Saag Aloo (Potato Spinach Curry)
Saag Aloo is a traditional North Indian Curry made with spinach and potatoes in an onion-tomato base with spices. Warm, comforting and easy to put-together with basic ingredients and minimal effort. Gluten-free, Vegan, Soy-free
Servings 4
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
Recipe 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.