Saag Aloo Recipe: Easy, Authentic Indian Spinach and Potato Curry
Discover the ultimate Saag Aloo Recipe—a flavourful, healthy, and easy-to-make Indian spinach and potato curry. Perfect for weeknight dinners or meal prep. Learn how to make this classic dish at home! #SaagAloo #IndianRecipes #VegetarianDishes #ComfortFood
Ingredients
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 0.5 tsp mustard seeds
- 1 onion, sliced
- 350 grams potato, peeled 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) optional
- 250 ml water
- 1 tbsp ghee optional
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.
