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Saag Aloo, is a beloved vegetarian dish from Northern India. It offers a harmonious blend of flavors and textures by combining tender potatoes with vibrant spinach or other dark leafy greens. I made this recipe sattvic, and it is a great dish for those following Ekadasi Vrata, depending on wther or not your Ekadasi includes greens or not.
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Recipe tips tailored to what matters most to you:
This one calls for asafetida too, so grab hing resin instead of the powder since most brands use wheat starch as filler.
Prep the ingredients in advance, and wash and chop the spinach earlier so it is ready to go when you cook.
Buy spinach in bulk when it's in season, it wilts down a lot so a big cheap bunch stretches further in this dish.
Stir in a handful of frozen peas or diced carrots along with the spinach, they blend right in and add more veg to the dish.
Kashmiri chili powder is mostly there for color, so paprika with a pinch of cayenne covers it. No hing around? A little garlic and onion powder fills the gap.
When pureeing the spinach, you can simply pulse it in the blender for a chunky texture or make it a smooth sauce.
Taste the Saag Aloo along the way and adjust the seasonings according to your preferences.
If you substitute kale in place of spinach, keep in mind it doesn't reduce nearly as much. Use about half the amount of greens called for in this recipe.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
Folks get things twisted about Saag Aloo, thinking it's probably the same thing as Aloo Palak. Palak specifically means spinach, but saag can mean any dark leafy green (including spinach). So you can make this dish with spinach, as I have here, or substitute whatever dark leafy greens are growing in your garden.
Saag Aloo, meaning "greens and potatoes" in Hindi, is a classic Indian dish with roots in the country's northern regions. Aromatic spices such as cumin, coriander, turmeric, and ginger infuse the dish with warmth and complexity. Punjab, known for its creamy Saag Aloo, and Rajasthan, renowned for its spicier variants, are just two examples of how different regions in India have their own distinct variations of this beloved dish. Prepare to discover the diverse tapestry of flavors that make Saag Aloo a staple in Indian households.
Some folks complain that Indian food is too carbohydrate-heavy, and doesn't have enough veggies. Dishes like saag aloo, aviyal, Punjabi bhindi, shakarkandi ki chaat, peerkangai kootu, olan, and lauki ki sabji are here to prove you wrong, and open you up to the wide world of veggie-packed Indian cuisine!
Get ready to savor the vibrant hues, aromatic aroma, and irresistible flavors that define this timeless Indian classic. Grab your apron, and let's make your new favorite spinach dish!
A great way to use up a huge amount of spinach! I added extra potatoes as they're my favourite part.
The whole thing came together very quickly and was delicious served with rice and a sprinkle of fresh mint (I didn't have any fresh coriander). Better than my local takeaway and around 4 times as much for the same price. Make this. You won't be disappointed.
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🥰Why you'll adore this authentic recipe
😸Quick as a cat: This Saag Aloo recipe is designed to save you valuable time in the kitchen. With simple and readily available ingredients, along with clear instructions, you can quickly whip up a wholesome meal.
🪷Pure and Sattvic: This recipe is crafted with a focus on sattvic principles. Sattvic foods are considered pure, clean, and nourishing, promoting clarity of mind and spiritual well-being. Most importantly (to me at least), this recipe is suitable for bhoga offerings, perfect for honoring deities. Furthermore, it adheres to Ekadasi vrata, allowing you to enjoy a delicious meal on fasting days.
🙅♀️🌾Gluten-Free: Do you hate gluten with all of your heart and soul (or does it seem to be the one hating you)? Either way, you are safe in the warm, spinachy-arms of this delightful dish and the other gluten-free vegan recipes I share.
Well-Tested and Approved Worldwide: Like all of the vegan recipes I share on my blog, this potato and spinach curry recipe has undergone rigorous testing by myself and a group of hundreds of recipe testers from around the globe.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🥔 Ingredients
Spinach (or other dark leafy greens)
Spinach AKA Palak is a nutritional powerhouse, packed with vitamins A, C, and K, iron, and antioxidants. I firmly believe dark leafy greens should be considered "the meat of a vegetarian diet" They promote healthy digestion, strengthen the immune system, and contribute to overall well-being. If spinach is not available, you can use other dark leafy greens like kale, collard greens, Swiss chard, Sarson (mustard greens), or Methi (fenugreek leaves). If you use kale, keep in mind it will not break down nearly as much as spinach does, so use about 50% as much heatas you would for spinach.
