Saag aloo

(113 ratings)
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  • Serves: 4-5

  • Prep time:

  • Cooking time:

  • Costs: Cheap as chips

  • Skill level: Easy peasy

  • Editor's pick
  • Make in advance

This delicious and flavoursome saag aloo recipe is a classic Indian dish that is so simple to make and is the perfect side dish to accompany a bowl full of spicy curry and a large slice of freshly made Naan bread. Seasoned with black mustard seeds, grated ginger and turmeric, this dish will have your taste buds dancing all over the place. Double your portions and make a large batch of this delicious recipe as a vegetarian curry for 4 or more and serve with pilau rice.

If you don't have all the different spices, use a tablespoon of a medium curry paste instead


  • 2tbsps ghee or vegetable oil
  • 1 onion, peeled and sliced
  • 1 clove garlic
  • 1 red chilli, deseeded and sliced
  • 1tbsp freshly grated ginger
  • 1 level teaspoon black mustard seeds
  • 1 level teaspoon cumin seeds
  • 1 level teaspoon turmeric
  • 500g potatoes, scrubbed and cut into chunks
  • 200-250g bag spinach leaves, washed
  • Salt


  1. Heat the ghee, or oil, in a pan and add the onion and cook for 4-5 minutes over a medium heat, until it starts to soften. Add the garlic, chilli, ginger and spices and cook for 1 minute.
  2. Add the potato to the pan and cook for 10-15 minutes, stirring occasionally.
  3. Add the spinach and stir until it wilts into the mixture. Season the saag aloo with salt and serve.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 132(kcal)
  • Fat 5.0g
  • Saturates 0.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Average rating

  • 4
(113 ratings)

Your comments


This was a disaster- the potatoes didn't cook AT ALL in the pan so ended up having to roast them in the oven for 40 minutes. Would recommend boiling them first.


Very easy to cook ! Very tasty to


I added a splash of water every time I took the lid off to stir, to help the potatoes cook and stop it sticking. Came out delicious, I will definitely make it again.


Most important thing is to ensure that the onions are slowly, well cooked until they start to caramelise but first pop the mustard and cumin seeds to release the flavour then add the onions.


Looks good, but I think you (almost?) always "pop" the mustard and cumin seeds in the oil before adding the onions.


you should add some water when cooking the potatoes...

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