the heat to your preference.
This recipe is a weeknight dinner lifesaver, much like our Instant Pot Chicken Tikka Masala.
Why You'll Love This Saag Aloo Recipe
Simple fresh ingredients come together to create a satisfying and flavorful curry perfect for busy weeknights or relaxed weekend meals.
- Simple and Economical: aag Aloo utilizes readily available ingredients, making it a budget friendly meal option.
- Flavor Explosion: The combination of earthy spinach, creamy potatoes, and warming spices creates a depth of flavor that is both comforting and exciting. Feel free to adjust the spice level to your preference.
- Quick and Easy to Make: This recipe comes together in under an hour, making it a perfect choice for busy weeknight meals.
- Vegetarian Delight: Saag aloo is naturally vegetarian and can be easily made vegan by using plant-based butter or oil.
Ingredients Overview
Everything to make Saag Aloo is easy to get, and fairly inexpensive. Garam masala is usually easy to find in most major grocery stores as well.
- Russet potatoes, washed peeled, and cubed.
- Vegetable oil or ghee
- Cumin seeds
- Mustard seeds
- Onion peeled and chopped
- Garlic minced
- Red pepper flakes
- Turmeric, ground
- Garam masala
- Fenugreek, ground
- Salt
- Tomato paste
- Vegetable stock or bullion in water
- Spinach fresh (or Mustard greens, Kale, or Swiss chard).
- Cilantro fresh, chopped for garnish
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Saag Aloo
This recipe walks you through the steps of creating a delicious Saag Aloo using fresh spinach and pantry-staple spices. It's easy to adjust the spices to your preference as well.
Cook the Potatoes
- Add peeled, cubed potatoes to a pot of salted water and cook until partially softened. Drain water off after the cook.
- Sauté the spices in the oil in a medium high sauce pan until lightly browned and fragrant.
- Add the chopped onions and minced garlic and cook until tender.
Sauté the Onions and Spices
- Add the spices and saute until fragrant, stirring constant so that the paste mixture does not burn.
Add Potatoes And Simmer
- Add the partially cooked potatoes to the skillet of spice and onion paste.
- Pour in the broth and gently coat the potatoes while bringing to a simmer.
Finish With The Spinach
- Add the greens (Spinach, Kale, or Mustard greens are all interchangeable with this recipe) and cover until wilted.
- Gently fold in the wilted green and continue to simmer until the potatoes are fork tender.
Serving Suggestions
Serve Saag Aloo with Garlic Butter Naan bread or roti (flatbread) and a dollop of plain yogurt for a cooling contrast to the warm spices. Cucumber Mint Raita (yogurt-based condiment) or chopped fresh cilantro make refreshing accompaniments for a satisfying and comforting meal.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this classic Indian recipe.
- While spinach (palak) is a common variation, Saag Aloo can be made with other leafy greens like mustard greens (sarson), kale, or even swiss chard.
- Adjust the amount of chili powder or cayenne pepper to suit your spice preference.
- Use russet potatoes for a classic texture, or substitute with red potatoes or sweet potatoes for a slightly different flavor profile.
Tips for Success
Here are a few tips for making this simple but savory saag aloo recipe.
- Spinach cooks quickly. Add it towards the end of the simmering process to maintain its vibrant green color and texture.
- Vegetable broth adds depth of flavor to the curry. If unavailable, use water and add a teaspoon of vegetable bouillon paste.
- Mashing a few potatoes while simmering helps thicken the curry slightly and creates a creamier texture.
- Saag Aloo can be enjoyed as a soupy curry or a thicker stew. Add more water or broth for a thinner consistency, or simmer for a longer time to thicken the sauce.
More Delish Recipes
- Butter Chicken and Garlic Naan
- Curried Indian Lentil Soup
- Cold Wild Rice Salad With Apples
- Curried Indian Lentil Soup
- Instant Pot Chicken Tikka Masala
Storage Options
- Leftover Saag Aloo can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.
- Saag Aloo can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Related Recipes
Frequently Asked Questions
Saag Aloo features potatoes as the primary vegetable, while Palak Paneer uses paneer (Indian cheese) as the protein. Both dishes are simmered in a similar spinach-based sauce.
Absolutely! Frozen spinach is a convenient option.
Garam masala is a warming spice blend commonly used in Indian cuisine. It typically includes cloves, cinnamon, cardamom, cumin, and coriander. You can find pre-made garam masala in most grocery stores.
More Delish Recipes
Get The Recipe!
Saag Aloo (Spinach Potato Curry)
Ingredients
- 1½ lb potatoes peeled and cubed Russet potatoes
- 3 tablespoon oil or ghee
- 2 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 large onion peeled and chopped
- 3 cloves garlic minced
- ½ teaspoon red chili pepper flakes
- 1 teaspoon turmeric ground
- 1½ teaspoon garam masala
- ¼ teaspoon fenugreek ground
- ½ teaspoon salt
- 1 tablespoon tomato paste
- ¾ cup vegetable stock or bullion in water
- 4 cups spinach fresh, packed
- cilantro fresh, chopped for garnish
Instructions
- Add peeled, cubed potatoes to a pot of salted water and cook until partially softened. Drain water off and set to the side.1½ lb potatoes
- Sauté the spices in the oil in a medium high sauce pan until lightly browned and fragrant.3 tablespoon oil, 2 teaspoon cumin seeds, 1 teaspoon mustard seeds
- Add the chopped onions and minced garlic and cook until tender and transparent.1 large onion, 3 cloves garlic
- Add the red chili pepper flakes, turmeric, garam masala, ground fenugreek, salt, and tomato paste. Mix mix over medium heat until fragrant, stirring constant so that the paste mixture does not burn.½ teaspoon red chili pepper flakes, 1 teaspoon turmeric, 1½ teaspoon garam masala, ¼ teaspoon fenugreek, 1 tablespoon tomato paste, ½ teaspoon salt
- Add the partially cooked potatoes to the skillet of spice and onion paste. Pour in the broth and gently mix to coat the potatoes while bringing to a simmer.¾ cup vegetable stock
- Add the spinach (or other greens) and cover while on medium low until spinach is wilted. Gently fold in the wilted green and continue to simmer until the potatoes are fork tender. Serve immediately with fresh chopped cilantro or parsley as garnish.4 cups spinach, cilantro
Notes
- Spinach cooks quickly. Add it towards the end of the simmering process to maintain its vibrant green color and texture.
- Vegetable broth adds depth of flavor to the curry. If unavailable, use water and add a teaspoon of vegetable bouillon paste.
- Mashing a few potatoes while simmering helps thicken the curry slightly and creates a creamier texture.
- Saag Aloo can be enjoyed as a soupy curry or a thicker stew. Add more water or broth for a thinner consistency, or simmer for a longer time to thicken the sauce.
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