Name: Saag Aloo Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Indian
Ingredients: 600 g (1.3 lbs) potatoes, peeled and chopped into bite size pieces (waxy or floury potatoes such as Rooster potatoes); 150 g (4 packed cups) baby spinach; 1 large red onion, peeled and diced; 1 red chilli, finely chopped (milder like serrano or fresno, or hotter like birds eye chilli depending on preference); 2 cloves garlic, minced; 2 tsp cumin seeds; 1 tsp mustard seeds; 1 tsp turmeric; 1 tsp garam masala; ⅛ tsp ground fenugreek; ¼ tsp salt; 3 tbsp ghee or oil; 1 tbsp tomato puree (or tomato paste if using US measures); 120 ml (1/2 cup) chicken stock; Fresh coriander to serve

Jump to Recipe· 4.2 from 37 reviews

If you have a thing for vibrant, flavorful Indian side dishes, then the Saag Aloo Recipe is going to become your new kitchen hero. This delightful combination of tender potatoes and fresh spinach, all spiced up with a tantalizing mix of cumin, mustard seeds, turmeric, and garam masala, creates a dish that is both comforting and packed with personality. It’s quick to prepare, wonderfully wholesome, and perfect for adding a touch of warmth and color to any meal.

Ingredients You’ll Need

The image shows a close-up of a dish made of cooked yellow potato pieces mixed with wilted dark green spinach leaves. The potatoes are soft and coated with a mix of spices, giving them a warm orange-yellow color. Small pieces of red chili peppers and bits of chopped green herbs are scattered throughout. There are also browned onion slices mixed in. The dish is in a black pan with a metal spoon lifting some of the food. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Saag Aloo Recipe lies in its simplicity—each ingredient plays a crucial role in balancing texture, flavor, and aroma. From the creamy potatoes to the fresh, leafy spinach and the fragrant spices, every component complements the other perfectly to create this classic dish.

600 g potatoes: Peel and chop into bite-size pieces; waxy or floury potatoes like Rooster work wonderfully.
3 tbsp ghee or oil: Adds richness and helps bring out the fragrance of the spices during cooking.
2 tsp cumin seeds: Essential for that warm, earthy base flavor.
1 tsp mustard seeds: Adds a subtle sharpness and a delightful pop when fried.
1 large red onion: Peeled and diced, it softens and sweetens the dish.
2 cloves garlic: Minced garlic adds depth and a slightly spicy undertone.
1 red chilli: Finely chopped for heat—choose milder or hotter varieties depending on your spice preference.
1 tsp turmeric: Offers vibrant color and a gentle earthy bitterness.
1 tsp garam masala: This aromatic blend brings warmth and complexity.
⅛ tsp ground fenugreek: Adds a slightly sweet, nutty note unique to Indian cuisine.
1 tbsp tomato puree: For a subtle tang and richness that balances the spices.
¼ tsp salt: To enhance all the natural flavors.
120 ml chicken stock: Adds moisture and a little savory depth—vegetarian stock works great too.
150 g baby spinach: Four packed cups of fresh spinach to bring that lovely green vibrancy and subtle sweetness.
Fresh coriander: For garnishing and a burst of freshness.

How to Make Saag Aloo Recipe

Step 1: Boil the Potatoes

Start by placing the chopped potatoes into a saucepan and covering them with cold water. Bring to a boil and then allow them to simmer gently for about 8 to 10 minutes. This step is crucial to ensure your potatoes are tender but still hold their shape, giving a delightful bite to your Saag Aloo.

Step 2: Prepare the Spices and Aromatics

While the potatoes cook, heat the ghee or oil in a large frying pan over medium-high heat. Once hot, add the cumin and mustard seeds. Let them sizzle and pop for about a minute; this awakens their flavors and sets the stage for the entire dish.

Step 3: Cook the Onion, Garlic, and Chilli

Reduce the heat to medium and toss in the diced onion. Stir occasionally, cooking for around 5 minutes until the onion becomes soft and translucent. Then, add the minced garlic and chopped red chilli, cooking for an additional minute to release their fragrances.

