How To Make Saag Aloo (Spinach Potato Curry)

Saag Aloo (“greens and potatoes”) is an ideal weeknight vegan meal, easy to make and packed with punchy flavors. Its flavorful sauce is made of loads of fresh ginger and garlic, while the vibrant hue comes from fresh spinach, which also bulks up the nutrients and fiber. It’s a hearty dish that pairs perfectly with homemade naan.

When it comes to takeout, there is one particular order that I know will never let me down: saag aloo. This is a classic for me because it’s loaded with veggies, but it’s also decadent and filling at the same time! It never leaves me feeling hungry or craving something else.

And that, my friends, is why I decided it was time to make my own. Everyone deserves the flavors and delight of a bowl of saag aloo, and with this recipe, you can make some right at home!

Grab these ingredients

Saag aloo comes down to a heavy use of spices. The flavors of saag aloo come down to using lots of spices. Potatoes and frozen spinach are the main ingredients, and there’s a high chance that you have everything else you need to make this dish in your pantry already. Jump to the recipe card for the quantities.

• Potatoes: The bulk of the dish will consist of russet potatoes. This will be plenty for four large servings! Feel free to use another type of potato here if needed.
• Oil: Just enough to cook the onions and spices. If preferred, you can use butter or ghee.
• White Onion: Dice it up into small pieces. We’ll be blending it later, so no need to make it perfect.
• Garlic: Fresh is best, but if you don’t have cloves, you can replace them with 1 teaspoon (total) of garlic powder.
• Ginger: Include fresh minced ginger to pack in more flavor!
• Spices: Round out the spices by including salt, garam masala, ground coriander seed, cumin, smoked paprika, and turmeric. You can also make homemade garam masala with common pantry ingredients if you can’t find it in store.
• Spinach: Frozen spinach will be used as the base of the green sauce.

How to make Vegan Saag Aloo

Vegetarian saag aloo is quicker to make than you may realize. It only requires 15 minutes of prep time and 30 minutes of cooking, so it’s ready to go in less than an hour. This is just an overview. Jump to the recipe card for the full instructions.

Step 1: Cook the Potatoes
Bring a large pot of water to a boil. Peel and cut the potatoes into bite-sized pieces. Once the water is boiling, gently transfer the potatoes to the water and cook for 10 minutes, or until fork-tender. Drain, cover, and set aside.

Step 2: Create the Flavor Base
Heat the oil over medium heat in a large pot. Add the onion, garlic, and ginger, and cook until the onion is soft and fragrant (about 5 minutes). Stir in all of the spices and continue to cook for 3 more minutes.

Step 3: Add the Spinach
Break the spinach into chunks and add it all to the pot along with ½ cup of water. Cover and cook until hot, about 10 minutes.

Step 4: Blend the Ingredients
Using a handheld immersion blender (or by carefully transferring everything to a countertop blender), puree the spinach mixture until smooth. If using a countertop blender, leave the lid ajar to allow hot steam to escape.

Step 5: Assemble the Dish
Return the blended spinach to the pot and gently stir in the potatoes. Serve hot (with fluffy homemade naan).

plays well with…

Though this recipe includes spinach, the main ingredient is the potato! For this reason, I recommend pairing the aloo with something green like a salad or wrap! Here are some ideas.

• Thai Cucumber Salad: The crunchy cucumbers are so refreshing with this dish!
• Grilled Romaine Salad: Grilled romaine salad is light and fresh and makes for the perfect side dish.
• Chard Wraps: Enjoy a more filling side dish with these chard wraps! Choose from 3 fillings.
• Stuffed Avocados: Last but not least, stuffed avocados always make a great side dish thanks to their creamy texture and healthy ingredient list!