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 chapattis.

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 chapattis or naan for a tasty meal.

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.

5 from 5 votes

Print Pin Rate

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course Main Course

Cuisine Pakistani/Indian

Servings 4 servings

Calories 215

Ingredients

• 50 ml Vegetable Oil
• 300 g Spinach/Palak finely chopped
• 300 g Potatoes/Aloo chopped
• 1 Onion/Pyaz finely chopped
• 5 Garlic Cloves/Lehsan chopped
• 2 Green Chillies/Hari Mirch finely chopped
• 1 Tomato chopped
• 1 tsp Chilli Powder/Laal Mirch Powder
• 1 tsp Turmeric Powder/Haldi
• 1 tsp Salt/Namak
• Coriander/Dhaniyaa 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

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