Recipe

Creamy Saag Aloo (Easy Spinach and Potato Curry)

Servings:
3
Total Time:
0
hr
30
min
Jump to RecipeBowl of saag aloo.

Saag aloo is a spinach and potato curry loaded with a perfect mixture of Indian spices. This vegetarian saag aloo recipe is best served over rice or with naan. I have gotten this dish from many different Indian restaurants and this recipe is my combination of my favorite textures and flavors from those dishes.

What is Saag Aloo?

Saag aloo is a dish made from leafy greens. This recipe it is made with spinach, but it can be made with mustard greens or collard greens as well. You might have also hear of palak aloo. Palak is the Hindi name for spinach. A palak aloo is only made with spinach leaves. These terms are often used interchangeably depending on where you are.

Aloo is typically made with a regular potatoes such as yukon gold or russet potatoes. Sweet potatoes are not often used or recommended in this dish.

This easy saag aloo recipe is a blend of tender baby spinach, creamy potatoes, ginger, garlic, and mixed with cream and spices.

How to Make Saag Aloo with Frozen Spinach

You can make saag aloo with fresh or frozen spinach. This is a fairly easy recipe and making it with frozen spinach is a little easier since it is already wilted and I often have it on hand.

To use frozen spinach, place the frozen spinach is a microwave safe bowl and warm for 5 minutes. This should thaw it enough to break apart. You can also add it to a frying pan over medium heat to defrost it.

Bowl of Saag Aloo next to a bowl of rice.

What to Serve with Saag Aloo?

This dish is an amazing addition to an Indian feast spread. You could also make this for a curry night for 2 and serve your saag aloo as the main dish of your meal. A great way to serve this is along side basmati rice or naan. I think garlic naan is the perfect side dish to this meal. If serving multiple Indian dishes this pairs well with a lentil dal or a masala dish.

Is Saag Aloo Vegan?

This is a vegetarian curry recipe. It does have cream, but you can easily make it vegan. If you want it to be vegan you just need to replace the cream with a vegan cream substitute. You could also use a can of full fat coconut milk instead of cream.

Other Indian Recipes You Might Enjoy

If you are looking for vegetarian recipes, Indian food has some of the most flavorful and delicious recipes that are completely vegetarian. A few of my favorites are:

Creamy Saag Aloo (Easy Spinach and Potato Curry)

5 stars4 stars
(
1
)
Servings:
3
Prep Time:
15
min
Cook Time:
0
hr
15
min
Total Time:
0
hr
30
min
Bowl of saag aloo.
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Ingredients

  • 10oz frozen spinach (1 package)
  • 1 tbsp olive oil
  • 2 Yukon gold potatoes, cubbed (about 2-3 cups)
  • 1 yellow onion
  • 3 garlic cloves, minced (about 2 tsp)
  • 1 tbsp grated fresh ginger
  • 1-2 jalapeños, minced (use less or omit if sensitive to spice)
  • 1 tsp ground coriander*
  • 1 tsp ground cumin
  • 1/2 tsp gram masala
  • 1/2 cup heavy cream
  • 2 tbsp water
  • Rice or naan for serving

Directions

  1. Boil a large pot of water. Salt the water with a couple of large pinches of salt and add in cubbed potatoes. Cook for 12-15 minutes or until cooked through.
  2. Thaw the spinach in a microwave safe bowl for 5 minutes. If the spinach isn’t pre chopped, roughly chop the spinach.
  3. Add a tablespoon of oil to a large sauté pan over medium heat. Add onions and cook for 6 minutes. Then add garlic, ginger and jalapeño and cook for another 3 minutes.
  4. Turn the burner to low heat and add in coriander, garam masala, salt, and cumin. Cook another 2 minutes.
  5. Add in the spinach, cream, and water. Mix together and cook for 2 minutes. Add more water if you want to thin out the mixture.
  6. Fold in the cooked potatoes. Taste and add more salt as needed.
  7. Serve over rice or along side naan.

Notes

To make this recipe easier, I use ground spices. You could also use whole spices. Just toast them and break them up with a mortar and pestle before adding to the mixture.

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