Go Back
–+ servings
A bowl of green curry with tofu chunks and naan bread sits on a green tile surface, echoing the comforting essence of khao soi. Its accompanied by refreshing drinks and fresh spinach leaves, creating a deliciously inviting scene.
Print Recipe
4 from 2 ratings

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dishes
Cuisine: Indian
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: aloo saag, indian curry, potato curry, saag aloo, spinach curry
Servings: 4 servings
Author: Sarah Bond

Ingredients

  • 2 medium russet potatoes
  • 1 Tbsp oil can use butter or ghee, 15 mL
  • 1 medium white onion diced
  • 4 cloves garlic minced
  • 1 Tbsp fresh minced ginger
  • 1 tsp each salt, garam masala, ground coriander seed, cumin, smoked paprika
  • ½ tsp turmeric
  • 10 oz frozen spinach 283 g
  • ½ cup water

Instructions

  • Cook Potato: Bring a large pot of water to a boil. Peel and cut potato into bite-sized pieces. Once water is boiling, gently transfer potatoes to the water and cook for 10 minutes, or until fork tender. Drain, cover, and set aside.
    A whole potato sits next to diced pieces on a green tiled surface, reminiscent of ingredients ready for a comforting bowl of khao soi.
  • Flavor Base: Heat oil over medium heat in a large pot. Add onion, garlic, and ginger, cooking until onion is soft and fragrant, about 5 minutes. Stir in all spices and continue to cook for 3 minutes.
    Chopped onions and five piles of spices, including turmeric, paprika, and cumin, are in a black pan on a green tiled surface—perfect ingredients to start crafting the rich flavors of khao soi.
  • Spinach: Break the spinach into chunks and add it to the pot along with ½ cup of water. Cover and cook until hot, about 10 minutes.
    A pan filled with a cooked mixture of chopped greens and spices, reminiscent of vibrant khao soi flavors, placed on a green tiled surface.
  • Blend: Using a handheld immersion blender (or by carefully transferring 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.
  • Assemble: Return blended spinach to the pot and gently stir in potatoes. Serve hot with naan!
    A pan containing chopped potatoes and a vibrant khao soi-inspired spinach sauce, set on a green tile surface.

Notes

Storage: This will last for up to 3 days in the fridge in an airtight container. Just reheat it on the stovetop or in the microwave with a splash of broth to rehydrate the sauce.

Nutrition

Serving: 1serving | Calories: 141kcal | Carbohydrates: 24g | Protein: 4.5g | Fat: 4g | Trans Fat: 4g | Cholesterol: 0mg | Sodium: 646mg | Potassium: 906mg | Fiber: 5g | Sugar: 2.8g | Calcium: 94mg | Iron: 3mg
QR Code linking back to recipe