Saag Aloo (Spinach and Potato Curry)

The aroma of cumin seeds sizzling in oil, paired with the earthy tones of spinach and tender potatoes, makes saag aloo an irresistible dish. This Indian veggie curry is a perfect blend of bold spices and hearty vegetables.

Whether served with rice or flatbreads, this spinach and potato recipe is a satisfying option for any meal.

Why this spinach and potato curry stands out

• The combination of turmeric, cumin, and garam masala creates a rich, aromatic flavor profile.
• Fresh spinach adds a vibrant green color and boosts the nutritional value of the dish.
• Soft, tender potatoes provide a comforting texture that balances the bold spices.

Ingredients you’ll need

• 2 cups fresh spinach, washed and chopped
• 2 medium potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons vegetable oil
• 1/2 cup water
• 1 tablespoon lemon juice (optional)
• Fresh cilantro for garnish

Step-by-step guide to making this dish

Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds to release their aroma.

Add the finely chopped onion and sauté until golden brown. Stir in the minced garlic, grated ginger, and slit green chilies, cooking for another minute.

Mix in the diced potatoes and turmeric powder, ensuring the potatoes are evenly coated with the spices. Pour in the water, cover the pan, and let the potatoes cook for 10-12 minutes, or until tender.

Add the chopped spinach and salt, stirring to combine. Cook for an additional 5 minutes, allowing the spinach to wilt and blend with the potatoes.

Sprinkle garam masala over the curry and stir well. Remove from heat and add lemon juice if desired, then garnish with fresh cilantro before serving.

How to store leftovers

Allow the curry to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days, and reheat gently on the stovetop or in the microwave until warmed through.

For longer storage, freeze the curry in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently asked questions

Can I use frozen spinach instead of fresh? Yes, frozen spinach works well in this recipe. Thaw and drain it before adding to the curry.

What can I serve with saag aloo? Pair it with steamed basmati rice or warm Indian flatbreads like roti or naan for a complete meal.