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

By Sophie Gray
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Food magazine.
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  • 3 tablespoon oil
  • 4 potatoes, cooked, cut into bite-sized pieces
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon dried chilli flakes
  • 1 teaspoon fresh ginger, grated
  • 400 gram canned chopped tomatoes
  • 350 gram fresh spinach, washed, trimmed, roughly choppped
  • salt
  • yoghurt and coriander leaves, to serve (optional)
Spice paste
  • 1/2 tablespoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 2 clove crushed garlic
  • 1 teaspoon sugar
  • juice from 1 lemon
  • 2 tablespoon 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.


  • Use 300g defrosted frozen spinach when fresh is unavailable. Saag Aloo is a dry curry, but you can make it more saucy with an extra tin of tomatoes. PER SERVE Energy 243kcal, 1020kj • Protein 6.7g • Total Fat 11g • Saturated Fat 0.8g • Carbohydrate 24.7g • Fibre 7.8g • Sodium 171mg