This saag aloo recipe, also known as spinach and potato curry, is a beloved Indian and Pakistani dish that combines the vibrant flavours of fresh spinach with the comforting heartiness of potatoes. A vegetarian delight is not only a treat for the taste buds but also a powerhouse of nutrients.

This Pakistani spinach recipe makes the perfect palak saag aloo. A traditional and healthy spinach curry packed full of flavour. Soft potato chunks covered in a spinach gravy masala for a delicious spinach and potato curry.

No South Asian buffet is complete without an array of spicy sides and this saag curry is definitely one you will want to make again and again. And what makes this aloo palak saag curry even better is that it is perfect for everyone’s dietary requirements from being vegan to dairy free to being gluten free! Serve with homemade naan bread or chapatis.

Softened potatoes lathered in a spicy spinach masala. What’s not to love about this classic curry? This deliciously spiced curry is made with potatoes and spinach. A classic takeaway favourite that will have you wanting more. This flavour packed saag side dish is vegan, dairy, and gluten-free. Serve with homemade chapatis or naan for a tasty meal.

Ingredient Substitutions

Adapting saag aloo to your dietary preferences or ingredient availability is a breeze. Here are some detailed ingredient substitutions to suit various dietary needs and culinary adventures.

Vegan Variation: My recipe is naturally vegan, so simply follow the recipe as is. Traditionally, as with most curries, it is often cooked with ghee for its rich flavour. You can use any plant-based oil like olive oil, coconut oil, or vegetable oil. Each imparts its unique flavor, so choose based on your preference.

Gluten-Free: While the core ingredients of palak aloo are naturally gluten-free, it’s essential to verify the spices and condiments you use. Some commercial spice blends and condiments may contain gluten-based additives. Stick to pure, single-ingredient spices and gluten-free condiments.

Protein Boost: For those looking to incorporate more protein into their diet, consider adding cubed or crumbled tofu. Tofu readily absorbs the flavors of the curry and complements the dish’s creamy spinach and potatoes. Another protein-packed option is to introduce cooked chickpeas (garbanzo beans). They not only provide a protein boost but also add a delightful texture to the curry.

Low-Fat: If you’re mindful of fat intake, you can reduce the amount of cooking oil used. A non-stick pan can help you sauté the ingredients with minimal oil, and you can use water or vegetable broth to prevent sticking if needed.

Spice Level Adjustment: The spiciness of aloo palak can be adjusted to suit your heat tolerance. For milder flavours, remove the seeds and membranes from green chillies before adding them. Conversely, for extra heat, increase the quantity of chillies or include spicier varieties. You can also adjust the spices as necessary.

Leafy Greens: While spinach is the star of palak aloo, you can explore other leafy greens like kale, collard greens, or Swiss chard. Keep in mind that cooking times may vary, so adjust accordingly.

By making these ingredient substitutions, you can customise this curry to your dietary preferences, ensuring it remains a delicious and satisfying dish for every palate and lifestyle.

Serving Suggestions

Saag aloo, with its vibrant colours and enticing aroma, offers a delightful canvas for creative serving suggestions. As this dish stands as a versatile gem in Indian cuisine, it can be paired with an array of accompaniments to suit various palates and occasions.

Bread Bonanza: Explore the world of Indian bread by pairing saag aloo with an assortment of freshly baked delights. Soft and pillowy naan is a classic choice that complements the creamy texture of the potatoes and spinach. If you crave a touch of crispness, opt for flaky and layered parathas. Perfect for scooping up the flavourful saag aloo. Those looking for a healthier option can relish the wholesome goodness of whole wheat rotis, offering a nutty undertone to balance the rich flavours.

Rice Harmony: Create a delectable harmony by serving saag aloo alongside fragrant basmati rice. The tender potatoes and succulent spinach mingle effortlessly with the aromatic grains, creating a medley of textures and tastes. Garnish the rice with a sprinkling of toasted cumin seeds or a handful of golden fried onions to add an extra layer of flavour and sophistication.

Refreshing Raita: Embrace the cooling contrast of mint raita as a refreshing side dish. The creamy yoghurt mixed with mint sauce provides a palate-cleansing balance to the robust flavours of saag aloo. The coolness of the raita not only complements the warmth of the dish but also offers a delightful respite from the spices.

Curries and Companions: Saag aloo harmonises beautifully with other Indian curries, creating a tantalising platter of flavours. Pair it with a velvety dal makhani for a comforting and protein-rich feast. Or serve it alongside the British chicken tikka masala to tantalise the taste buds with contrasting textures. The creamy texture of saag aloo also pairs harmoniously with chicken biryani or mutton pulao. It offers a harmonious blend of colours and tastes that elevates your dining experience.

