• Partnered with
  • Serves 4
  • 15 mins prep
  • 20 mins cook

Saag aloo (spinach and potato curry)

Saag aloo - spinach and potato curry

This warming saag aloo curry recipe may be the ultimate vegetarian meal. Homemade spice paste is combined with potatoes, spinach and chilli to create a comforting, nutritious 35-minute dinner


  • 3 tbsp oil
  • 4 potatoes, cooked, cut into bite-sized pieces
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/2 tsp dried chilli flakes
  • 1 tsp fresh ginger, grated
  • 400 g canned chopped tomatoes
  • 350 g fresh spinach, washed, trimmed, roughly choppped
  • salt
  • yoghurt and coriander leaves, to serve (optional)

Spice paste

  • 1/2 tbsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 2 cloves crushed garlic
  • 1 tsp sugar
  • juice from 1 lemon
  • 2 tbsp water


  1. Heat 2 tablespoons of the oil in a large frying pan and fry the potatoes until lightly golden, remove with a slotted spoon and set aside.
  2. Make the spice paste (see below).
  3. Heat remaining oil in the pan and add the mustard and cumin seeds. When they begin to sputter and pop, add the chilli flakes and ginger. Cook for 1 minute then add the spice paste and continue to stir for 2-3 minutes, until most of the water has evaporated.
  4. Add the tinned tomatoes and simmer for another 1-2 minutes until the sauce has thickened.
  5. Stir in the spinach a few handfuls at a time, then add the potatoes. Cover and simmer for about 10 minutes, stirring occasionally.
  6. Season with salt, remove the lid and simmer until liquid has evaporated. Serve with yoghurt and coriander leaves, if desired.
  7. Spice paste: In a small bowl, whisk together the ground coriander, garam masala, turmeric, cumin, garlic, sugar, lemon juice and water.

This recipe first appeared in Food magazine.

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