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Saag Aloo Recipe

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4.2 from 37 reviews

Saag Aloo is a classic Indian side dish combining tender potatoes and vibrant baby spinach cooked with aromatic spices for a flavorful, comforting vegetable dish perfect for pairing with any meal.

  • Author: Sarah
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Indian

Ingredients

Vegetables

  • 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

Spices and Seasonings

  • 2 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp turmeric
  • 1 tsp garam masala
  • ⅛ tsp ground fenugreek
  • ¼ tsp salt

Other Ingredients

  • 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

Instructions

  1. Boil Potatoes: Place the peeled and chopped potatoes in a pan and cover with cold water. Bring to a boil over high heat, then reduce heat to a simmer and cook for 8-10 minutes until the potatoes are tender but not falling apart. Drain and set aside.
  2. Heat Spices: In a large frying pan, heat the ghee or oil over medium-high heat until hot. Add the cumin seeds and mustard seeds and fry for about 1 minute until the seeds begin to pop and release their aroma.
  3. Sauté Onions: Reduce the heat to medium, add the diced onion to the pan and cook, stirring occasionally, for about 5 minutes until the onions soften and become translucent.
  4. Add Garlic and Chilli: Add the minced garlic and finely chopped chilli to the pan and sauté for an additional minute, allowing the flavors to combine.
  5. Incorporate Spices and Tomato Puree: Stir in turmeric, garam masala, ground fenugreek, and tomato puree. Cook for 1 minute, stirring continuously to fully coat the onions and spices.
  6. Mix in Potatoes and Season: Add the cooked potatoes back into the pan along with the salt. Stir well to coat the potatoes evenly with the spice mixture.
  7. Add Stock and Spinach: Pour in the chicken stock and add the baby spinach. Stir and cook for about 1 minute until the spinach wilts and everything is heated through.
  8. Serve: Transfer the Saag Aloo to serving plates and garnish with fresh coriander leaves for a burst of freshness.

Notes

  • This dish can be made ahead and refrigerated for 1-2 days or frozen for longer storage.
  • Reheating may cause the potatoes to become a bit mushy, so it’s best enjoyed fresh.
  • To reheat, warm gently in a pan with a tablespoon of ghee or oil, or use a microwave until heated through.
  • Adjust chilli quantity according to spice tolerance—from mild serrano to hot birds eye chillies.

Find it online: https://cookingwithsarah.com/saag-aloo-recipe/