Saag Aloo

  • Author: Michelle Minnaar
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 6 side dish servings 1x


Learn how to make saag aloo at home! This authentic sag aloo recipe is an Indian potato and spinach curry that pre-boils the potatoes and uses fresh spinach. Save your takeaway money and make this healthy version at home instead!



  • 1kg (2lbs) potatoes, peeled and cut into 2.5cm (1in) cubes
  • 30ml (2 tbsp) vegetable oil
  • 10ml (2 tsp) cumin seeds
  • 10ml (2 tsp) mustard seeds
  • 1 large onion, sliced
  • 4 garlic cloves, peeled and crushed
  • 2.5cm (1in) fresh ginger, grated
  • 5ml (1 tsp) ground cumin
  • 5ml (1 tsp) ground coriander
  • 5ml (1 tsp) turmeric powder
  • 5ml (1 tsp) garam masala
  • 5ml (1 tsp) red chilli powder
  • 450g (1lb) fresh spinach leaves, washed
  • 1 green chilli, washed and finely chopped
  • salt to taste


  1. Boil the potatoes in a large pot of salted water for 10 minutes or until tender. Drain the potatoes and leave it steam dry.
  2. Heat the oil in a large frying pan and fry the cumin and mustard seeds for 2 minutes or until their aromas are released.
  3. Add the onion and continue frying on a medium heat with the spices until it softens and turns golden in colour.
  4. Add the garlic and ginger and give it a stir.
  5. Tip in the potatoes and turn up the heat.
  6. Add the ground cumin, coriander, turmeric, garam masala and chilli powder and stir well.
  7. Add the spinach and green chilli and stir again.
  8. Ensure the spinach is wilted, which would take about 5 minutes, and season to taste.
  9. Serve the sag aloo as a side dish as part of an Indian meal.


  • You can use baby potatoes instead of large potatoes.
  • For best results, use a starchy variety of potato, such as Maris Piper or Russet. This will enable the potatoes to keep their shape, while being fried.
  • Category: Side Dish
  • Method: Pan Fry
  • Cuisine: Indian

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