Saag Aloo
Saag Aloo is a spicy spinach and potato dish, makes a great side or lunch/dinner all on its own.
It’s a delicious, comforting dish and can be served with flaky paratha or naan.
Saag Aloo
This dish is so delicious, I ate it the next day too, for dinner. It has become my new favourite vegetarian dish.
And did I tell you it’s pretty healthy too. You can have your daily dose of greens and hey carbs are also fine… in moderation!
📝 What do we need to make this dish
- Spinach, one of the main ingredients in this dish. Saag means spinach or leafy vegetable. Spinach is easy to purchase and therefore the western world uses spinach. However, the authentic version uses mustard leaves. Either way it tastes delicious.
- The other key ingredient in this dish is Aloo (potatoes). I love using up-to-date potatoes. It is soft, fluffy potatoes and absorbs the flavours from the spices. However, you can use any potatoes you wish.
- Spices, is of course a must in any Indian dish. I haven’t used a ton of spices in this dish but that doesn’t mean I’ve compromised on flavour. Spices you will require is cumin, kashmiri chilli powder, turmeric, garam masala, ground coriander.
- Kasuri Methi (dried fenugreek leaves) is one of those ingredients that’s a must for me. It has a unique and delicious flavour and I use it in a whole lot of dishes.
- Just a few extras that most Indian dishes require, onion, dry chillies, garlic, ginger garlic paste and tomato
- You can also use fresh chillies as a substitute for the dry ones and if you want more heat you can use birds eye chilli. However, I think this dish is better when the heat is a bit more subtle.
📽️ Watch how to make this Easy Saag Aloo
**Full recipe with all the steps in the recipe card at the end of this post
How to make Saag Aloo
It is a very simple dish to cook. Takes about 30 minutes in total and who doesn’t love quick easy dishes that also tastes delicious.
I saw someone boil the potatoes in some water with added turmeric. The potatoes was so beautifully coloured once it was cooked. So I decided to try that and it made this dish look so “pretty”.
Boiling the potatoes in the turmeric water is the first step.
You will then heat up the butter ghee or vegetable oil. Add the cumin seeds and once it splutters you then add the garlic and dry chillies.
The onion is added and when it becomes translucent you add the cooked potatoes. Cook for a minute, then add the tomatoes.
Once the tomatoes are cooked, takes about 5 minutes you can add the spices.
Add the chopped spinach and finish off with some kasuri methi. 
🥘 More delicious dishes to try:
Please leave a comment if you do try this recipe
Saag Aloo
Ingredients
- 200 gram baby spinach
- 3 medium potatoes peeled and cut into fours
- 2 tablespoon butter ghee
- 1 teaspoon cumin seeds
- 3 dry chillies
- 1 small onion diced
- 1 large garlic clove slivered
- 1 teaspoon ginger garlic paste
- 1 teaspoon turmeric
- 1 teaspoon kashmiri chilli powder
- 1 teaspoon garam masala
- 1 teaspoon dried fenugreek leaves
- salt
Instructions
- Rinse the spinach well, a few times and chop it up. Set aside
- Peel the potatoes and cut into fours. Place them in a pot with cold water, add the turmeric and some salt. Boil them until soft and tender but not mushy. Should take aabout 25-30 minutes. Drain and set aside.
- In a large pan heat up the butter ghee or vegetable oil, on medium heat
- Add the cumin seeds and once it splutter add the garlic and dry chillies. Cook for a few seconds and add the onion. Once the onion is translucent add the ginger garlic paste. Cook for 30 seconds.
- Add the potatoes. Fry the potatoes for a couple of minutes and add the tomatoes
- Once the tomatoes are cooked, takes about 5 minutes, add the spices except the dry methi leaves. Allow the spices to cook for a minute.
- Add the chopped spinach and season with salt. Cook until it wilts. Add the dry methi leaves. Turn off the heat and serve hot with naan or flaky parathas
Notes
- I did not cover the pot at all during the cooking process as I wanted my dish to be more dry
- If you can get your hands on mustard leaves use that instead of spinach, it tastes amazing
Absolutely delicious and yummy, sooo good with rice n roti
Do enjoy your recipes…Cook them all the time and never disappoint. Thank you