A wonderful vegan curry with fresh spicy flavours, this saag aloo recipe is an authentic Indian dish that packs a punch. It brings Indian restaurant-style quality and is easy to follow, with a list of readily available ingredients.
So, are you ready to dive into this subtly spiced sensation? Let's get cooking!
Why you'll love this saag aloo recipe
- It makes an excellent alternative to meat-based curries, with hearty potato and vibrant green baby spinach as the key ingredients.
- The colours are fantastic! The verdant green of the spinach, the golden glow of cooked potatoes infused with turmeric, and the bold, vivid red of the peppers create a feast for the senses.
- It's an easy recipe if you're not confident when it comes to cooking curries. A good entry-level dish where you can familiarise yourself with typical curry cooking techniques. When you've mastered it, you'll come back to it again and again.
- Potato curry is ideal for a midweek winter warmer and can be served with typical Indian side dishes.
Equipment needed
There are a few essential kitchen items you'll need before making saag aloo.
- Large frying pan – an essential when making curry, you'll need a good quality pan that can withstand high temperatures
- Heavy bottom saucepan – you can also use a saucepan for this curry
- Mortar and pestle – if you decide to make your own curry paste, you'll need this indispensable combo tool
How to make saag aloo
Blanch the spinach.
Drain the spinach, then chop roughly.
Boil the potatoes in turmeric water.
Fry the cumin and mustard seeds until their aromas are released.
Add the garlic, onions, green chilli, and ginger and fry for a few minutes.
Add the halved cherry tomatoes and cook for a few minutes.
Sprinkle in the turmeric, coriander, and garam masala. Stir it and cook for a few minutes.
Tip in the potatoes and spinach. Give it a stir.
Adjust the seasoning and serve immediately as part of an Indian meal. Enjoy!
Top Tip
Blanching your baby spinach helps retain that excellent vivid green colour.
What to serve with saag aloo
Sides
Pair your palak aloo potato curry with a delicious side dish or chutney to get the best out of the flavors and make your meal a full-on feast!
- Basmati rice - the classic side dish that goes with every kind of curry you can think of.
- Peshwari naan - practically an essential Indian side, this freshly made naan bread is perfect for mopping up the juices of your flavourful saag aloo.
- Quince chutney - this slightly tart and sweet chutney goes really well with the flavours of this spinach and potato curry recipe.
- Papaya chutney - another delicious chutney with a beautiful fruity flavor; this papaya chutney will elevate your saag aloo.
- Sweet potato rice - put a spin on traditional rice with this delicious and healthy side dish
- Spinach pakora - a popular Indian snack, these fried spinach fritters are the perfect accompaniment to saag aloo.
Wine and beer pairings
A vibrant red with fruity notes is ideal for cutting through the spices. Go for a Beaujolais, Gamay, or a fabulous light-bodied wine like Pinot Noir.
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I'd recommend a blonde beer like Cobra or Kingfisher with this palak aloo potato curry recipe.
Variations to this recipe
- You can adjust the green chilli according to your heat preference.
- If you feel the need for a more creamy alternative, then add coconut cream. The cream will retain the consistency of the dish. If you add coconut milk, the recipe might become slightly runny.
Popular substitutions
- You can replace spinach with leafy greens, such as collard greens or mustard greens, for this recipe.
- If you can't find fresh spinach, you can replace it with frozen spinach.
Top Tips
- Ensure the waxy potatoes are not overcooked to maintain their shape and texture.
- Shocking the spinach in ice water retains its vibrant color and stops cooking to prevent it from becoming too wilted.
What is saag aloo?
It's a delicious Indian spinach and potato curry containing potato and spinach and spices including cumin and turmeric.
The secret is fresh spinach. Saag aloo is an excellent alternative to the well-known meat curries of Indian cuisine. It's a flavourful, slightly spicy dish. Moreover, it is completely vegan, being based on potatoes and spinach.
If you think potatoes and spinach sound boring, you haven’t yet had a good, spicy saag aloo!
Normally, it takes a long time to cook a good Indian dish. However, in this case, that is not so. You can make this tasty dish in less than 45 minutes.
You can serve it as a vegan main course or lunch dish. On the other hand, you can also serve saag aloo as a side for other Indian food or part of an Indian feast.
It would be a perfect side dish for an Indian roast leg of lamb.
What does 'saag' mean in English?
Saag translates as 'green leaves' in English. Saag aloo is just a bunch of saag dishes you might recognise from your local Indian restaurant. Other dishes include saag paneer, saag gosht, and chana saag.
However, although the assumption is easy to make, saag means green leaves, not spinach. This means that saag aloo and similar dishes were traditionally made with other green leaves.
For example, this could be mustard leaves in the case of Sarson de Saag's case. It could also be kale, chopped broccoli, or other greens.
Is saag aloo hot?
A good saag aloo should be moderately spicy but not extremely hot. It is often served as a side to a spicy meat dish or curry.
What are the spices used in saag aloo?
The recipe calls for classic Indian spices like garam masala, turmeric powder, and cumin seeds. You will also need cloves, mustard seeds, and, of course, chili.
Fresh garlic and fresh ginger will help you get that unmistakable Indian flavour.
What's the best way to use up leftover potatoes?
In saag aloo! Honestly, this spinach and potato curry recipe is perfect for reviving any potatoes you might have left over from another recipe. With spice, spinach, and a selection of beautiful vegetables, you'll be amazed at how incredible your leftover potatoes can taste!
