Name: Saag Aloo (Spinach Potato Curry) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 2 medium russet potatoes; 1 medium white onion, diced; 10 oz frozen spinach (283 g); 1 tsp salt; 1 tsp garam masala; 1 tsp ground coriander seed; 1 tsp cumin; 1 tsp smoked paprika; ½ tsp turmeric; 1 Tbsp oil (can use butter or ghee), 15 mL; 4 cloves garlic, minced; 1 Tbsp fresh minced ginger; ½ cup water

Jump to Recipe· 4.1 from 60 reviews

If you’re craving a dish that feels like a warm hug from the inside out, then the Saag Aloo (Spinach Potato Curry) Recipe is exactly what you need. This vibrant, comforting Indian-inspired curry combines tender potatoes with silky, spiced spinach for a dish that’s both nourishing and packed with flavor. It’s a beautiful balance of earthy spices, creamy greens, and hearty potatoes — making it perfect for a cozy weeknight or impressing friends with something truly soul-satisfying. Once you try this recipe, it’ll quickly become a beloved staple in your kitchen.

Ingredients You’ll Need

A close-up of a black pan filled with two layers of food, placed on a white marbled texture. The bottom layer is a thick, smooth green sauce with a slightly rough texture. On top, there is a generous pile of pale yellow and white potato cubes, some with smooth sides and some with rough edges, evenly spread on the green sauce. The pan handle is visible and shiny, pointing to the left side. The photo taken with an iphone --ar 4:5 --v 7

One of the best things about the Saag Aloo (Spinach Potato Curry) Recipe is how straightforward the ingredient list is. Each element plays a crucial role in building that delicious flavor profile and perfect texture. Simple pantry spices combined with fresh aromatics and wholesome veggies make this curry a winner every time.

2 medium russet potatoes: These provide a hearty, creamy base that absorbs the spices beautifully when cooked just right.
1 Tbsp oil (can use butter or ghee): Essential for sautéing and developing those rich, warm flavors.
1 medium white onion, diced: Adds sweetness and depth once softened.
4 cloves garlic, minced: Brings a punch of aromatic, savory intensity.
1 Tbsp fresh minced ginger: Offers bright, zesty warmth that lifts the whole dish.
1 tsp each salt, garam masala, ground coriander seed, cumin, smoked paprika: These spice staples blend to create the signature Saag Aloo flavor with layers of earthiness and subtle heat.
½ tsp turmeric: For that gorgeous golden color and a hint of gentle bitterness.
10 oz frozen spinach (about 283 g): The star green that adds creaminess and vibrant color while packing the dish with nutrients.
½ cup water: Helps everything meld together into a luscious curry sauce.

How to Make Saag Aloo (Spinach Potato Curry) Recipe

Step 1: Cook the Potatoes

Start by bringing a large pot of water to a boil. Peel your russet potatoes and cut them into bite-sized chunks—this helps them cook faster and soak up the curry flavors later on. Once your water is boiling, gently drop the potatoes in and let them cook for about 10 minutes until fork-tender. Drain well and keep them covered to stay warm while you prepare the rest of the dish.

Step 2: Build the Flavor Base

Next, heat the oil, butter, or ghee in a large pot over medium heat. Toss in the diced onion, minced garlic, and fresh ginger, cooking until the onion softens and releases a mouthwatering fragrance—about 5 minutes. Stir in your carefully measured spices: garam masala, coriander, cumin, smoked paprika, turmeric, and salt. Let these toast gently for around 3 minutes; this step unlocks their full aroma and depth, creating the savory foundation of your curry.

Step 3: Add the Spinach

Break the frozen spinach into manageable chunks as you add it to the pot, along with the half cup of water. Cover the pot and let the spinach cook until it’s completely heated through, about 10 minutes, which softens the leaves and blends the spice flavors.

Step 4: Puree the Spinach Mixture

Here’s a little secret for that signature creamy texture: use a handheld immersion blender right in the pot to puree the spinach and spice mixture until it’s smooth and luscious. If you don’t have one, carefully transfer the mixture to a blender, leaving the lid slightly ajar to let the steam escape safely. This keeps the curry silky and well-blended.

