I like this recipe because it’s fast, healthy, and full of flavor. The blend of cumin, mustard seeds, turmeric, and garam masala fills the kitchen with the most wonderful aroma. I also appreciate how easy it is to adjust the spice level — mild and cozy or fiery and bold depending on my mood. It’s the kind of dish I can make on a busy weeknight but still feel like I’ve cooked something special.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
600 g (1.3 lbs) potatoes, peeled and chopped into bite-size pieces (Rooster, waxy or floury varieties work well) 3 tbsp ghee or oil 2 tsp cumin seeds 1 tsp mustard seeds 1 large red onion, peeled and diced 2 cloves garlic, minced 1 red chilli, finely chopped (adjust to taste or use a milder or hotter chilli) 1 tsp turmeric 1 tsp garam masala ⅛ tsp ground fenugreek 1 tbsp tomato purée (paste for US) ¼ tsp salt 120 ml (½ cup) chicken stock (or vegetable stock for a vegetarian version) 150 g (about 4 packed cups) baby spinach Fresh coriander, to garnish
Directions
I start by placing the chopped potatoes in a pan, covering them with cold water, and bringing them to a boil. I simmer for 8–10 minutes until they’re just tender, then drain and set them aside.
In a large frying pan, I heat ghee or oil over medium-high heat. I add the cumin and mustard seeds and cook them for about a minute until they pop and release their aroma.
I lower the heat to medium, add the diced onion, and sauté for about 5 minutes until softened. Then I stir in the garlic and chopped chilli, cooking for another minute.
I sprinkle in the turmeric, garam masala, fenugreek, and tomato purée, stirring well to coat the onion mixture with the spices. I cook this for 1 minute to let the flavors develop.
Next, I add the drained potatoes and salt, stirring gently to coat them in the spiced mixture.
I pour in the stock and add the spinach, stirring for 1–2 minutes until the spinach wilts and everything is heated through.
To finish, I garnish with fresh coriander and serve the dish warm.
Servings and Timing
This recipe serves 4 people. It takes about 5 minutes to prep and 15 minutes to cook, for a total of around 20 minutes.
Variations
Sometimes I like to add a handful of peas or chickpeas for extra texture and protein. For a richer taste, I replace part of the stock with coconut milk, which gives the curry a creamy finish. If I want to make it heartier, I stir in some paneer cubes or toss in roasted cauliflower florets. I also enjoy making a spicier version by adding extra chilli or a pinch of cayenne.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop over low heat with a splash of water or stock to loosen the sauce. It can also be frozen for up to 2 months — I just thaw it in the fridge overnight before reheating.
FAQs
Can I make this recipe vegan?
Yes, I simply use oil instead of ghee and vegetable stock instead of chicken stock.
What type of potatoes work best for Saag Aloo?
I prefer waxy or semi-waxy potatoes like Rooster, Yukon Gold, or Charlotte since they hold their shape well.
Can I use frozen spinach?
Yes, I use frozen spinach when fresh isn’t available — I just thaw and squeeze out excess water before adding it.
How can I make it spicier?
I add an extra chilli or a pinch of red chilli powder for more heat.
Can I add other vegetables?
Absolutely. I sometimes add cauliflower, peas, or green beans for extra color and nutrition.
What can I serve with Saag Aloo?
I serve it with basmati rice, naan, or roti, and sometimes with a side of yogurt to cool things down.
Can I make it ahead of time?
Yes, I cook it a day ahead — the flavors deepen beautifully when it sits overnight.
Why are my potatoes breaking apart?
I make sure not to overboil them; they should be just tender before frying.
Can I use curry powder instead of individual spices?
Yes, I sometimes replace the spice mix with 1–2 teaspoons of good-quality curry powder for convenience.
How do I thicken the sauce?
I let it simmer uncovered for a few extra minutes until some of the liquid evaporates and the sauce coats the potatoes nicely.
Conclusion
I love making Saag Aloo because it’s such a simple, wholesome curry that bursts with earthy, comforting flavors. The combination of tender potatoes, wilted spinach, and fragrant spices makes it a satisfying dish on its own or as part of a larger Indian meal. It’s quick, versatile, and always hits the spot when I’m craving something warm and nourishing.
A vibrant and wholesome Indian-style curry made with tender potatoes and fresh spinach cooked in a fragrant blend of cumin, mustard seeds, turmeric, and garam masala. Saag Aloo is simple, comforting, and full of earthy, warming flavors — perfect as a main or side dish.
Ingredients
600 g (1.3 lbs) potatoes, peeled and chopped into bite-size pieces
3 tbsp ghee or oil
2 tsp cumin seeds
1 tsp mustard seeds
1 large red onion, peeled and diced
2 cloves garlic, minced
1 red chilli, finely chopped (adjust to taste)
1 tsp turmeric
1 tsp garam masala
⅛ tsp ground fenugreek
1 tbsp tomato purée (paste)
¼ tsp salt
120 ml (½ cup) chicken or vegetable stock
150 g (about 4 packed cups) baby spinach
Fresh coriander, to garnish
Instructions
Place the chopped potatoes in a pan, cover with cold water, and bring to a boil. Simmer for 8–10 minutes until just tender, then drain and set aside.
In a large frying pan, heat ghee or oil over medium-high heat. Add cumin and mustard seeds and cook for about 1 minute until they pop and release their aroma.
Lower the heat to medium, add diced onion, and sauté for about 5 minutes until softened.
Stir in the garlic and chopped chilli, cooking for another minute until fragrant.
Add turmeric, garam masala, fenugreek, and tomato purée. Stir well and cook for 1 minute to develop the flavors.
Add the drained potatoes and salt, stirring gently to coat them in the spice mixture.
Pour in the stock and add the spinach. Stir for 1–2 minutes until the spinach wilts and the curry is heated through.
Garnish with fresh coriander and serve warm with rice or naan.
Notes
Use vegetable stock and oil for a vegan version.
Add peas, chickpeas, or paneer for variety and extra protein.
Substitute coconut milk for part of the stock for a creamier curry.
Frozen spinach can be used — just thaw and squeeze out excess water before adding.
Refrigerate leftovers for up to 3 days or freeze for 2 months.
