Saag Aloo
Saag Aloo
5 from 1 vote
Prep: 10 minutes
Cook: 35 minutes
Total Time 45 minutes
Servings: 4
Softened potatoes coated in a spinach and fenugreek onion masala; this traditional Indian curry is packed with flavour. Suitable for all diets from vegan, dairy-free, and gluten-free this curry is bound to impress everyone.

Nutrition: per serving



  • 500 g Potatoes Peeled and chopped
  • 400 g Spinach Chopped
  • 200 g Fenugreek Fresh, chopped
  • 1 Onion Finely chopped
  • 3 cloves Garlic Minced
  • 1 tbsp Ginger Paste
  • 2 Green Chillies Finely chopped
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Garam Masala
  • 1/2 tsp Chilli Powder
  • 2 tbsp Vegetable Oil
  • Salt To taste


  • In a large pan or wok over medium heat, heat the oil. Add the cumin seeds and fry for a few seconds until they sizzle.
  • Add the chopped onion, garlic, ginger paste, and green chillies. Cook for 5-7 minutes until the onions turn translucent and the mixture is fragrant.
  • Add the diced potatoes to the pan and stir well to coat them with the onion mixture. Fry for 5 minutes, stirring occasionally.
  • Mix in the coriander powder, turmeric powder, garam masala, chilli powder, and salt to taste. Cook for 2-3 minutes.
  • Stir in the chopped fenugreek leaves and spinach. Cook for 15-20 minutes or until the potatoes are cooked through.
  • Serve hot with naan bread or rice.

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