Saag Aloo | Spinach with Potatoes

Saag Aloo

A classic Indian Dish, one you will see everywhere. It is a surprising dish really – take some spinach, a few potatoes, and a few spices and the result is a dish that is easy to make and amazingly delicious.

There are two ways of making saag aloo one is a dry saag aloo – and the other has the potato coated in a wet, smooth spinach gravy. Today’s recipe is the dry version – potatoes are mixed with sautéed spinach and spices.

Sauce-free Indian curries like these are really just slightly-more-elaborate vegetable sautés—toast spices in some oil, add in your vegetables, and finish with salt and sometimes a touch of sugar to season the simple, healthful spicy glaze that coats the vegetables. Simple, but deceivingly flavour-packed and delicious.

Also check Aloo Palak Subzi, a version of this dish without the tomatoes and with fried potatoes.

You might also like Dum Aloo, Indian “Mashed Potatoes” – Potato PallyaSesame Potatoes, Malabar Spinach in Spicy Gravy, Mint Paneer, Makhana Palak (Lotus Seeds in Spinach Gravy), Sweet Potato, Eggplant and Spinach Dry Curry and Palak Pachadi (Spinach and Yoghurt).

Browse other Spinach Recipes and other Potato Recipes. All of our Indian recipes are here, and our Indian Essentials are here.  Or find inspiration in our Mid Spring recipes.

Never a pretty dish, the dry version of Aloo Saag is always packed full of flavour. I made this dish with mixed greens including some reddish ones, which darkened the spinach base a little.

Garden Greens destined for Saag Aloo

Saag Aloo | Potatoes with Spinach

serves 4 – 5

1 kg spinach
2 large onions, 1 minced and 1 sliced
4 Tblspn ghee
0.5 tspn coriander seeds
0.5 tspn cumin seeds
0.5 tspn Indian chilli powder, or to taste
0.5 tspn coriander powder
0.5 kg potatoes
0.5 tspn fenugreek seeds
2 green chillies, chopped
2 medium tomatoes, chopped or minced/pureed
2.5 tspn finely grated or minced ginger
sea salt to taste

Peel and cube the potatoes into cubes about 2 – 3 cm, and parboil them for 6 – 8 minutes in slightly salted water. Drain well.

Wash and chop the spinach into small pieces.

Sauté the sliced onions in the ghee in a kadhai or heavy pan until they are golden-brown. Add the coriander and cumin seeds and cook for a further minute.

Add the minced onion, chilli powder and coriander powder, and sauté for 5 minutes. Add the chopped spinach and cook for another 5 minutes during which time the spinach will collapse.

Now add the drained potatoes to the spinach along with the salt, fenugreek seeds and green chillies. Stir well, and cook over a very low heat for 10 minutes, stirring occasionally.

Add the tomatoes and ginger. Cover and simmer for 10 minutes.

Serve with rice or roti.

Saag Aloo

recipe notes and alternatives
Saag is a dish which is less nice on keeping, so it is always best freshly made and served as soon as possible. If it is necessary to keep for longer periods, keep the potato and spinach mixtures separate and combine just before serving.

This is cross posted with our sister site, Heat in the Kitchen, where it is part of the Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006.

browse other Spinach recipes

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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