Name: Easy Saag Aloo (Spinach and Potato Curry) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1-1½ lb baby potatoes, sliced in half; 3 tablespoons olive oil or any vegetable oil, divided; 1 red onion, peeled and sliced; 1 teaspoon cumin seeds; 1 teaspoon yellow mustard seeds (optional); 1 teaspoon ground coriander (optional); 2 heaping teaspoons medium curry powder; 1¼ inch piece fresh ginger, peeled and grated or ½ teaspoon ground ginger; 1-2 green or red chilis, roughly chopped or ¼ teaspoon chili flakes; 2 large cloves of garlic, peeled and finely chopped; One 14 oz can of finely chopped tomatoes, or two large tomatoes grated; 4 cups chopped spinach or kale, or chard or any greens you like; 1 teaspoon garam masala; Salt and pepper to taste; Freshly cooked basmati rice; Warm naan; Yogurt or raita; Chopped cilantro

Jump to Recipe· 4.3 from 37 reviews

If you are craving a dish that’s comforting, vibrant, and bursting with flavor, look no further than this Easy Saag Aloo (Spinach and Potato Curry) Recipe. This humble Indian-inspired curry combines tender baby potatoes with fresh, leafy greens in a fragrant blend of spices that will warm your soul. It’s a perfect weeknight meal or a crowd-pleaser for guests, offering a delightful balance of textures and colors that make every bite a celebration. Plus, it’s straightforward enough to become a regular in your cooking rotation, even if you’re new to Indian flavors!

Ingredients You’ll Need

The image shows various cooking ingredients arranged neatly on a white marbled surface. There are small layers of spices in white dishes: a pile of ground brown spice, a heap of yellow curry powder, a small mound of cumin seeds, chopped garlic, and finely chopped red chili with ginger. A white bowl contains chopped red onions, while a clear glass bowl holds halved small yellow potatoes. Next to the potatoes, there is a glass measuring cup filled with fresh green spinach leaves, and an open can reveals crushed red tomatoes. The ingredients are colorful and well-separated, highlighting their textures and shapes. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Easy Saag Aloo (Spinach and Potato Curry) Recipe lies in its simplicity. Each ingredient plays a vital role, from the creamy potatoes to the fresh spinach, and the aromatic spices that build layers of flavor without overwhelming your taste buds. Here’s everything you’ll need to create this comforting dish:

Baby potatoes (1-1½ lb): The star of the dish, these provide a creamy texture that absorbs all the wonderful spices.
Olive oil or vegetable oil (3 tablespoons): Used for sautéing and bringing out the rich aromas of the spices.
Red onion (1, sliced): Adds sweetness and body to the curry’s base.
Cumin seeds (1 teaspoon): Toasted to release warm, earthy flavors.
Yellow mustard seeds (1 teaspoon, optional): Adds a slight pungency and texture contrast.
Ground coriander (1 teaspoon, optional): Provides a citrusy, floral note that complements the spices beautifully.
Medium curry powder (2 heaping teaspoons): The heart of the curry’s spice blend, offering a gentle heat and depth.
Fresh ginger (1¼ inch piece, grated) or ½ tsp ground ginger: Gives a spicy freshness and zing.
Green or red chilis (1-2, chopped) or ¼ tsp chili flakes: Controls the heat level to your preference.
Garlic (2 large cloves, finely chopped): Adds a savory punch and richness.
Chopped tomatoes (one 14 oz can or two large grated): Creates the saucy base that ties everything together.
Chopped spinach or kale (4 cups): Brings that fresh, leafy green goodness and vibrant color.
Garam masala (1 teaspoon): The finishing touch that rounds out the flavors with warmth.
Salt and pepper: Essential for seasoning to taste.
To serve: Freshly cooked basmati rice, warm naan, yogurt or raita, and chopped cilantro.

How to Make Easy Saag Aloo (Spinach and Potato Curry) Recipe

Step 1: Prep and Cook the Potatoes

Start by slicing the baby potatoes in half and boil them in salted water until they are just tender, about 8 to 10 minutes. Don’t overcook because they will continue cooking later and you want them to hold their shape. Draining and letting them cool while prepping the other ingredients helps speed up the process. You could also steam the potatoes for a lighter option that still keeps their texture intact.

Step 2: Fry the Onions and Potatoes

In a large skillet or frying pan, heat 2 tablespoons of oil over medium to medium-high heat. Toss in the sliced onions and the cooked potatoes, frying them until they develop a lovely golden color, about 5 to 7 minutes. This step adds that irresistible caramelized flavor that deepens the dish.

