Saag Aloo (Spinach Potato Curry) Recipe
Saag Aloo is a comforting and flavorful Indian-inspired spinach and potato curry. This vegetarian dish features tender potatoes cooked with a fragrant blend of spices and creamy spinach, making it perfect for a hearty lunch or dinner. It’s easy to prepare and pairs wonderfully with naan or rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Vegetables
- 2 medium russet potatoes
- 1 medium white onion, diced
- 10 oz frozen spinach (283 g)
Spices & Seasonings
- 1 tsp salt
- 1 tsp garam masala
- 1 tsp ground coriander seed
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp turmeric
Others
- 1 Tbsp oil (can use butter or ghee), 15 mL
- 4 cloves garlic, minced
- 1 Tbsp fresh minced ginger
- ½ cup water
Instructions
- Cook Potato: Bring a large pot of water to a boil. Peel and cut potatoes into bite-sized pieces. Once the water is boiling, gently add potatoes and cook for 10 minutes or until fork tender. Drain, cover, and set aside.
- Flavor Base: Heat oil over medium heat in a large pot. Add diced onion, minced garlic, and minced ginger. Cook until onion is soft and fragrant, about 5 minutes. Stir in salt, garam masala, ground coriander seed, cumin, smoked paprika, and turmeric. Cook the spices with the onion mixture for 3 minutes to release their flavors.
- Add Spinach: Break the frozen spinach into chunks and add it to the pot along with ½ cup of water. Cover and cook until the spinach is heated through and softened, about 10 minutes.
- Blend Mixture: Using a handheld immersion blender, puree the spinach mixture until smooth. Alternatively, carefully transfer to a countertop blender and puree, leaving the lid slightly ajar to allow steam to escape.
- Assemble & Serve: Return the blended spinach sauce to the pot and gently stir in the cooked potatoes. Heat through if needed, then serve hot paired with naan or your preferred bread.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave with a splash of broth to rehydrate the sauce.
- Adjust salt to taste as some feedback suggests reducing it for less saltiness.
- Fresh baby spinach may be used as a substitute if preferred.
- This recipe is vegetarian and can be made vegan by using oil instead of butter or ghee.
