Saag Aloo Recipe: Easy, Authentic Indian Spinach and Potato Curry

Introduction to Saag Aloo Recipe

If you’re looking for a healthy, flavourful, and easy-to-make dish that’s packed with authentic Indian flavours, Saag Aloo is the perfect choice! This traditional recipe combines tender potatoes and spinach in a fragrant blend of spices, creating a comforting and nutritious curry that’s both satisfying and versatile. Whether you’re a seasoned cook or a beginner, this Saag Aloo Recipe is simple to follow and ready in under 30 minutes. Perfect for weeknight dinners, meal prep, or as a side dish for festive occasions, this dish is a crowd-pleaser that brings the warmth of Indian cuisine to your table. Let’s dive into the recipe and discover why Saag Aloo is a beloved favourite in households around the world!

Healthy Saag Aloo Ingredients

Fresh spinach is optimal for this recipe. It does require a little more effort in washing and cutting the spinach. However you can always use tinned spinach which is pre chopped. I used East End’s chopped spinach in the pictures below and it still turned out very tasty! You could of course even use frozen spinach. As it defrosts, it will release water, so you may want to reduce the water you put into the curry at step 6.

Potatoes are of course key in the recipe, any white potato will work. I used a baking potato as that’s what was readily available in my cupboard. You could use a sweet potato too, this will give a sweeter and even healthier flavour to the dish. The cooking time of the potato may vary slightly, so adjust the water accordingly. You can always add in extra water whilst the potatoes soften. Be careful not to add too much water otherwise the potatoes will start to break down into the curry.

I’ve used the classic Indian curry spices in this dish like cumin, turmeric and garam masala. Do try and use cumin seeds instead of ground cumin, it gives a much stronger earthier flavour to the curry. Mustard seeds are always a must in my vegetarian curries. They always work so well and I do enjoy the sound of them popping.

Variations for this Indian Spinach and Potato Curry

So how could you enhance this Indian curry? Well I tend to use olive oil for cooking my curry’s but for a more authentic taste, you could use mustard oil instead. Like all curry’s it’s always worth tasting the spice levels at the end, and adjusting spice and salt to your taste.

If you wanted to make the dish vegan, this can be easily done by omitting the ghee added at the end. If you are trying to increase your protein intake, try adding paneer or tofu to the curry for an extra protein boost.

Serving Suggestions for a Vegetarian Recipe

I would always recommend serving this saag aloo recipe with naan, roti or rice. They are classic with all curry’s and saag aloo is no different. If you wanted a tangy contrast, add some pickle and raita. If this is more of a side dish to your meal, try pairing it with my masoor dal, sweetcorn curry or chicken shorba.

This saag aloo recipe stores really well in the fridge. You can keep it in an airtight container in the fridge for 3 days. If you want to freeze it, you could do so for 2-3 months. Heat it gently in the saucepan when you want to eat it.

Health Benefits for this Saag Aloo Recipe

Saag Aloo is a nutrient-packed dish that combines the goodness of spinach and potatoes with the healing power of aromatic spices. Spinach is a powerhouse of iron, vitamin A, and vitamin C, which boost immunity, improve skin health, and support vision. Potatoes provide complex carbohydrates and fibre, promoting steady energy levels and aiding digestion. Spices like turmeric and cumin add more than just flavour—they offer anti-inflammatory and antioxidant benefits, helping to reduce inflammation and support overall wellness.

This dish is also naturally low in calories and can easily be made vegan by substituting ghee with plant-based oils, making it a perfect choice for health-conscious food lovers. Whether you’re looking for a nutritious meal or a way to incorporate more greens into your diet, Saag Aloo is a delicious and wholesome option.

Cultural Significance of Indian Spinach and Potato Curry

Saag Aloo holds a special place in Indian cuisine, particularly in the Punjabi region, where it is a beloved staple. This humble yet flavourful dish reflects the essence of traditional home cooking, often prepared in households across India and enjoyed as part of everyday meals or festive feasts.

The combination of spinach (saag) and potatoes (aloo) showcases the resourcefulness of Indian cooking, using simple, locally available ingredients to create a dish that is both nutritious and delicious. Saag Aloo is also a popular choice during vegetarian festivals and religious occasions, where it is served alongside other classic dishes like roti, naan, or rice. Its rich flavours and comforting texture make it a symbol of warmth and hospitality, embodying the heart and soul of Indian culinary traditions.

Conclusion to Easy Vegetarian Recipes

In conclusion, this Saag Aloo Recipe is a perfect blend of authentic Indian flavours, nutritional benefits, and cultural richness. Whether you’re looking for a quick weeknight dinner, a healthy side dish, or a way to explore traditional Indian cuisine, this spinach and potato curry delivers on all fronts. With its simple ingredients, easy preparation, and versatile serving options, Saag Aloo is a dish that will quickly become a favourite in your kitchen. So, why wait? Try this recipe today and bring the warmth and comfort of Indian cooking to your table. Don’t forget to share your creations with us—we’d love to see how you make it your own!

Ingredients for Saag Aloo Recipe

• 2 tbsp olive oil
• 1 tsp cumin seeds
• 0.5 tsp mustard seeds
• 1 onion, cut in slices
• 350 grams potato, skinned and cut into cubes
• 1 tsp garlic, finely chopped
• 1 tsp ginger, finely chopped
• 2 tbsp tomato puree
• 600 grams spinach tinned (if using fresh spinach, wash thoroughly and chop finely)
• 1 tsp coriander powder
• 0.5 tsp turmeric powder
• 1 tsp salt
• 2 green chillies, finely chopped
• 0.25 tsp red chilli powder
• 1 tbsp dried fenugreek leaves (kasuri methi)
• 250ml water
• 1 tbsp ghee

Instructions

• Heat oil, add cumin seeds and mustard seeds.

• Once you hear the mustard seeds pop, add the onion and sauté until they lightly brown.

• Add the garlic and ginger and stir through.
• Then add the potatoes and stir through.

• Next add the tomato puree, spinach, coriander powder, turmeric, green chillies and red chilli powder (and kasuri methi, but this is optional). Stir through.

• Then add 250ml of water, and the ghee stir through. Cover with the pan lid and leave to simmer for 10-15 minutes, until the potatoes have softened. Check and stir on an adhoc basis. If you need to add more water, you can do so until the potatoes have softened.

See my video on Youtube, Instagram or TikTok to see how to make this dish.