Step 3: Toast the Spices

Add the remaining tablespoon of oil to the pan and reduce the heat slightly. Introduce cumin seeds and mustard seeds (if using), toasting them just for a few seconds until fragrant. Then stir in the curry powder, ground coriander (if you have it), grated ginger, and chopped chili. This careful toasting awakens the spices and forms the flavorful backbone of the curry.

Step 4: Build the Tomato Sauce

Next, add the finely chopped garlic and fry for about 30 seconds until aromatic. Pour in the chopped tomatoes, whether canned or fresh, and let it simmer for 10 to 15 minutes so the sauce thickens and the flavors meld into a rich, tangy base.

Step 5: Add Greens and Final Ingredients

Stir in the fresh chopped spinach (or any greens you prefer) and allow it to wilt gently in the tomato sauce. Then return the fried potatoes and onions to the pan, seasoning with salt, pepper, and stirring in the garam masala. Let everything cook together for another 5 to 10 minutes so the flavors marry beautifully and the sauce thickens to your preferred consistency.

How to Serve Easy Saag Aloo (Spinach and Potato Curry) Recipe

The image shows a round pan filled with a thick curry made of small, golden-yellow potatoes mixed with a rich, reddish-brown sauce that is chunky and speckled with green herbs and spices, with some visible leafy greens. The pan has two dark handles and rests on a light gray cloth over a white marbled surface. To the top left, there is a white plate topped with white fluffy rice and folded pieces of golden flatbread sprinkled with green herbs. Above the pan, a small white bowl holds chopped fresh green herbs. In the bottom right corner, there is a small ceramic bowl with creamy white yogurt garnished with herbs. The lighting is soft and natural, creating a warm and inviting feel. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Easy Saag Aloo (Spinach and Potato Curry) Recipe, sprinkle over some fresh chopped cilantro for a burst of brightness. A dollop of cooling yogurt or raita on top balances the spices perfectly and adds creaminess. Don’t be shy with the garnishes – they really bring the dish alive on the plate.

Side Dishes

This curry loves good company. Serve it alongside fluffy basmati rice that soaks up all the delicious sauce or warm, pillowy naan breads perfect for scooping. You can also add a simple cucumber salad or pickled vegetables for a refreshing contrast to the rich flavors.

Creative Ways to Present

If you want to impress, consider presenting your Saag Aloo in a rustic clay bowl paired with a vibrant woven basket of freshly baked flatbreads. You can also top it with a squeeze of fresh lemon juice just before serving for an added zesty twist that wakes up the flavors beautifully.

Make Ahead and Storage

Storing Leftovers

Easy Saag Aloo (Spinach and Potato Curry) Recipe tastes even better the next day as the spices settle. Store leftovers in an airtight container in the fridge for up to three days. Keep in mind the potatoes may absorb more sauce over time, making the dish even more flavorful.

Freezing

Planning ahead? This curry freezes brilliantly. Pack meal-sized portions into ziplock bags, remove excess air, and freeze for up to six months. Just thaw gently in the fridge overnight before reheating. It’s a perfect make-ahead meal for busy days.

Reheating

To reheat, gently warm the curry in a saucepan over low heat, stirring occasionally until piping hot. Alternatively, use your microwave but cover the dish to keep moisture in. Add a splash of water or a little oil if the sauce has thickened too much during storage.

FAQs

Can I use other greens besides spinach in this recipe?

Absolutely! Kale, chard, or other sturdy leafy greens can be swapped in. They may require a slightly longer cooking time to soften but add wonderful flavor and texture.

Is this dish vegan and gluten-free?

Yes, this Easy Saag Aloo (Spinach and Potato Curry) Recipe is naturally vegan and gluten-free. Just be sure to serve with gluten-free rice or bread if needed.

How spicy is this curry?

The spice level is quite flexible. You can adjust the amount of chilis or chili flakes to suit your taste, making it mild or spicy as you prefer.

Can I make this recipe in advance?

Definitely! It actually benefits from resting for a few hours or overnight to deepen the flavors. Store in the fridge and reheat before serving.

What can I do if I don’t have all the spices?

No worries! The curry powder contains most of the essentials already, so you can skip the optional coriander and mustard seeds without losing the dish’s character.

Final Thoughts

There’s something truly comforting and satisfying about this Easy Saag Aloo (Spinach and Potato Curry) Recipe that makes it feel like a warm hug on your plate. With simple ingredients, approachable steps, and flavors that sing, it’s a dish that invites you to enjoy the joy of cooking and sharing good food. I promise, once you try it, this recipe will become one of your kitchen favorites too!