Saag aloo in a serving bowl

Saag aloo

  • serves 2 as a side
  • Easy

An Indian classic of spiced potatoes and spinach, saag aloo comes flavoured with red chilli, cumin seeds, turmeric and fresh ginger


Try this saag aloo recipe, then check out our chicken saag, spinach, chickpea and potato curry, aloo gobi mattar, saag chana masala and more easy curry recipes.



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

*This recipe is gluten-free according to industry standards

Head here for more Indian-style dishes

Jersey Royal bombay potatoes

Nutritional Information

  • Kcals 188
  • Fat 7.1g
  • Saturates 0.8g
  • Carbs 22.9g
  • Sugars 3.5g
  • Fibre 4.1g
  • Protein 6g
  • Salt 0.9g