For cooking, I always opt for mature, bunched spinach rather than baby spinach. Baby spinach is ideal for salads, has a lighter green color, and gets a bit slimy when turned into chana palak and other cooked dishes.
However, if mature bunched spinach is not readily available, frozen spinach (which is generally frozen in the mature state) can be a suitable substitute. Ensure to thaw and drain the frozen spinach thoroughly before incorporating it into the recipe, as excess moisture can affect the final texture. While it may not offer the same fresh and vibrant qualities as mature spinach, frozen spinach can still contribute its unique taste and nutrient profile to create a delicious Saag Aloo.
Potatoes (batata)
Russet potatoes provide a creamy texture and mild flavor to the dish. They are a good source of dietary fiber, vitamin C, and potassium which is why they are also bangin' in ekadasi parval sabji. If russet potatoes are not available, you can use Yukon Gold, red potatoes, or any other starchy potato variety. For this recipe, I would recommend peeling whichever one you go with.
Asafetida (Hing)
Asafetida (or asafetida) is a spice commonly used in Indian cooking, in dishes from phool makhana subzi to Navratri Kala Chana. It is known for its distinctive flavor, aroma and digestive benefits. It's fantastic in sattvic dishes like this one to provide the pungent flavor and aroma that people normally get from cooking with onions and garlic. I recommend using the easy-to-measure powdered asafetida, rather than the dark resin block variety.
Green Chili (Hari Mirch, or Pacha Milagai)
Small Indian green chilies add just the right amount of heat. You can even have them on their own as a green chili pickle. They contain capsaicin, which stimulates metabolism and aids in weight loss. Green chilies are rich in vitamin C and antioxidants, promoting immunity and overall health. Use jalapeños or Thai bird's eye chilies if you prefer.
Turmeric (Haldi, or Manjal)
Turmeric powder is a golden root that looks sorta similar to ginger. It contains curcumin, a powerful antioxidant and anti-inflammatory compound. Turmeric aids in digestion, supports joint health, boosts immunity, and promotes radiant skin.
*See the recipe card at the bottom of the page for exact quantities and cooking directions.
📖 How to make saag aloo
Lemme walk you through rivers of steaming spinach to a fragrantly spiced, potato-studded mountain. Or (booooring…) you can just follow along with the easy-to-print recipe card towards the bottom of this page.
Step 1
In a medium pot, place the diced potatoes and cover them generously with water. Cooking the potatoes over high heat until they become fork-tender should take approximately 10-12 minutes. To check their doneness, insert a fork into a potato cube; it should easily slide through.
You can alternatively steam the potatoes if you prefer.
Step 2
Once cooked, drain the potatoes and set them aside.
Step 3
While the potatoes are cooking, heat olive oil over medium heat in a separate pan. After about a minute, when the oil is hot, add the cumin seeds. Allow them to sizzle for a few seconds until they become fragrant, releasing their aromatic flavors into the dish.
Step 4
Next, stir in the minced green chili and grated fresh ginger. Sauté these for approximately one minute until fragrant.
Step 5
Add the washed and chopped spinach, including the stems, to the pan. Stir it well, ensuring it is coated with the aromatic spices. Cook it for a few minutes until it wilts.
Step 6
Pour in 1 cup of water. Cover the pan and let the it simmer for about 6 minutes until it reaches a tender consistency.
Step 7
Once the spinach is cooked, allow it to cool slightly before transferring the contents of the pan to a blender or food processor.
Step 8
Puree the mixture until it becomes smooth and creamy. Depending on the size of your blender or food processor, you may need to do this in batches to ensure thorough blending.
Step 9
In the same pan used for cooking the spinach, heat olive oil over medium heat. Add the asafetida, ground turmeric, Kashmiri red chili powder, coriander powder, and garam masala. Stir these spices well, and cook for about 30 seconds until aromatic.
Step 10
Now, pour the pureed spinach and drained potatoes into the pan with the spices. Stir everything together, ensuring that the spices are thoroughly incorporated into the mixture.
Step 11
Season the dish with salt according to your taste.
If the mixture appears too thick, you can adjust the consistency by adding a splash of water. On the other hand, if the mixture is too thin for your liking, continue to cook it for a few more minutes to allow some of the liquid to evaporate.
Step 12
Finally, transfer the spinach potato curry from the pan into an attractive serving dish. Garnish the dish with fresh cilantro and mint leaves and serve it over coconut rice with turai, gajar ka achar or amla pickle if you like!
🍽️Serving Ideas
Here are saag aloo's best friends. Together they might just make the best meal you ever had in your life:
Serve saag aloo with parval subzi and Masoor Dal, Arhar Dal Tadka, or chana dal.
