Easy Saag Aloo (Spinach and Potato Curry)
Saag aloo or spinach and potato curry is an exemplary veggie lover vegetarian dish. This is a less complicated and more saucy version of this delicious Indian dish. The perfect side or main dish, saag aloo is made with tender baby spinach and creamy potatoes cooked in Indian spices. I like to serve mine with naan and warm rice. I always order it as a side at almost all Indian restaurants, but why not make it at home with this delicious and straightforward version? It’s one of my favorite Indian dishes that I seem to always have on hand. It is possible to prepare it either way, with instructions included for both. Traditionally, it is a curry that is drier, but I prefer it a little saucier.
Saag aloo or spinach and potato curry Ingredients
- Baby potatoes weighing 1-112 pounds, cut in half
- 1 red onion, peeled and sliced, 3 tablespoons olive oil or other vegetable oil
- 1/4 cup cumin seeds
- 1 teaspoon of mustard seeds, yellow (optional)
- 1 teaspoon of coriander, ground (optional)
- Medium curry powder, two heaping teaspoons
- 12 tsp. crushed ginger or a 114-inch piece freshly peeled and shredded ginger
- 14 teaspoon of chili flakes or 1-2 chopped green or red chilies
- 2 large, peeled, and finely chopped garlic cloves
- Four cups of chopped spinach, kale, chard, or any other greens you want, one 14-ounce can of finely chopped tomatoes, or two big tomatoes grated
- Garam masala, 1 teaspoon
- pepper and salt as desired
- newly prepared basmati rice
- Warm naan Raita or yogurt
- chopped coriander
- Prepare the potatoes by halving them. Cover the potatoes with water and boil them in salted water for 8 to 10 minutes. Allow to cool after draining while you prepare the remaining ingredients. They could also be steamed.
- In a large skillet or frying pan, heat 2 tablespoons of the oil and pan fry the potatoes and onions for 5-7 minutes, until lightly golden. Set aside in a bowl.
- Heat the remaining 1 tablespoon of oil in a pan. Add the mustard seeds and cumin seeds, if using, and toast for a few seconds. Add the curry powder, ginger, chili, and coriander, if using. Add the garlic and stir for a few seconds before adding the tomatoes. Cook until the sauce has reduced by 10 to 15 minutes.
- Return the cooked potatoes and onions to the pan with the chopped spinach and allow it to wilt. Add the garam masala and season with salt and pepper. Cook for another 5 to 10 minutes.
- Hot, serve with yogurt or raita, warm naan, and basmati rice. In the fridge, store leftovers in a sealed container for up to three days.
- Reduce the amount of tomatoes by half for a more classic, drier saag aloo, or omit the tomatoes altogether and use 2 teaspoons of tomato paste with 12 cup of water, adding more as necessary to simmer the spinach and potatoes.
- Does saag aloo freeze well? This dish can be frozen, yes. Simply split it out into ziploc bags in meal-sized amounts, and freeze for up to 6 months. Defrost it first, then tip it into a saucepan and carefully cook it until it is piping hot.
- Can I prepare it beforehand? This spinach and potato curry can be prepared up to 3 days in advance and kept covered in the fridge. Reheat in a pot on the stove or in the microwave.