Epitome of Versatility: Beyond Indian cuisine, saag aloo is a versatile side dish that compliments various global flavours. Embrace fusion cuisine by serving it with baked chicken drumsticks or grilled lamb chops, as the creamy sauce envelops the meats in a tantalising embrace of flavours.

A plant-based feast: Pair it with marinated tofu or roasted vegetables. The vibrant greens add a burst of freshness to every bite. Regardless of your culinary preferences, saag aloo invites you to embark on a gastronomic journey that celebrates the beauty of adaptable flavours and the joy of exploring diverse combinations.

Check Out My Other Recipes! 

Everytime the enticing aroma of the simmering saag aloo fills my kitchen, I can’t help but envision a culinary journey that extends beyond this delightful dish. Allow me to introduce you to a selection of vegan delicacies that are sure to harmonise beautifully with your taste buds.

Let’s start with the classic chana curry, a hearty and protein-packed favorite. Much like aloo palak, the blend of spices melds seamlessly with chickpeas, creating a symphony of flavours. Enjoy it with warm naan bread or a generous serving of fragrant basmati rice; I assure you, it’s a culinary experience worth savouring.

Next, tantalise your senses with aloo pakora. These crispy, deep-fried delights are pure joy in every bite. The medley of onion and potato encased in a crunchy coating, when paired with mint or yogurt chutney, takes snack time to a whole new level. Their perfect crunch and irresistible flavour make them a fantastic addition to your vegan menu.

Imagine sinking your teeth into a crispy aloo samosa, featuring a mouthwatering spicy potato filling that simply melts in your mouth. The process of crafting these savory pastries is almost therapeutic, and the end result is utterly irresistible. Pair your aloo samosa with a steaming cup of chai for the perfect evening snack; trust me, it’s a match made in culinary heaven.

For a comforting and satisfying meal, delve into tadka dal. This simple yet flavour-packed dish features lentils cooked to a velvety softness, simmered with a medley of tempered spices. The understated elegance of tadka dal, when paired with steamed rice or warm roti, epitomises pure culinary bliss.

Last but certainly not least, don’t miss the eggplant curry. This dish is the epitome of comfort food, showcasing the wonderful eggplant bathed in a delectably spiced gravy. The subtle flavours of the eggplant and spices unite to create a dish that’s not only immensely satisfying but also wholesome.

Each of these recipes boasts a unique flavour profile that complements the hearty goodness of our beloved saag aloo. Embark on these culinary adventures, and please share your experiences in the comments below. I’m excited to hear about your cooking escapades and the delectable moments you create in your kitchen!

Saag Aloo

A traditional and healthy spinach curry packed full of flavour. Soft potato chunks covered in a spinach gravy masala for a delicious spinach and potato curry.

4.64 from 46 votes

Sadia Halimah Aziz

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 servings

Calories: 215kcal

Ingredients

• 50 ml Vegetable Oil
• 300 g Spinach finely chopped
• 300 g Potatoes chopped
• 1 Onion finely chopped
• 5 Garlic Cloves chopped
• 2 Green Chillies finely chopped
• 1 Tomato chopped
• 1 tsp Salt
• 1 tsp Chilli Powder
• 1 tsp Turmeric Powder haldi
• Coriander finely chopped

Instructions

• In a large pot heat up the vegetable oil on medium heat until hot
• Add the finely diced onions and the salt then cook for 3-4 minutes until the onions are slightly softened – adding the salt with the onions helps to bring the moisture out of the onion to allow them to cook down and brown more evenly without burning the onions
• Add the chopped tomatoes and the garlic cloves then cook for 6-8 minutes, stirring occasionally, until the tomatoes and garlic soften
• Add the chilli powder and turmeric powder then cook the spices for 4-6 minutes adding a few tablespoons of water to prevent the spices from burning
• Add the finely chopped green chilies and cook for another 1-2 minutes
• Add the finely chopped spinach into the pan and gently mix the spices into the spinach before covering with a lid and cooking for 15-20 minutes until the spinach has released its excess water
• As the spinach is cooking peel the potatoes and cut into large chunks then add into pan before covering and cook for 15 minutes until the potatoes have softened
• Add the finely chopped coriander then cook for 1-2 minutes
• Your saag aloo curry is ready!

Video

Nutrition

Calories: 215kcal