saag aloo

Nutritious spinach makes the base for this traditional, healthy Indian side dish, combined with potato and spices

Saag aloo

sunflower oil

onion,finely chopped

garlic cloves,sliced

tbsp chopped ginger

potato,cut into 2cm (¾in) chunks

red chilli,halved, deseeded and finely sliced

mustard

spinach leaves

Heat 2 tbsp sunflower oil in a large pan, add 1 finely chopped onion, 2 sliced garlic cloves and 1 tbsp chopped ginger, and fry for about 3 mins.

Stir in 500g potatoes, cut into 2cm chunks, 1 halved, deseeded and finely sliced red chilli, ½ tsp black mustard seeds, ½ tsp cumin seeds, ½ tsp turmeric and ½ tsp salt and continue cooking and stirring for 5 mins more.

Add a splash of water, cover, and cook for 8-10 mins.

Check the potatoes are ready by spearing with the point of a knife, and if they are, add 250g spinach leaves and let it wilt into the pan. Take off the heat and serve.

Potatoes, spinach and lots of spice make this saag aloo a truly delicious vegetarian meal.

oz potatoes (small, waxy potatoes are best)

turmeric

salt

tbsp oil

tsp cumin seed

tsp mustard seed

tsp panch phoran

spinach

green chili (diced)

garlic ginger paste

tomato paste (diluted to the consistency of passata)

tsp Indian restaurant spice mix

tsp kasoor methi

tsp kashmiri chili powder

tsp kosher salt

tsp lemon juice

oz curry base

cilantro

Cut the potatoes into 3/4 inch pieces. Cover with water. Add the salt and turmeric. Bring to a boil. Cook until the potatoes are just tender. Drain and let cool.

Heat the oil in a skillet over medium heat. Add the cumin seed, mustard seed and panch phoran. When the whole spices start to crackle add the potatoes. Cook until the potatoes start to turn golden. Remove the potatoes from the pan.

Return the pan to the heat. Add enough oil to get to two tablespoons. Stir in the green chili. Cook for about 30 seconds, stirring constantly. Add the garlic ginger paste and cook until it stops spattering. This takes under a minute.&nbsp;

Turn the heat down to medium low. Add the Indian restaurant spice mix, kashmiri chili powder, kasoor methi and salt. Stir to combine. Cook for about 30-45 seconds. You want your spices to lose their raw flavour but don't want them to burn. Watch closely. Lift the pan away from the heat if you have to.

Add the diluted tomato paste and stir. Turn the heat up to medium high.

Add half (6 oz) of the curry base. Cook until it starts to form craters. This takes about 2 minutes. Add the rest of the curry base. Repeat.&nbsp;

Turn the heat down to medium low. Add the potatoes, drained spinach and lemon juice. Simmer for 4-5 minutes. Serve.

Prep the potatoes

Saag aloo, a flavorful and comforting north-Indian spinach curry with potatoes. Here&#039;s an easy 30-minute recipe for the Instant Pot or stove.

Saag Aloo

olive oil

cumin seeds

ginger (about ½-inch piece)

garlic (about 3 cloves)

onion ((1 medium onion, chopped or sliced))

serrano chili ((deseed

turmeric powder ()

garam masala (homemade

coriander powder

cumin powder

kashmiri red chilli powder ((or Paprika))

baby spinach

water (adjust

russet

Gather and prepare ingredients

Coarsely chop or slice onions, mince ginger and garlic. Peel and chop potato in ½-inch cubes. Wash the baby spinach, if not pre-washed. 

Saute onions

Turn on the Instant Pot on Saute (high). When it displays &#039;hot&#039;, add oil and cumin seeds. When cumin seeds begin to sizzle, add onions and saute for 2 minutes. Add minced ginger and garlic, and saute another minute. 

Add spices

Add salt and spices along with a few tablespoons of water, and stir well. Cancel Saute.

Add water, spinach

Add 1 cup of water and scrape the bottom of the pot well. Add spinach and gently push it down to fit all in.

Place potatoes

Place the cut potatoes on a steamer basket and sprinkle ¼ teaspoon garam masala over them. Lower the steamer basket in the instant pot and place it over the spinach. Gently push it down so it fits well.

Pressure cook

Close the lid and cook for 4 minutes on Pressure cook or manual at high pressure, on sealing mode.

Release pressure and puree spinach

After pressure cooking is done, release the pressure manually (QR). Using an immersion blender, puree the spinach mix.  If the quantity is less for blending, tilt the pot a bit.

Add potatoes and serve warm

Add the cooked potatoes in the pureed spinach curry. Serve hot with cumin rice or naan. Enjoy!

Instant Pot Pressure Cooker

Heat pan

Heat a deep sauce pan on medium high heat. Since spinach puree tends to splash when simmering, using a deep sauce pan prevents it from messing the cooktop. 

Saute aromatics

Add oil and cumin seeds. When cumin seeds begin to sizzle, add crushed ginger and garlic.  Add sliced onion and green chili, and sauté for a minute.

Add spices and water

Add salt, spices and stir well. Then, add ¾ cup water, stir, cover the pan and cook for about 5 to 7 minutes on medium heat.

Cook Potatoes

Meanwhile, take cubed potatoes in a microwave safe bowl and add 2 to 3 tablespoons water to it. Microwave it for 5 minutes, or until the potatoes are fork tender. Keep the potatoes aside for later.

Add spinach

Open the lid of the pot and add ½ a bag of baby spinach and stir to wilt. Add the remaining spinach and wilt for around 2 to 4 minutes. Saute for another 1 minute. Turn off the heat. Using a hand immersion blender puree the spinach mix.  Add a little water if needed. 

Add potatoes

Add cooked potatoes to the pot and stir with the spinach curry. Serve hot with cumin rice or naan.

