Try this saag aloo recipe, then check out more easy curry recipes such as our saag paneer, aloo gobi mattar, saag chana masala and aloo tikka chaat.


  • 500g potatoes, peeled and cut into chunks
  • 2 tbsp sunflower oil
  • 1 onion, finely chopped
  • 1 red chill, finely chopped
  • 2 tsp cumin seeds
  • 2 tsp black mustard seeds
  • 1 tsp ground turmeric
  • a thumb-sized piece ginger, shredded
  • 3 cloves garlic, crushed
  • 400g baby spinach
  • ½ lemon, juiced


  • STEP 1

    Cook the potatoes in boiling salted water for 10-15 minutes or until cooked through, then drain well.

  • STEP 2

    While the potatoes are cooking, heat the sunflower oil in a frying pan over a medium-high heat and cook the onion with a pinch of salt for 10 minutes until beginning to caramelise, then add the chillies and spices. Cook for 5 minutes, then add the ginger and garlic, and cook for 2 minutes more. Add in the spinach along with 100ml of water and the cooked potatoes, and simmer for another 5 minutes until the spinach has wilted and the water has evaporated.

  • STEP 3

    Season and stir in the lemon juice, then serve.

Check out more Indian-style dishes...

Jersey Royal bombay potatoes


Adam Bush Chef Portrait
Adam BushDeputy food editor

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