اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ

Saag Aloo

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4.56 from 29 votes
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.
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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.

Palak Saag Aloo Recipe | Aloo Palak Recipe | Vegan Potato And Spinach Curry | How To Make Indian Spinach Recipe | How To Make Palak Aloo Recipe | How To Make Spinach And Potato Curry Recipe | How To Make Saag Curry Recipe | Spinach Potato Curry | How To Make Saag Aloo | Spinach Potato Recipe | Alu Palak | How To Make Aloo Palak Curry | Palak Ki Sabzi | Palak Ka Saag Recipe | Vegan Curry Recipe | Vegetarian Curry Recipe | Indian Food |

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.
4.56 from 29 votes
Sadia Halimah Aziz
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 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
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Scott
Scott
4 months ago

1 star
Shit recipe , very dry

Miss N. Patel
Miss N. Patel
2 months ago
Reply to  Scott

You’re rude! As an Indian (much of our cuisine is similar to Pakistani cuisine) I believe Miss. Aziz is a brilliant cook & her dishes are authentic. If you didn’t like the recipe it’s because you didn’t make it correctly or you’re accustomed to eating a bland Anglicised version at so-called Indian restaurants.

Last edited 2 months ago by Miss N. Patel
Mumtaz Amira Khan
Mumtaz Amira Khan
2 months ago
Reply to  Miss N. Patel

5 stars
I totally agree sister. It’s like he didn’t cook it properly or his literally used to a ready made /restaurant versions. Whatever. He is real disrespectful. ✋

Mumtaz Amira Khan
Mumtaz Amira Khan
2 months ago
Reply to  Scott

5 stars
Seriously?! Must be cause your used to shop
ready made versions… 🤣

Last edited 2 months ago by Mumtaz Amira Khan
Tara
Tara
2 days ago
Reply to  Scott

You’re very wrong! Or have bad taste buds. Maybe you didn’t cook it using the exact method.

Mick Morant
Mick Morant
3 months ago

5 stars
Absolutely delicious

Lisa Garvey
Lisa Garvey
3 months ago

I liked it. I think I may sauté the potatoes first next time and just add them at the end. I also might add a spice or two more, maybe cumin as it does just lack a little something. But overall a good recipe

Narinder Kaur
Narinder Kaur
2 months ago
Reply to  Lisa Garvey

4 stars
Punjabi Sikh woman here. We eat this dish too! Sautéing the potatoes & adding cumin is not part of this dish!✋ Sautéing is a western concept. Cumin doesn’t work with spinach/potatoes! That’s like me saying I’m going to add curry power to Sunday roast potatoes/add an unsuitable herb in a steak & kidney pie. I would be changing these dishes entirely! So why do you think It’s ok to criticize a south Asian dish and try to change it? The cook knows what shes talking about and so do I!

Miss N. Patel
Miss N. Patel
2 months ago

5 stars
Brilliant recipe thanks. I made this a few days ago. I served it with basmati rice, chilli and lime pickle, mini papads and kebab. I want to make your chicken curry next. 🙏

Mumtaz Amira Khan
Mumtaz Amira Khan
2 months ago

Very tasty sister. I serve this before dawn today. Sooo good. I’m loving your vids and am looking to make a beef keema with lots off aloo real soon. When you getting your own tv show sister? 🧕🏻

Gary
Gary
23 days ago

5 stars
Hi. Made this tonight as this was the only recipe I found that actually looked like the saag aloo I know, and whilst I par boiled the potatoes and used frozen spinach I essentially followed the steps and it came out very close to what you might expect from a restaurant.

Dot
Dot
5 days ago

Can I freeze this recipe?

Tara
Tara
2 days ago
Reply to  Dot

Most definitely, it will keep for a good month or two without spoiling it.

Dot
Dot
4 days ago

5 stars
Thankyou for this lovely recipe, it went down very well!

Tara
Tara
2 days ago

5 stars
This was my first time making Palak saag aloo and finding a recipe where the recipe picture looked exactly how mine turned out. The flavour, the smell, the look is everything I had hoped for. This recipe is so easy to follow and I was so thankful for the cooking times given as they were spot on and helped so much. Aziz, thank you so much for posting and I will be using your recipe forever as it was delicious. I admit That I added extra potatoes as I was cooking for 5 of us, I added a little extra water maybe about 5 more table spoons to help the extra potatoes cook if this helps anyone wanting to add more. Happy cooking!!

The Aziz Kitchen

Salaam and hello everyone!

I’m Sadia, the person behind The Aziz Kitchen. A 20-and-some year-old Muslim aspiring doctor and writer who loves to experiment with cooking, baking and all things food. On this blog you will find my favourite, delicious, family-friendly recipes.

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