Step 5: Bring It All Together

Return the blended spinach sauce to the pot and gently stir in your cooked potatoes, making sure they’re evenly coated in that flavorful green curry. Warm everything through gently on low heat, and you’re ready to plate up a delicious bowl of Saag Aloo to enjoy!

How to Serve Saag Aloo (Spinach Potato Curry) Recipe

A white bowl on a white marbled surface holds a dish with two main layers: the bottom layer is folded, triangular pieces of flatbread with light brown toasted spots, arranged on one side of the bowl; the top layer is green sauce-covered cubes of paneer cheese, giving a thick, textured look with a mix of dark and light green shades. A silver spoon rests inside the bowl, leaning on the edge near the flatbread. Two clear glasses with an orange beverage are seen blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes can take your Saag Aloo to the next level — try topping your curry with a sprinkle of finely chopped cilantro for a burst of freshness. A dollop of cool yogurt or a dash of lemon juice adds brightness and balances the spices beautifully. Toasted cumin seeds sprinkled on top can also add a lovely crunch and an extra layer of flavor.

Side Dishes

This curry pairs wonderfully with warm naan or fluffy basmati rice to soak up every bit of the savory sauce. For a heartier meal, serve alongside a cooling cucumber raita or roasted vegetable platters. The creamy potato and spinach curry shines best when complemented with simple, mildly flavored sides.

Creative Ways to Present

If you want to impress, serve Saag Aloo in a bright bowl alongside colorful pickles or chutneys to add pops of flavor and contrast. You can also stuff the curry into warm pita bread for a handheld delight, or layer it over grain bowls with a sprinkle of toasted nuts for a meal that’s as pretty as it is tasty.

Make Ahead and Storage

Storing Leftovers

Saag Aloo tastes just as good the next day! Store any leftovers in an airtight container in the fridge, where it will keep well for up to 3 days. This makes it a perfect dish to prep ahead for busy weekdays or to enjoy as a quick lunch.

Freezing

If you want to keep this dish longer, it freezes beautifully. Cool completely before transferring to a freezer-safe container. Frozen Saag Aloo can last up to 2 months — just thaw overnight in the fridge before reheating.

Reheating

For reheating, gently warm the curry on the stove over low heat, adding a splash of water or broth to loosen the sauce if it has thickened too much. You can also microwave it, stirring halfway through to heat evenly. Either method brings back that fresh, vibrant flavor and creamy texture.

FAQs

Can I use fresh spinach instead of frozen for Saag Aloo (Spinach Potato Curry) Recipe?

Absolutely! Fresh spinach works great and provides a slightly different texture, but you’ll want to use about twice as much fresh spinach since it reduces significantly when cooked. Just sauté it with the spices until wilted before blending.

Is Saag Aloo a vegan recipe?

This recipe can easily be vegan if you use oil instead of butter or ghee. The spices and vegetables are all plant-based, making it a delicious option for a vegan diet.

How spicy is this curry?

Saag Aloo is generally mild with just a gentle warmth from the spices like smoked paprika and garam masala. You can always adjust the heat by adding fresh chili or cayenne pepper if you prefer a spicier kick.

Can I add other vegetables to Saag Aloo?

Yes! Cauliflower, peas, or even cubes of paneer can be great mix-ins. Just add them according to their cooking times so everything finishes tender and flavorful together.

What should I serve with Saag Aloo to make it a complete meal?

Pair it with basmati rice or naan bread for a filling meal. Adding a cooling cucumber raita or some pickled vegetables creates a well-rounded and satisfying plate.

Final Thoughts

There’s something truly special about the Saag Aloo (Spinach Potato Curry) Recipe — it’s simple, cozy, and packed with vibrant flavors that comfort you from the first bite. Whether you’re new to Indian-inspired cooking or a seasoned lover of spices, this recipe is a wonderful way to bring warmth and wholesomeness to your table. I can’t wait for you to try it and fall in love just like I have!