Name: Saag Aloo (Spinach and Potato Curry) Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1-1½ lb baby potatoes, sliced in half; 3 tablespoons olive oil or any vegetable oil, divided; 1 red onion, peeled and sliced; 1 teaspoon cumin seeds; 1 teaspoon yellow mustard seeds (optional); 1 teaspoon ground coriander (optional); 2 heaping teaspoons medium curry powder; 1¼ inch piece fresh ginger, peeled and grated or ½ tsp ground ginger; 1-2 green or red chilis, roughly chopped or ¼ tsp chili flakes; 2 large cloves of garlic, peeled and finely chopped; One 14 oz can of finely chopped tomatoes, or two large tomatoes grated; 4 cups chopped spinach or kale, or chard or any greens you like; 1 teaspoon garam masala; Salt and pepper to taste; Freshly cooked basmati rice; Warm naan; Yogurt or raita; Chopped cilantro

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There is something truly magical about a hearty, comforting curry that warms your soul and delights your taste buds all at once. This Saag Aloo (Spinach and Potato Curry) Recipe is exactly that kind of dish—vibrant greens, tender potatoes, and a fragrant blend of spices come together to create a meal that’s as nourishing as it is delicious. Whether you’re a seasoned curry lover or just dipping your toes into Indian-inspired cooking, this recipe offers a perfect balance of texture and flavor that feels both exotic and very approachable.

Ingredients You’ll Need

The image shows several small white bowls and a glass bowl placed on a white marbled surface, each holding a different ingredient. The bowls contain finely chopped red chili and ginger, brown powder, yellow powder, cumin seeds, chopped garlic, and chopped red onion. The glass bowl holds baby potatoes, some cut in half revealing pale yellow inside. Another clear bowl contains fresh green spinach leaves. There is also an open can filled with red crushed tomatoes. The arrangement of ingredients is neat and colorful, showing a variety of textures and natural colors. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Saag Aloo lies in its simplicity. Each ingredient plays a crucial role, from the earthy potatoes giving body to the dish, to the fresh spinach adding vibrant color and a wonderful dose of greens, all wrapped in the warmth of aromatic spices. Here’s what you’ll need to bring this classic recipe to life:

1-1½ lb baby potatoes: Choose firm, waxy potatoes that hold together well when cooked.
3 tablespoons olive oil or vegetable oil: Divided to get that perfect sauté and spice bloom.
1 red onion: Adds sweetness and depth when gently caramelized.
1 teaspoon cumin seeds: Toasted for a nutty, fragrant flavor boost.
1 teaspoon yellow mustard seeds (optional): Adds a subtle pungent pop to the spice mix.
1 teaspoon ground coriander (optional): Enhances the earthiness of the curry with citrusy undertones.
2 heaping teaspoons medium curry powder: The heart of the flavor — fragrant and mild.
1¼ inch fresh ginger, peeled and grated or ½ tsp ground ginger: Brings a warm zing and freshness.
1-2 green or red chilis, roughly chopped, or ¼ tsp chili flakes: Adds a gentle heat that you can adjust to taste.
2 large cloves garlic, finely chopped: Enhances savory depth and richness.
One 14 oz can finely chopped tomatoes, or two large fresh tomatoes grated: Creates a luscious, slightly tangy sauce.
4 cups chopped spinach or kale (or chard or any greens): The soul of the dish, loaded with nutrients and color.
1 teaspoon garam masala: Added at the end for a warm, fragrant finish.
Salt and pepper to taste: Balances and brightens all the flavors.

How to Make Saag Aloo (Spinach and Potato Curry) Recipe

Step 1: Prepare the Potatoes

Start by halving the baby potatoes. Boil them gently in salted water until just tender, about 8-10 minutes—this ensures they stay firm enough to hold their shape but are soft enough to soak up the curry flavors. After draining, let them cool while you prep the other ingredients, or even steam them if you prefer a lighter approach.

Step 2: Sauté Onions and Potatoes

Heat two tablespoons of oil over medium to medium-high heat, then add the sliced onions and parboiled potatoes. Sauté for 5-7 minutes until everything turns a lovely golden color. This step caramelizes the onions’ natural sugars and gives the potatoes a crispy, toned texture that rightly complements the soft spinach later on.

