Saag Aloo is a traditional Indian potato and spinach curry made with aromatic spices, garlic, and fresh coriander. This easy vegetarian recipe is perfect for weeknight dinners or as a flavorful side dish with rice or naan. Ready in under 30 minutes, it’s a healthy and comforting Indian meal packed with nutrients and bold flavors. Ideal for meal prep and naturally gluten-free, this spinach and potato curry is a great option for those looking for authentic Indian home cooking.

A comforting, flavorful vegetarian dish made with tender potatoes, fragrant spices, and fresh spinach. This classic Indian side pairs beautifully with curries or can be enjoyed on its own with naan or rice.

Ingredients

600 g (1.3 lbs) potatoes, peeled and chopped into bite-size pieces (Rooster, waxy or floury varieties work well)
3 tbsp ghee or oil
2 tsp cumin seeds
1 tsp mustard seeds
1 large red onion, peeled and diced
2 cloves garlic, minced
1 red chilli, finely chopped (adjust to taste or use a milder or hotter chilli)
1 tsp turmeric
1 tsp garam masala
⅛ tsp ground fenugreek
1 tbsp tomato purée (paste for US)
¼ tsp salt
120 ml (½ cup) chicken stock (or vegetable stock for a vegetarian version)
150 g (about 4 packed cups) baby spinach
Fresh coriander, to garnish

Instructions

Boil the Potatoes
Place the chopped potatoes in a pan and cover with cold water. Bring to a boil, then simmer for 8–10 minutes until just tender. Drain and set aside.
Toast the Spices
In a large frying pan, heat the ghee or oil over medium-high heat. Add cumin and mustard seeds and cook for 1 minute, until they begin to pop and release their aroma.
Cook the Aromatics
Lower the heat to medium. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until softened. Stir in the garlic and chopped chilli and cook for another minute.
Add the Spices
Sprinkle in the turmeric, garam masala, fenugreek, and tomato purée. Stir well to coat the onion mixture with the spices and cook for 1 minute.
Combine with Potatoes
Add the drained potatoes and salt. Stir to coat the potatoes in the spiced onion mixture.
Add Stock and Spinach
Pour in the stock and add the spinach. Stir and cook for 1–2 minutes, until the spinach wilts and the mixture is heated through.
Serve
Garnish with fresh coriander and serve warm.

Tips

Don’t overcook the potatoes — they should be tender but not falling apart.
Use baby spinach for quick wilting, or chop regular spinach if using.
Roasting the potatoes beforehand can add extra flavor and texture.

Variations and Substitutions

Make it vegan: Use vegetable stock and oil instead of ghee.
Spicier version: Add more chillies or a pinch of chilli powder.
Creamier version: Stir in a spoonful of yogurt or coconut milk at the end.
Add protein: Toss in chickpeas or paneer cubes for a more filling dish.

FAQs

Can I make this ahead of time?
Yes, Saag Aloo reheats well. Store in the fridge for up to 3 days and reheat gently on the stove.

Can I freeze Saag Aloo?
Yes, though the texture of the potatoes may change slightly. Freeze for up to 1 month and reheat from frozen or thawed.

Can I use frozen spinach?
Absolutely. Just thaw and drain it well before adding to the pan.

Serving Suggestions

Pair with naan, chapati, or basmati rice.
Serve as a side to curries like chicken tikka masala or dal.
Top with a dollop of yogurt or a squeeze of lemon for extra brightness.

Why You’ll Love This Recipe

Packed with flavorful Indian spices and comforting textures
Ready in under 30 minutes
Easily adaptable for vegan, gluten-free, or spicier preferences
A wholesome way to include greens and veggies in your meal
Perfect as a main or side dish