Saag Aloo
Saag Aloo (Spinach and Potato Curry) is one of those dishes that feels like a big hug in a bowl. Soft, golden potatoes soak up a swirl of garlicky spinach, while cumin and ginger bring that gentle, earthy warmth Indian food does so well. It’s vegan, naturally gluten-free, and honestly so simple—you can have it on the table in under 30 minutes.
I love it with fluffy rice or warm naan, but it’s just as happy sitting next to a dal or your favourite curry. Nutritious, comforting, and full of flavour, this saag aloo recipe is proof that healthy food can taste deeply satisfying.
And goes perfectly with my Dhal for Days
SERVES
8 portions
ACTIVE PREP
5 MIN
OVERALL TIME
20 MIN
1 Large Onion (Diced small)
6 Medium/Large White Potatoes (Diced small)
3 Large Clove Garlic (Crushed)
1/2 tsp Garam Massala
1/2 tsp Ginger
1/2 tsp Cumin
2-3 Spinach
1: Sweat the onions then add the spices and the garlic until browned.
2: Add the potatoes and a splash of water, then put the lid on the pan and let the potatoes steam. Stir occasionally as the potatoes can stick to the pan and burn.
3: Once the potatos are nearly cooked incorporate the spinach and stir until cooked or if using a tougher leaf put the pan lid on again to steam.
4: Serve with a Dhal and rice for a full meal.
1. Keep on splashing water to get the potatoes to sweat and ultimately cook. But leave the lid off at the end so there is no water at the end.
2. Add any green-leafy veg. Spring greens or even cabbage can work if you haven't got spinach. This recipe is a great way to help increase green veg intake!
NO
SUGAR
NO
DAIRY
NO
GLUTEN
NO
EGGS
Tip: the smaller you chop the potatoes the more quickly & evenly they cook.
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