Can this recipe be scaled?
This recipe makes about 4 servings.
How do you store saag aloo leftovers?
Store leftovers in an airtight container in the refrigerator once they have cooled to room temperature. Saag aloo leftovers will keep fresh for up to three days.
Can saag aloo be made in advance?
Yes, in fact, making curies ahead of time helps the flavours to blend together. So, make this tender baby spinach and potato curry recipe a day in advance, and you'll end up with a dish that's even more delicious.
Is this recipe hard to cook?
Not at all! It can inspire you to cook more Indian dishes at home.
More Indian-inspired recipes
Check out these sublime spicy curries!
- Lamb massaman curry - this mild curry is made with lamb and warm spices such as nutmeg and star anise, a unique curry flavour profile.
- Mixed vegetable curry - get your fill of veggies in this mixed vegetable curry that doesn't lack flavour in the absence of meat.
- Monkfish curry - this curry is made with meaty monkfish and loads of spices.
- Sweet potato curry with mushrooms and spinach - full of West African spices, this easy vegetable curry is filled with healthy ingredients and lots of deliciousness.
- Coconut fish curry - this Keralan dish takes a unique blend of flavours such as green mango, ginger, and green chili and puts them in a creamy coconut sauce over sea bass.
📖 Recipe
Saag Aloo
- Total Time: 45 minutes
- Yield: 4 portions, as a side dish 1x
- Diet: Vegan
Description
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!
Ingredients
- 700g baby potatoes, halved or quartered depending on size
- 300g fresh spinach or equivalent frozen
- 45ml vegetable oil
- 5ml cumin seeds
- 2.5ml mustard seeds
- 1 medium onion, finely chopped (approximately 150g)
- 2 cloves of garlic, minced
- 2.5cm piece of ginger, grated
- 1 green chili, finely chopped (optional)
- 2.5ml turmeric powder, plus a pinch for the potatoes
- 5ml coriander powder
- 5ml garam masala
- 20 cherry tomatoes, halved
- salt to taste
- water as needed for cooking
- fresh coriander, chopped for garnish (optional)
Instructions
- Cook Potatoes: Place the halved or quartered baby potatoes in a pot, cover with water, and add a pinch of turmeric powder. Bring to a boil and cook until just tender, about 15-20 minutes. Drain and set aside.
- Prepare Spinach: Blanch the fresh spinach in boiling water for 2 minutes, then immediately plunge it into ice water. Drain well and chop finely. For frozen spinach, thaw, drain, and chop.
- Sauté Whole Spices: Heat oil in a skillet over medium heat. Add the cumin and mustard seeds and wait until they begin to pop.
- Create Curry Base: Add the onion and cook until translucent. Stir in the minced garlic, grated ginger, and chopped green chili (if using), cooking for another 2 minutes.
- Spice It Up: Sprinkle in the turmeric, coriander powder, and garam masala. Cook for a minute until fragrant.
- Combine Tomatoes: Add the halved tomatoes and cook until soft and the oil separates from the mixture.
- Mix Potatoes and Spinach: Add the cooked potatoes and chopped spinach to the skillet. Stir well to combine, adding a splash of water if the mixture is too thick.
- Bubble Gently: Let everything simmer on low heat for about 10 minutes, allowing the flavors to meld.
- Season to Taste: Salt to taste, adjusting any other seasonings as desired.
- Finish and Serve: Garnish with chopped cilantro. Serve hot with naan or rice.
Notes
- Ensure the potatoes are not overcooked to maintain their shape and texture.
- Shocking the spinach in ice water retains its vibrant color and stops cooking to prevent it from becoming too wilted.
- Adjust the green chili according to your heat preference.
- This recipe makes about 4 servings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Pan fry
- Cuisine: Indian
Nutrition
- Serving Size:
- Calories: 332
- Sugar: 15.5 g
- Sodium: 112.9 mg
- Fat: 12 g
- Saturated Fat: 8.7 g
- Trans Fat: 0 g
- Carbohydrates: 51.8 g
- Fiber: 12 g
- Protein: 9.7 g
- Cholesterol: 0 mg
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maggie
Absolutely delicious! I just looooooooove saag aloo, and this one I must say is a really excellent recipe. Thank you also for providing so many suggestions on substitutes and varieties of saag aloo! Yum
Edward
This tastes as good as it looks.
I had a few of my friends over for curry night and this was well received by all and compliments the chicken korma that I also used from here. Will be coming back for more inspiration for my next gathering.
Mary
Made this yesterday. Really delicious, thanks for sharing.
It benefits from pre-boiling the potatoes and using plenty of butter or ghee to soften them down in later on 😛 also if you use frozen spinach be sure to squeeze out as much water as possible after defrosting it or it goes watery.
michelle
Thanks for the feedback and useful advice, Mary!
plasterers bristol
Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.
Simon
adam
I always order this when I go the indian but never actually stopped for a minute to realise that its quite a healthy veg thing to cook! Going to give this a go (need to buy a wok first)
Adore your photos as always 🙂
Jen @ Blue Kitchen Bakes
I don't think I've ever had saag aloo, no idea why as it looks and sounds delicious.
Jen @ Blue Kitchen Bakes
I don't think I've ever had saag aloo, no idea why as it looks and sounds delicious.
Camilla @FabFood4All
A fabulously tasty and healthy Indian side dish which I would gladly eat on it's own:-) Thanks for sharing!
Elizabeth
Oooh this looks so lovely! I could quite happily tuck into this right now!