Saag Aloo

Name: Saag Aloo
Prep time: 10 min
Cook time: 25 min
Yield: 3 to 4 servings
Cuisine: Indian Menu
Ingredients: Vegetable Oil — 3 tbsp; Cumin Seeds — 1 tsp; Dried Round Red Chillies — 3; Onions — 2; Tomatoes — 2; Ginger and Garlic Paste — 1 tbsp; Hot Water — 200ml; White Potatoes — 4; Fresh Baby Spinach — 250g; Ground Coriander — 1 tbsp; Turmeric — ½ tsp; Chilli Powder — 1 tsp; Salt — 1 tsp; Garam Masala — 1 tsp; Kasuri Methi — 1 tbsp; Fresh Coriander — 2 tbsp; Salted Butter — 1 tbsp

Saag Aloo is the 'green and gold' classic of Indian side dishes. A humble yet vibrant stir-fry of leafy greens (Saag) and potatoes (Aloo), it is a masterclass in home-style comfort. While 'Saag' can technically refer to any green leafy vegetable, in most kitchens it is a combination of fresh spinach and earthy mustard greens, resulting in a dish that is deeply savoury, slightly bitter, and incredibly nutritious.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 25 minutes

Servings: 3 to 4

Notes:

Using waxy white potatoes like Vivaldi keeps the cubes intact during simmering without breaking down into the spinach.

Roughly chopping fresh baby spinach prevents long, stringy leaves and allows the sauce to wilt down smoothly.

Finely chopped fresh fenugreek (methi) leaves can be added alongside the spinach when in season for extra earthy flavour.

Finishing with a knob of salted butter off the heat adds a rich glaze and enhances the natural creaminess of the dish.

Infuse Oil and Sauté Onions
Heat the vegetable oil in a large pan over high heat. Add the whole cumin seeds and dried round chillies, letting them sizzle for 15 seconds. Add the finely sliced onions and fry over medium heat for 6 to 8 minutes until lightly golden brown.

Build Tomato and Spice Base
Add the diced tomatoes, ginger and garlic paste, ground coriander, turmeric, chilli powder, salt, and 50ml of hot water. Cook over medium heat for 2 to 3 minutes until the tomatoes soften and the oil begins to separate.

Simmer Potatoes
Add the cubed potatoes to the pan with 100ml of hot water. Cover with a lid and simmer over medium heat for 8 to 10 minutes until the potatoes are halfway cooked and fork-tender.

Add Spinach and Simmer
Stir the roughly chopped fresh baby spinach and 50ml of water into the pan. Cover with the lid and cook for 6 to 8 minutes, stirring occasionally until the spinach wilts down completely and the potatoes are fully cooked through. Uncover and cook for 2 minutes to reduce any excess liquid.

Finish and Serve
Turn off the heat. Sprinkle over the homemade garam masala, fresh coriander, and crushed kasuri methi, then stir in the salted butter until melted. Serve hot as a side dish or main with naan or rotis.