Saag Aloo (Spinach and Potatoes Curry) Recipe

Name: Saag Aloo (Spinach and Potatoes Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable Oil To Fry Potatoes, Plus 1 Tablespoon; 1 whole Large Russett Potato, Peeled, And Cubed; 1 piece Ginger (one Inch), Peeled And Chopped; 3 cloves Garlic, Peeled And Chopped; 1 whole Serrano Chile, Stemmed And Chopped; 1/4 cups Water; 8 cups Spinach, Washed, Trimmed, And Finely Chopped; 1/2 teaspoons Garam Masala; 1 pinch Cayenne, To Taste; 4 Tablespoons Tablespoon Heavy Cream; Kosher Salt

Servings: persons

Vegetable Oil To Fry Potatoes, Plus 1 Tablespoon
1 whole Large Russett Potato, Peeled, And Cubed
1 piece Ginger (one Inch), Peeled And Chopped
3 cloves Garlic, Peeled And Chopped
1 whole Serrano Chile, Stemmed And Chopped
1/4 cups Water
8 cups Spinach, Washed, Trimmed, And Finely Chopped
1/2 teaspoons Garam Masala
1 pinch Cayenne, To Taste
4 Tablespoons Tablespoon Heavy Cream
Kosher Salt

1
Heat a large skillet with vegetable oil.
2
Using a paper towel, dry the potato cubes.
3
In batches, fry the potato cubes until golden brown all over, about 46 minutes.
4
Transfer potatoes with a slotted spatula to a plate covered with paper towels and set aside.
5
Season with kosher salt.
6
For the spinach, put ginger, garlic, chiles, and water into a blender and puree to a smooth paste.
7
Place a large skillet with 1 tablespoon oil on the stove and heat over medium-high heat.
8
Add gingergarlic paste and cook, stirring with a wooden spoon for about 30 seconds.
9
Add spinach and cook until leaves wilt.
10
Continue to stir often.
11
Reduce heat to medium-low, cover, and cook until spinach is very soft, about 1015 minutes.
12
Stir in garam masala, cayenne, and cream.
13
Add fried potatoes to the spinach and cover the skillet.
14
Continue cooking until liquid thickens and spinach is silky soft, about 15 minutes more.
15
Check for seasonings and add additional kosher salt or cayenne as needed.
16
Serve with naan or rice.
17
(Recipe adapted from Saveur.)

108

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Vegetable Oil To Fry Potatoes, Plus 1 Tablespoon, 1 whole Large Russett Potato, Peeled, And Cubed, 1 piece Ginger (one Inch), Peeled And Chopped, 3 cloves Garlic, Peeled And Chopped, and more.

Yes, Saag Aloo (Spinach and Potatoes Curry) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Saag Aloo (Spinach and Potatoes Curry)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions