Description
Easy Saag Aloo is a comforting Indian-inspired curry made with tender potatoes, aromatic spices, tomatoes, and vibrant leafy greens simmered together into a flavorful, nourishing dish.
Ingredients
1–1½ lb baby potatoes, sliced in half
4 cups chopped spinach, kale, chard, or other leafy greens
1 teaspoon cumin seeds
1 teaspoon yellow mustard seeds (optional)
1 teaspoon ground coriander (optional)
2 heaping teaspoons medium curry powder
1¼ inch piece fresh ginger, peeled and grated (or ½ teaspoon ground ginger)
1–2 green or red chilis, roughly chopped (or ¼ teaspoon chili flakes)
2 large cloves garlic, finely chopped
1 teaspoon garam masala
Salt and pepper to taste
3 tablespoons olive oil or vegetable oil, divided
1 red onion, peeled and sliced
1 (14 oz) can finely chopped tomatoes or 2 large tomatoes, grated
Cooked basmati rice, for serving
Warm naan, for serving
Yogurt or raita, for serving
Chopped cilantro, for garnish
Instructions
- Place the halved baby potatoes in a pot and cover with salted water. Bring to a boil and cook for 8–10 minutes until just tender. Drain and set aside to cool slightly.
- Heat 2 tablespoons of the oil in a large skillet over medium to medium-high heat. Add the sliced onion and boiled potatoes and sauté for 5–7 minutes until lightly golden. Remove from the pan and set aside.
- In the same skillet, add the remaining tablespoon of oil and reduce heat slightly. Add cumin seeds and mustard seeds and toast for a few seconds until fragrant.
- Stir in the curry powder, ground coriander, grated ginger, and chopped chili or chili flakes. Cook briefly to release the aromas.
- Add the chopped garlic and cook for about 30 seconds.
- Pour in the chopped or grated tomatoes and simmer for 10–15 minutes until the sauce thickens and reduces.
- Add the chopped spinach or other greens and cook until wilted.
- Return the sautéed potatoes and onions to the skillet and stir well to coat them in the sauce.
- Season with salt and pepper, stir in the garam masala, and cook for another 5–10 minutes until the flavors blend.
- Serve hot with basmati rice, warm naan, yogurt or raita, and garnish with chopped cilantro.
Notes
Kale, Swiss chard, or mustard greens can be used instead of spinach for a heartier texture.
Add a splash of coconut milk for a creamier curry.
Cooked chickpeas, paneer, or tofu can be added for extra protein.
Adjust the heat by increasing or reducing the amount of chili.
Roasting the potatoes instead of boiling them adds deeper flavor and a slightly crisp texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop with a splash of water if the sauce becomes too thick.
This curry can be frozen for up to 2 months and thawed overnight in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