If you want something vegetarian that's seriously meaty, whip up some soya chaap sabji, vegan tikka masala, kathal ki sabji, or Vegan Butter Chicken, made with seitan and serve it with the saag aloo over vegetable biryani, basmati pilau, or mildly spiced bulgur pilaf.
For a little contrast, add your favey chaat such as Bhaji, Medhu Vada, or spiced makhana (lotus seed chaat).
You know you are gonna want to scoop up this saag with some fresh bread! Amritsari Kulcha, Kerala Parotta, Kuboos, and Msemen are the perfect options for delivery of curry-to-face!
👉Top tips
Puree Preference: The texture of the Saag Aloo is a matter of personal preference. When pureeing the spinach, you can simply pulse it in the blender for a chunky texture or make it a smooth sauce. Alternatively, if you prefer to have some texture in the dish, you can add finely chopped spinach directly when adding the potatoes to the pureed saag.
Pairing with Bread: Saag Aloo pairs well with various bread options. Traditional choices include Amritsari kulcha, Kerala Parotta, roti, or chapati.
Adjust Seasoning: While following the recipe, taste the Saag Aloo along the way and adjust the seasonings according to your preferences. If you prefer a spicier dish, you can add more green chilies or Kashmiri red chili powder. If you enjoy milder flavors, you can reduce the spice quantities.
Time-Saving Tip: To save time, you can prep the ingredients in advance. You can also wash and chop the spinach earlier and keep it refrigerated until ready to use. This way, the preparation work is already done when you are ready to cook.
Oh KALE no: If you substitute kale in place of spinach, keep in mind it doesn't reduce nearly as much. Use about half the amount of greens called for in this recipe if you use kale.
🤷♀️Recipe FAQs
Yes, Saag Aloo is a healthy, completely plant-based dish, containing no cholesterol and requiring no frying. Spinach, the main ingredient, is rich in essential nutrients like vitamins A, C, and K, iron, calcium, and fiber. Potatoes provide carbohydrates and some vitamins, while adding texture to the dish. By using minimal oil and incorporating wholesome ingredients, Saag Aloo is a nutritious addition to your meal, especially when paired with whole-grain bread or rice.
Yes, Saag Aloo is gluten-free, provided you use gluten-free spices. Potatoes and spinach are naturally gluten-free, and the spices commonly used in Saag Aloo, such as turmeric, cumin, and coriander, are also gluten-free.
The one ingredient you need to be careful about is the asafetida. Various brands of asafetida powder contain wheat starch to prevent clumping. Make sure you use hing that is pure and free of wheat if you have a gluten sensitivity, or are strictly following Ekadasi vrata.
Yes, Saag Aloo can be frozen for later use. To freeze Saag Aloo, allow it to cool completely and transfer it to airtight freezer-safe containers. Label and date the containers, and store them in the freezer for up to 3 months. When you're ready to enjoy it, thaw the Saag Aloo in the refrigerator overnight and reheat it on the stovetop or in the microwave until heated through.
The level of spiciness in Saag Aloo can vary depending on personal preference and the amount of green chili used. Green chilies can add heat to the dish, but the spiciness can be adjusted to suit individual tastes. If you prefer a milder version, you can reduce or omit the green chilies. Additionally, Kashmiri red chili powder, which is commonly used in Saag Aloo, typically adds more vibrant color than intense heat.
❄️See ya later, 'frigerator
Allow the Saag Aloo to cool down to room temperature before refrigerating.
Transfer the dish to an airtight container to maintain freshness.
Label the container with the date to keep track of its storage time.
Place the container in the refrigerator and store it for up to four days.
🔥Stovetop reheating
Transfer the desired portion from the refrigerator or freezer into a saucepan.
Add a splash of water or vegetable broth to prevent sticking and assist in reheating.
Heat the pan over medium-low heat, stirring occasionally to distribute heat evenly.
Once the Saag Aloo is heated through, taste and adjust seasonings if needed.
Remove from the heat, optionally garnish with fresh herbs, and serve hot alongside your choice of bread or rice.
☢️Microwave reheating
Place the portion in a microwave-safe bowl.
If the dish is frozen, thaw it in the refrigerator overnight before reheating.
Sprinkle a few drops of water over the Saag Aloo to retain moisture during reheating.
Heat it in the microwave on medium power for 2-3 minutes, stirring halfway through.
Garnish with fresh cilantro and mint if desired.
