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 Pallya, Sesame 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).
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.
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.
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.
browse other Spinach recipes
- Aloo Palak Subzi – Potatoes in Spinach Gravy
- Narasihman’s Sweet Potato, Eggplant and Spinach Madras Curry
- Makhana Palak – Lotus Seeds in Spinach Gravy
- Palak Pachadi (Spinach and Yoghurt)