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:
I hope you enjoy this saag aloo curry as much a my family and I do. If you do give it a try, please leave a comment. I’d love to hear from you.