✌️My favey dishes to serve with saag aloo:
Saag Aloo: North Indian Greens and Potato Curry
Equipment
Ingredients
- 2 medium russet potatoes peeled, 1 inch (2.5 cm), diced
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1 green chili or to taste, minced
- 1 ½ teaspoons grated fresh ginger
- 2 lbs. 0.9 kg. mature spinach, washed and chopped (including the stems)
- 1 cup water
Spices
- 2 teaspoons olive oil
- ½ teaspoon ground turmeric
- ½ teaspoon Kashmiri red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- ½ teaspoon asafetida
- ¾ teaspoon salt
Optional garnishes
- Cilantro leaves
- Mint leaves
Instructions
- In a medium pot, add the diced potatoes and cover them generously with water. Over a high flame, cook the potatoes until they are fork-tender. This should take approximately 10-12 minutes. Check the doneness by piercing a potato cube with a fork; it should easily slide through. Once cooked, drain the potatoes in a colander or wire mesh strainer and set them aside.
- Meanwhile, in a separate pan, heat olive oil over medium heat. After one minute when the oil is hot, add cumin seeds and let them sizzle for a few seconds until fragrant.
- Stir in minced green chili and grated fresh ginger, sautéing for about one minute to release their flavors.
- Add the washed chopped spinach (including the stems) to the pan. Stir well to coat the spinach with the spices and cook for a few minutes until it wilts down.
- Pour in 1 cup of water to help cook the spinach. Cover the pan and let the spinach simmer for about 6 minutes, or until it is tender.
- Once the spinach is cooked, allow it to cool slightly. Transfer the contents of the pan to a blender or food processor and puree until smooth. You may need to do this in batches, depending on the size of your blender or food processor. You can alternatively place the contents of the pan into a container and puree them using an immersion blender.
- In the same pan used for cooking the spinach, heat olive oil over medium heat. Add the asafetida, ground turmeric, Kashmiri red chili powder, coriander powder, and garam masala. Stir well to combine the spices and cook for about 30 seconds until aromatic.
- Pour the pureed spinach back into the pan with the spices. Stir everything together to ensure the spices are well incorporated into the spinach.
- Add the cooked potatoes to the spinach mixture. Gently stir to coat the potatoes with the spinach and spices. If the mixture appears too thick, you can add a splash of water to adjust the consistency. If it is too thin for your liking, continue to cook for a few minutes to evaporate off some of the liquid.
- Season the dish with salt according to taste.
- Transfer the contents of the pan into an attractive serving dish and optionally garnish with cilantro and mint leaves.
Notes
- The texture of the Aloo Saag is a matter of personal preference. When pureeing the spinach, you can simply pulse it in the blender for a chunky texture or make it a smooth sauce. Alternatively, if you prefer to have some texture in the dish, you can add finely chopped spinach leaves directly when adding the potatoes to the pureed saag.
- If you want to add a tadka, simply pop brown mustard seeds, in hot oil and add whole cumin seeds, hing, curry leaves, and a pinch of salt. After briefly frying the spices, you can spoon the tempering onto the finished saag.
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Sam Finlay says
A great way to use up a huge amount of spinach! I added extra potatoes as they’re my favourite part.
The whole thing came together very quickly and was delicious served with rice and a sprinkle of fresh mint (I didn’t have any fresh coriander). Better than my local takeaway and around 4 times as much for the same price. Make this. You won’t be disappointed.
Melinda says
Made this recipe as it is written, it is a bit milder but still tasty. I served it with chili pickle as a condiment and that rounded out the dish perfectly. I would make this again and maybe try adding some tofu as others have.
hg says
I also adapted this to a Saag ' Paneer' Substituting Baked/ spiced tofu cubes for the potatoes. Cutting tofu in to cubes, coating with some oil and Indian spices then baking on parchment paper at 400ºF for 20 minutes, flipping Half way through . Dumping them in the finished saag at the end.
Quinn says
adapted this to a saag tofu paneer. oh my goodness, what a beautiful dish! mild but still so loaded with l flavor. this one is entering regular rotation.
Adam Sobel says
Yeeehaw! Good idea, Quinn. Glad you loved it, and thanks for leaving a rating ❤️
Paulette Eisen says
I liked this but did not find the spices strong enough. I always prepare new dishes according to the instructions but then change to my taste. I will add bigger amounts of all the spices
Adam Sobel says
This one is indeed a little on the milder side, but ALWAYS feel free to tweak my recipes to taste. Glad you cooked it and still enjoyed it plenty ❤️