Step 3: Toast the Spices

Remove the potatoes and onions and set them aside for now. Reduce the pan to a slightly lower heat and add the remaining tablespoon of oil. Toss in the cumin seeds and yellow mustard seeds, allowing them to pop and release their aroma for a few seconds. Stir in the curry powder, ground coriander (if using), grated ginger, and chopped chilis. This quick spice bloom is essential to capturing the full depth of flavor in your curry.

Step 4: Build the Tomato Sauce

Now add the garlic, frying it briefly for about 30 seconds until fragrant, then pour in the chopped tomatoes. Let the mixture simmer for 10 to 15 minutes until the sauce thickens and reduces beautifully, intensifying the tastes.

Step 5: Add Spinach and Combine

It’s time to bring the greens in. Toss in your chopped spinach (or kale/chard) and allow it to wilt gently into the sauce. Once softened, return the cooked potatoes and onions to the pan. Season everything with salt and pepper and sprinkle in the garam masala for that final layer of spice complexity. Let it cook together for another 5 to 10 minutes, allowing all the flavors to marry perfectly.

How to Serve Saag Aloo (Spinach and Potato Curry) Recipe

A white round plate holds three main layers: on the left side, a thick layer of reddish-brown curry with visible chunks of yellow potatoes and bits of green herbs mixed in; on the right side, a fluffy layer of white rice sprinkled with small green herb pieces and black pepper; below the rice, a folded piece of light golden naan bread with brown spots and scattered green herb bits on top. The plate is placed on a white marbled surface with a textured grey cloth underneath. Nearby, there is a small white bowl filled with green chopped herbs and a speckled beige bowl holding white creamy yogurt topped with green herb pieces, along with a spoon resting inside. A woman's hand is not visible here. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple scattering of chopped fresh cilantro instantly brightens the dish with a burst of freshness. Adding a spoonful of cool yogurt or a tangy raita on the side is perfect for balancing the warm spices and adding creaminess to every bite.

Side Dishes

This Saag Aloo shines alongside fluffy basmati rice, which soaks up the luscious sauce beautifully. For a more indulgent touch, warm naan or roti wraps make mouthwatering accompaniments, perfect for scooping up curry with your fingers and enjoying every bite.

Creative Ways to Present

If you want to impress your friends, serve this curry in brightly colored bowls with a drizzle of yogurt and a sprinkle of toasted cumin seeds on top. Layer it atop a bed of roasted cauliflower or chickpeas for a heartier twist. The vibrant greens and reds truly sparkle when plated with an eye for contrast.

Make Ahead and Storage

Storing Leftovers

Leftover Saag Aloo stores beautifully in an airtight container in the refrigerator for up to three days. The flavors often deepen overnight, making it even more delicious the next day.

Freezing

This curry freezes wonderfully, making it a fantastic option for batch cooking. Allow the dish to cool completely before transferring into freezer-safe containers. Frozen Saag Aloo can keep well for up to two months and still taste fantastic when thawed and reheated.

Reheating

To reheat, gently warm the curry over medium heat on the stove, stirring occasionally. Add a splash of water or broth if the sauce has thickened too much. You can also microwave individual portions, stirring halfway through for even heating.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Frozen spinach works well in this Saag Aloo (Spinach and Potato Curry) Recipe. Just be sure to thaw and squeeze out excess water before adding it to the curry to avoid a watery sauce.

What can I substitute if I don’t have garam masala?

If you don’t have garam masala on hand, a mix of ground cinnamon, cumin, coriander, and cardamom makes a good approximate substitute. Just use a little less and adjust to taste.

Is this dish vegan and gluten-free?

Yes! This Saag Aloo recipe is naturally vegan and gluten-free, making it a fantastic option for various dietary preferences. Just serve with gluten-free rice or bread if needed.

How spicy is this curry?

The heat level depends on the type and amount of chili you use. The recipe calls for 1-2 fresh chilis or chili flakes, which makes for a mild to moderate warmth. You can easily adjust it to suit your taste by reducing or increasing chili quantities.

Can I add other vegetables to this curry?

Definitely! While spinach and potatoes are the stars, adding veggies like peas, cauliflower, or bell peppers can add extra flavor and nutrition. Just adjust cooking times if adding harder vegetables.

Final Thoughts

This Saag Aloo (Spinach and Potato Curry) Recipe is a beloved classic that’s simple to prepare yet bursting with wholesome flavor and comforting textures. It’s such a joy to make and even more delightful to eat, whether served on a cozy weeknight or shared with friends on the weekend. I genuinely hope you give it a try and discover just how easy and rewarding homemade curry can be. Happy cooking!