I have tried a lot of saag aloo (spinach and potato) curry recipes over the years. Some are quite complex with loads of different spices.
They can take a lot of time to make but they are also worth the effort.
Saag Aloo is such an easy and delicious vegetarian curry. It can be served as a main dish or as a side with other curries. I like to roll it up in hot naans or chapatis which I heat up on the barbecue. The thick spinach sauce and tender potatoes is perfect for eating in this way.
You really can’t go wrong with this authentic Indian saag aloo curry. Just don’t rush the potatoes. You want them to cook until they are good and soft. I usually boil them ahead of time so that all I need to do is add the cooked potatoes at the end. You could also simmer them until cooked in the spinach sauce.
Traditionally, saag aloo is cooked in ghee or vegetable oil. In this potato and spinach curry recipe I used ghee to give it a delicious, rich flavour.
As with most curries, you could make this a day or two before serving and then warm it up. The flavour actually gets better!
Like most curries, this saag aloo actually gets better if it sits in the fridge overnight. It gives the ingredients a chance to get to know each other and develop the flavours.
Really though, you could just make the saag aloo in stages that are convenient for you.
Cook the potatoes a day or two ahead of time. You could do the same with the spinach sauce.
Then just put your masterpiece together at the last minute.
If you like this recipe try my other vegetarian recipes:
Indian Pickled Vegetables
Spicy Mediterranean Vegetables
Vegetable Fried Rice
How To Make Saag Aloo Curry
- 200g fresh baby leaf spinach
- 1 – 3 green chillies
- 2 large potatoes – skinned and cut into bite sized chunks
- 1 onion – finely chopped
- 2 tablespoons vegetable or olive oil
- 1 teaspoon black onion seeds
- 4 cloves garlic – finely chopped
- 1 x 2cm piece of ginger – finely chopped
- A pinch of turmeric
- 1 tablespoon garam masala
- 20 cherry tomatoes - diced
- Salt and pepper to taste
- Start by blending the spinach and green chillies in just enough water to form a thick paste. Set aside.
- Now parboil your potatoes so that they are about 90% cooked though.
- Meanwhile, heat the oil in a large wok or frying pan over medium high heat.
- When it begins to bubble, add the chopped onion and onion seeds.
- Fry for about five minutes until the onion becomes translucent and soft.
- Now add the garam masala, garlic and ginger and stir it all up to combine.
- Throw in the tomatoes and potatoes along with the turmeric and stir to coat with the onion mixture.
- Pour the spinach puree over the top and just enough water to cover.
- Simmer until the potatoes are cooked through and soft.
- Season with salt and pepper to taste and serve.
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Wednesday 20th of January 2021
Hi I tried this recipe out for saag aloo after a visit to this site wow worked out great ... even my step daughter loved it and is pestering me to make this again.
Thursday 21st of January 2021
Really good to hear, thanks for letting me know. Dan
Sunday 4th of October 2015
Thank Bob. Hope you enjoy the recipe.
Saturday 12th of September 2015
Second time I've visited your site, you didn't disappoint! Have bookmarked this site, my boyfriend didn't want to go and meet up with his mates for dinner after walking in the kitchen ????
Friday 18th of September 2015
That's great news. Thanks Barbara.
Saturday 12th of September 2015
Oops, forgot the star rating!