Saag Aloo is one of those dishes that always hits the spot! The combination of tender potatoes and spinach cooked in warm, fragrant spices is comforting, hearty, healthy, and seriously delicious.
What I love most about Saag Aloo is how simple it is to make. We're talking everyday ingredients and just a handful of spices!
This dish combines soft, golden potatoes with vibrant spinach, all cooked together in a blend of spices that'll make your kitchen smell incredible. Pair it with your favorite naan or roti for a meal that's satisfying and super wholesome!
Ingredient Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.
Ground fenugreek: This is also known as methi powder. You can usually find it in larger grocery stores, but you can leave it out if you can't find it.
Cayenne pepper: Adjust this to your family's taste. As written, the curry is mild.
Onions: I use brown onions, but you can use white onions.
Broth: I use either chicken or vegetable broth, and I always use a low-sodium variety.
Potatoes: You can use a floury potato or a waxy potato. We prefer the slightly more floury white potatoes.
Spinach: The recipe uses frozen spinach, which is super convenient. Just take it out of the freezer in the morning or when you get home from work, and it will defrost quickly and be ready to use. I usually have the chopped variety as it is easier to hide in pasta sauces. But you can use frozen-leaf spinach if that is what you have available.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- When boiling the potatoes, use just enough water to cover them. You want them nicely seasoned with the salt and spices.
- Only boil the potatoes until they are almost tender, they are fried after to fully cook and crisp up the edges. This stops them from falling apart in the final curry.
- When making the onion base for the sauce, you want to cook the onions over medium heat so they get soft and golden. If they start to color too quickly, reduce the heat.
- When you add the spices to the pan, stir them around in the oil and let them cook for 30 seconds. This helps develop the flavors and prevents the curry from tasting too raw.
Why You'll Love This Saag Aloo
- It is packed with flavor and is easy to make.
- It uses easy-to-find ingredients.
- It is a great vegetarian main course option if you have guests coming over.
- It makes a delicious side dish for a curry.
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Recipe Adaptions
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- Add chopped green chilies to the ginger and garlic mixture to make it spicy.
- Add extra veg to the curry. Cauliflower, mushrooms, green beans, and tomatoes make great additions.
- Add a drained can of chickpeas to the curry to bulk it up, and add some plant-based protein.
Serving Suggestions for Saag Aloo
Saag Aloo makes a great side dish or a great main.
As a Main: Serve it with some pilau rice and spicy naan. If you prefer to avoid the heat of chili, try a sweet peshwari naan.
As a Side: Serve it alongside your favorite saucy curry. We love it with a pork curry, chicken rogan josh or a chicken karahi.
Enjoy x
If you make this Saag Aloo, please come back and comment. You can also tag me on social media.
Any questions about the recipe? Use the comments section below.
Get the Recipe
Saag Aloo
Ingredients
For the base
- 2 onions (see note 1)
- 2 tablespoons ghee/oil
- 1 cup broth (see note 2)
For the potatoes
- 1½ lb potatoes (see note 3)
- 1 tablespoon salt
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground cardamon
- 1 teaspoon turmeric
- 2 tablespoon ghee/oil
For the spice mix
- 2 teaspoons ground coriander
- 1½ teaspoon ground fenugreek (see note 4)
- 1½ teaspoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon sweet paprika
- ½ teaspoon salt
- ½ teaspoon turmeric
- ¼ teaspoon ground cardamon
- ¼ teaspoon cayenne pepper (see note 5)
For the curry
- 1 inch piece of ginger
- 2 cloves garlic
- 3 tablespoons ghee/oil
- 1 tablespoon tomato paste/tomato puree
- 2 tablespoons water
- 1 cup frozen chopped spinach thawed (see note 6)
Instructions
Make the curry base
- Peel and roughly chop the onions2 onions
- In a large pan, heat the ghee/oil until shimmering.2 tablespoons ghee/oil
- Add the onions and cook over medium heat until soft and golden in color. (About 10 minutes)
- Transfer the onions and oil to a blender, add the broth, and puree until smooth.1 cup broth
To cook the potatoes
- Peel and chop the potatoes into bite size pieces and place in a saucepan. Sprinkle over the salt and spices.1½ lb potatoes1 tablespoon salt½ teaspoon ground cumin½ teaspoon ground coriander½ teaspoon ground cardamon1 teaspoon turmeric
- Just cover the potatoes with water, and bring to a boil. Cook for 8-10 minutes until almost tender. Drain well and let them steam dry
- Place the ghee or oil into a frying pan and cook the potatoes over heigh heat until they are golden and crispy. Drain on kitchen paper and set to one side.2 tablespoon ghee/oil
To make the curry
- Combine the spice mix ingredients in a small bowl and set to one side.2 teaspoons ground coriander1½ teaspoon ground fenugreek1½ teaspoon garam masala1 teaspoon ground cumin½ teaspoon sweet paprika½ teaspoon salt½ teaspoon turmeric¼ teaspoon ground cardamon¼ teaspoon cayenne pepper
- Peel and grate the ginger and garlic.1 inch piece of ginger2 cloves garlic
- Heat the ghee/oil in a large pan (you can use the same pan you cooked the onions/potatoes in, no need to wash it)3 tablespoons ghee/oil
- Add the ginger and garlic and cook over low heat for 2 minutes.
- Add the combined spices, tomato paste, and water. Then stir to combine.1 tablespoon tomato paste/tomato puree2 tablespoons water
- Add in the onion base and cook over medium-high heat for 5-7 minutes until thick and darkened in color.
- Add the fried potatoes and defrosted spinach (no need to drain) and stir to combine with the sauce. Simmer for a minute to allow everything to heat through.1 cup frozen chopped spinach
- Serve immediately.
Notes
- You can use yellow or brown onions.
- I use either chicken or vegetable broth, and I always use a low-sodium variety.
- You can use a floury potato or a waxy potato. We prefer the slightly more floury white potatoes.
- If you can't find ground fenugreek, you can replace it with ½ teaspoon of mustard powder or yellow mustard seeds.
- The cayenne adds heat; as written, this is medium-mild curry; you can increase the cayenne to make it spicier.
- If you want to use fresh spinach, use ½lb, remove any tough stems and finely chop. You will need to give it 3-4 minutes extra cooking time to allow it to wilt down fully.
Nutrition
Nutrition is per serving
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