Step 4: Add Spices and Tomato Puree

Now, sprinkle in the turmeric, garam masala, and fenugreek powder, stirring to coat the onions evenly. Follow this with the tomato puree and cook everything together for another minute, allowing the spices to blend and the tomato flavor to deepen the dish’s complexity.

Step 5: Combine Potatoes and Spinach

Drain the boiled potatoes and add them to the pan, along with the salt. Stir well so the potatoes are coated in the aromatic spices. Pour in the chicken stock and add the fresh baby spinach. Continue stirring and heating until the spinach quickly wilts, infusing the dish with its vibrant green color and mild flavor.

Step 6: Final Touches

Give everything one last stir to ensure all ingredients are combined harmoniously. Your Saag Aloo is now ready to be served, bursting with fragrant spices and satisfying textures that make it truly special.

How to Serve Saag Aloo Recipe

A black cast iron pan filled with a colorful vegetable dish, showing about three layers: the bottom layer has chopped yellow potatoes with a soft texture, the middle layer contains vibrant green spinach leaves mixed evenly, and the top layer is sprinkled with small red chili slices and green chopped herbs. The pan rests partly on a dark green cloth, all placed on a white marbled surface. A black spoon with some food remains is positioned to the top right of the pan, and some scattered green herbs and red chilies decorate the surface outside the pan. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To finish off this delicious dish, sprinkle freshly chopped coriander over the top. The fresh, citrusy notes of the coriander add an irresistible brightness that elevates the Saag Aloo to next-level yumminess. Feel free to add a wedge of lemon on the side to squeeze over if you love a tangy touch.

Side Dishes

Saag Aloo pairs beautifully with a range of Indian breads like warm naan or chapati. You can also serve it alongside fragrant basmati rice to soak up all those yummy juices. For a fuller spread, consider complementing this dish with dal or some cooling raita to balance the gentle heat.

Creative Ways to Present

For a modern twist, try serving Saag Aloo in mini tortilla wraps for a fusion-style snack. Or layer it as a vibrant filling for stuffed bell peppers to impress your guests. The bright greens and golden potatoes make it visually stunning no matter how you plate it.

Make Ahead and Storage

Storing Leftovers

If you’ve made extra Saag Aloo, storing leftovers is simple. Place the cooled dish in an airtight container and keep it in the refrigerator for up to 2 days. Just keep in mind the potatoes might soften further after sitting.

Freezing

You can freeze this Saag Aloo Recipe successfully, which is perfect for meal prepping. Cool the dish completely before transferring it into a freezer-safe container. When frozen, it can last for up to 2 months without losing too much of its flavor.

Reheating

When it’s time to enjoy your saved Saag Aloo, thaw overnight in the fridge if frozen. Reheat gently in a pan over medium heat with a splash of ghee or oil to help revive the flavors and textures. Microwaving works well too, but stirring occasionally helps prevent any mushiness.

FAQs

Can I use frozen spinach for this Saag Aloo Recipe?

Absolutely! Frozen spinach works just fine—just make sure to thaw and squeeze out as much water as possible before adding it to the pan to keep the dish from becoming watery.

Is this Saag Aloo Recipe vegetarian or vegan?

It’s vegetarian as is, but you can easily make it vegan by using oil instead of ghee and substituting the chicken stock with vegetable stock. The flavors will still shine beautifully.

What type of potatoes are best for Saag Aloo?

Both waxy and floury potatoes are fine for this recipe. Waxy potatoes hold their shape better, while floury varieties like Rooster will give a creamier texture. Choose according to your preference.

Can the spice level be adjusted?

Definitely! The red chilli can be substituted with milder or hotter chillies to suit your taste buds, so feel free to adapt the heat level based on how spicy you like your dishes.

Is Saag Aloo gluten-free?

Yes, this traditional Saag Aloo Recipe is naturally gluten-free, making it a safe and delicious option for those with gluten sensitivities or celiac disease.

Final Thoughts

This Saag Aloo Recipe is a treasure that brings together warmth, simplicity, and vibrant flavors in one beautiful dish. Whether you’re a seasoned cook or just starting out, give this recipe a try—you’ll find it’s a perfect way to add a burst of Indian spice and comfort to your everyday meals. Trust me, once you try it, you’ll be making it again and again!