Stove-Top Recipe

https://www.youtube.com/watch?v=IQEGV-mi590

Saag aloo, a flavorful and comforting north-Indian spinach curry with potatoes. Here's an easy 30-minute recipe for the Instant Pot or stove.

Detailed Recipe: https://spicecravings.com/saag-aloo

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Saag Aloo in Instant Pot (Spinach Potato Curry)

This quick saag aloo is a budget-friendly vegetarian curry that uses leftover or canned potatoes, and can be on the table in 20 minutes!

Quick and Easy Saag Aloo

Tablespoon oil

onion, (sliced)

garlic

garam masala

smoked paprika

potatoes

75 ml (~ 1/4 cup) cream

black pepper

Heat a dash of oil in a frying pan, and add the sliced onion. Cook for a few minutes over a medium heat, until it's beginning to soften. Add the garlic and spices, and cook for another minute or so.

Next, add the cooked potatoes to the pan. Stir gently for a few minutes, until the potatoes are coated in the spices, and are beginning to crisp up.

Add the spinach, and allow it to wilt. You can add one handful at a time, if you don't have room for all the spinach in one go - it will create more room in the pan as it wilts down.

When the spinach has wilted, add the cream, and bring to a simmer. Season to taste with salt and pepper. When everything is piping hot, serve.

Easy and delicious recipe to make saag aloo, Indian potatoes with leafy greens. Serve this with whole grain roti, chapati, bhakri or steamed rice or quinoa.

Saag Aloo Recipe

(½ lb) potatoes

(1 small) onion

(1 medium) tomatoes ((deseeded & fine chopped or pureed))

green chilies

(½ inch) ginger ((peeled and minced))

(2) medium garlic

Kashmiri red chili powder

Garam masala

sea salt

kasuri methi

water ((more if required))

coriander leaves

lemon juice

Use only the leaves and avoid stems of the leafy greens. If using kale, destem them as well.

Rinse your greens in plenty of water and drain them to a colander. Shake off to drain the water completely.  Keep aside to use later. Prepare the other ingredients.

Heat oil/ghee in a wide pan. Add cumin seeds. When the seeds begin to sizzle add onions and saute for 4 to 5 minutes.

Add potatoes, ginger, garlic and green chilies. Saute for another 1 minute. Stir in salt, chili powder, turmeric, coriander powder, cumin powder and garam masala.

Pour water and cook covered until the potatoes are al dente, not fully cooked or mushy. If required add more water as they cook. Taste test and add more salt or spices to taste.  While the potatoes cook, chop the greens roughly &amp; keep them ready.

Add tomatoes and cook on a medium high heat until they lose the raw flavor. Avoid over stirring here.

Optional - Add chopped fenugreek leaves/kale/mustard greens if using and stir fry until they wilt completely.

Add spinach in batches and saute until wilted. Add crushed kasuri methi, microgreens if using and turn off.  Mix well to wilt the microgreens.

Let cool down a bit and squeeze in lemon juice and garnish with coriander leaves/ microgreens if you want.

How to Make Saag Aloo

One of my favourite dishes to go with another spicy curry in a restaurant. I was not disappointed when I made this. So tasty it is a firm favourite now.

Beautiful recipe for saag aloo. Never going to make it in any other way. The aloo is full flavored and over all the dish is delicious

A great recipe. Very similar to a Saag Aloo I had on Havelock Island. 😘

Just made this with spinach from my garden and it was lovely. Spice balance was really good...I had run out of chilli powder so I bunged some chilli flakes in.

Your recipes are fabulous and this one really amazed me. The potatoes tasted amazing and the greens too. I was looking for a chicken saag on your website but nothing came up. Would love to learn it from you. Thanks

Lovely way to use up the greens! Thank you for the inspiring recipes. I used sweet potatoes. It was a bit sweet and delish

Great healthy and nourishing recipes. We have tried a lot of your recipes and they all taste fabulous. I got to make this saag aloo on the weekend and it turned out delicious. I used frozen spinach, fenugreek &amp; tomato paste because fresh tomatoes are out of season. Both my boys loved it with rice and yogurt. Thank you for making meal times pleasant

I am so glad to find your website and everything I have tried from here turned out outstanding. I followed this saag aloo recipe and but included a chicken breast that I had to use up. I doubled the spices and it was delish! Thank you and I know I am going to make this again!

Loved the full flavored potatoes with so many greens! Thank you and I know this is going to be on a rotation

Thank you for the inspiring recipes. I have made this saag aloo and it came out delicious. I shared some with my MIL and she said I am an amazing cook. All thanks to you!

Thank you for the amazing recipe. It was my first time making a recipe from your website and I am thrilled. Mine turned out really good though I did substitute garam masala with curry powder. I also didn't have all those lovely greens like methi or microgreens. So I used spinach and kale that are more common where I live. I am excited to try more recipes from your website.

This saag aloo is unbelievable! It tastes like it came from a restaurant! I used spinach, and cherry toms for the toms, but only chopped them, and included the seeds. I did add the kasuri methi at the end. It was literally perfect - the potatoes had the perfect texture, and there is much flavor, it's hard to believe it's healthy!

Fabulous saag aloo! Turns out delicious every single time. I made a big batch of this last night with home grown greens and oven roasted tofu tikka. My family enjoyed it!

Followed the recipe and turned out fantastic. I used spinach and also included diced chicken breast. I had to increase the spices for the addition. Thank you for a great recipe

Beautiful saag aloo! Mine turned out pretty good even with out a lot of spices. I subbed all the ground spices with hot curry powder and tomatoes with paste. Turned out delicious

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Top 5 saag aloo recipes from across the web

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Saag Aloo

Quick and Easy Saag Aloo

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The most viewed saag aloo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine