Saag Aloo is a traditional North Indian Curry made with leafy greens or saag and potatoes. Made in an onion-tomato base with spices, this curry is warm, comforting and easy to put-together with basic ingredients and minimal effort.
Spinach and Potato Curry or Saag Aloo recipe that I share today is a stove-top version made with frozen spinach puree.
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What is Saag Aloo?
Saag (leafy greens) Aloo or Alu (Potato) is an Indian sabzi or curry recipe made with seasonal leafy vegetables like spinach, mustard greens, methi and bathua.
You can either choose a combination of the greens (similar to sarson ka saag) or stick to any 1, based on availability.
Since I always stock frozen spinach puree in the freezer, making saag aloo for weeknight dinner is pretty simple. I serve it with hot chapati or Basmati Rice and Dal.
This is one of the best ways to include leafy greens as part of your weekly meal plan. Kids will love this curry as its not spicy.
Saag Aloo is Vegan and Gluten-free.
Saag Aloo Ingredients
Spinach Puree - You can refer to my post on How to Make Spinach Puree at home. The process is quite simple. Spinach Puree can be refrigerated or frozen for use later.
I use spinach puree for making spinach paratha, pulao and quick pasta sauce. Other than ginger garlic paste, frozen coconut, this is one ingredient you will always find in my refrigerator / freezer.
Potato - You can use Baby Potatoes Steamed in the Instant Pot or regular potatoes that are boiled, peeled and cubed.
Onion-tomato-ginger garlic paste - Forms the base of every Indian curry.
Spices - I have used Turmeric, Red Chili and Garam Masala
Since the recipe is Vegan, I have used Peanut Oil. Ghee adds a lovely aroma to the dish.
Also if you are allergic to peanut oil, feel free to substitute with any neutral flavor cooking oil.
Optional Ingredient used is Cashew Cream - It balances heat from spices and adjusts the earthy flavor of spinach. Substitute with dairy cream or coconut cream. You can also add some coconut milk.
How to make Saag Aloo
Heat a pan, add oil, cumin seeds. Add finely chopped onions and sauté. Cook until the onions are translucent.
Next add ginger garlic paste, sauté for 1-2 mins until the raw smell goes off.
Add finely chopped tomatoes and sauté. Cover and cook until the tomatoes are mushy.
Add Spices (Kashmiri red chili, turmeric and garam masala) and salt to taste.
Mix well, cook for 1-2 mins on low flame.
Add boiled, peeled and cubed / diced potatoes. Mix well until the onion-tomato curry base coats the potatoes.
To this, add spinach puree, mix and adjust seasoning (salt or spices, if required). Cook for 1-2 mins on low heat.
Drizzle with cashew cream (optional). Mix, switch off heat and serve.
Variations
Substitute Potato with Paneer (Saag Paneer) or Mushroom, Cooked Chickpeas (Saag Chana), Tofu (Vegan), Cauliflower or Broccoli Florets.
You can add steamed corn kernels or canned baby corn and green peas based on availability.
For a Keto version, cook the curry in ghee or butter and replace potatoes with paneer.
You can drizzle some cream before serving. Use dairy cream or plant-based substitutes.
What to serve with Saag Aloo
Serve this delectable Indian spinach side dish with Roti, Chapati, Methi Thepla or Naan.
My husband loves it with plain Basmati Rice or Jeera Rice and Toor Dal (split pigeon peas / tadka dal).
Cooked Millets, Quinoa or Cauliflower Rice are great options if you are looking for low carb / grain-free options.
FAQ's
Yes! Spinach is iron-rich and this recipe is a great way to include leafy vegetables as part of your weekly meal plan.
Yes! One of the reasons I love this recipe is that it is great for meal prep. You can freeze the curry in small portions. Thaw and re-heat in microwave or stove-top.
No. This is one curry that your kids can enjoy too. Feel free to adjust the quantity of spices used.
Indian Curry recipes
Aloo Matar (Potato Peas Curry)
Spinach Recipes
Palak Khichdi (One pot rice dish with Spinach puree, Brown Rice and lentils)
Keerai Molagootal (South Indian Style Spinach Lentil Coconut Curry)
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Saag Aloo (Potato Spinach Curry)
Ingredients
- 1 tablespoon Peanut Oil
- ½ teaspoon Cumin Seeds or Jeera
- 1 Onion medium, finely chopped
- 2 teaspoon Ginger Garlic Paste
- 2 Tomatoes small, finely chopped
- ½ teaspoon Turmeric powder
- 1 teaspoon Kashmiri Red chili powder substitute with paprika
- 1 teaspoon Garam Masala Powder
- 3 Potatoes medium - boiled, peeled and cubed
- 2 cups Spinach Puree
- salt to taste
- 1 tablespoon Cashew Cream optional, read notes
Instructions
- Heat a pan, add oil, cumin seeds. Add finely chopped onions and sauté. Cook until the onions are translucent.
- Next add ginger garlic paste, sauté for 1-2 mins until the raw smell goes off.
- Add finely chopped tomatoes and sauté. Cover and cook until the tomatoes are mushy.
- Add Spices (Kashmiri red chili, turmeric and garam masala) and salt to taste.
- Mix well, cook for 1-2 mins on low flame.
- Add boiled, peeled and cubed / diced potatoes. Mix well until the onion-tomato curry base coats the potatoes.
- To this, add spinach puree, mix and adjust seasoning (salt or spices, if required). Cook for 1-2 mins on low heat.
- Drizzle with cashew cream (optional). Mix, switch off heat and serve.
Video
Notes
- The proportions listed above easily serves 4 people.
- Prep time 15 mins and cook time of 20 mins does not include making spinach puree or cooking potatoes from scratch.
- I have used spinach puree as its easily available in my freezer. Thaw overnight in the refrigerator before using.
- If you don't have time to make spinach puree. Add finely chopped spinach to the onion-tomato-spices mixture. Potatoes can be added towards the end.
- Kashmiri red chili powder can be substituted with paprika. Feel free to adjust the quantity based on your family's preference.
- Substitute Potato with Paneer (Saag Paneer) or Mushroom, Cooked Chickpeas (Saag Chana), Tofu (Vegan), Cauliflower or Broccoli Florets.
- For a Keto version, cook the curry in ghee or butter and replace potatoes with paneer.
- Addition of cream is optional. Some people don't prefer the earthy smell and taste of spinach. A bit of cream helps mellow the taste and balance the heat from spices. I have used cashew cream. You can use dairy cream or plant-based substitutes.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan