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Made with delicious spices, spinach, creamy potatoes and a touch of coconut milk, this saag aloo recipe is completely vegetarian and even includes vegan options! A touch of spice along with a touch of creaminess is what takes this dish over the edge!
First off, this is not an authentic saag aloo recipe. Based on many different recipes I've tried over the years, I took all that and put my own spin on it to create this amazingly flavor packed potato saag.
Saag aloo is a classic potato curry recipe that makes you want to curl up and have a big bowl of it in front of the fireplace. Or honestly, I love this easy saag aloo on a hot summer day as well - the freshness of a vegetarian dish is awesome on those hot days!
If you want a little bit more protein, you can also try making this chicken saag.
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Why This Recipe Works
- You can easily make this a vegan saag aloo by substituting coconut oil for the ghee!
- This spinach potato curry rivals the versions found in an Indian restaurant and works great as a side dish or a main dish!
- The mix of spinach and potatoes with spices gives this Indian dish a deep earthy flavor.
- This restaurant style dish is ultra easy to make and perfect for a quick weeknight dinner!
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What is Saag?
Saag aloo is an Indian dish that is basically a mixture of greens cooked together including spinach, mustard greens, collard greens, or any other green leafy vegetable. It's is usually served as part of a curry dish, like in this saag aloo (saag with potatoes cooked in spices).
Saag is also known as palak, and this dish is sometimes called palak aloo (or aloo palak) instead of saag aloo. The two dishes are interchangeable.
Ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
Gold Potatoes: Yukon gold, or any waxy potato, works great for this recipe. You can peel them, or leave them unpeeled depending on your preference. I usually buy the mini potatoes and leave the peel on for ease. Cut them in 1 - 1 ½" pieces. Substitute russet potatoes if needed.
Ghee: Ghee is basically just clarified butter and is used often in Indian cooking. To make this recipe vegan, you can substitute coconut oil or avocado oil as well.
Whole Spices: Cumin seeds and mustard seeds. We add these spices whole and toast them in the ghee to bring out the flavors. You can use yellow or black mustard seeds.
Aromatics: Ginger, garlic, and the white parts of the green onions are sauteed in the ghee until they soften and their flavor becomes less sharp.
Tomato Paste/Tomato: Tomato paste adds a great umami flavor, while fresh tomato add a touch of freshness to the dish.
Ground spices: Garam masala, black pepper, turmeric, and Kashmiri chili powder are all used to add amazing flavor. Garam masala has a warm, rich flavor while the Kashmiri chili powder adds the perfect amount of spice to the dish.
Coconut milk: I always recommend using full fat coconut milk in this dish and others like it. The "light" coconut milk is watery and doesn't add the same richness and flavor that the full fat version does.
Saag: Baby spinach, cilantro, and jalapeno are blended together to make the "saag" puree that gets added to the curry. Use frozen spinach that has been chopped to make it easier to work with in the sauce. You can substitute any other dark leafy green for the spinach as well.
Serving: Fresh lemon juice, naan, and basmati rice are the most common ways to serve aloo saag.
Step By Step Instructions
Cook the potatoes in boiling water until they are cooked through, about 10 minutes. Drain and transfer the potatoes to a bowl and set aside.
Heat the ghee or oil in a large high sided skillet over medium heat.
Add the cumin and mustard seed and cook for 30-60 seconds, until they start to pop.
Add the green onions, garlic and ginger and cook for 2-3 minutes, stirring to ensure it doesn't burn.
Add the tablespoon of tomato paste and remaining spices (garam masala, pepper, salt, turmeric, bay leaf, chili powder) and cook for 1-2 minutes, stirring regularly to prevent burning.
Add the tomato and then add the spinach puree AKA saag (see below) and stir to mix everything together. Cook for 2-3 minutes.
Add the coconut milk and bring to a simmer. Cook for 5-10 minutes, until it has slightly thickened. Adjust salt to taste if needed.
Serve with fresh squeezed lemon juice with steamed basmati rice and/or fresh baked naan.
How to Make Saag (Spinach)
Puree the spinach, jalapeno and cilantro in a blender or food processor with about ½ cup of water to start and blend to make a chunky puree (it should be a little chunky). Add additional water if needed.
Expert Tips for Making This recipe
- When making the saag (spinach puree), add additional water as needed if it is too thick to blend.
- Use fresh, whole spices whenever you can for the best results.
- You can make saag aloo with fresh baby spinach chopped in pieces instead of frozen spinach. You will need 16 ounces of fresh spinach.
- You can also sprinkle it with some chopped Thai chilies to add some extra spice to the dish.
Frequently Asked Questions
Saag aloo is a curry is a classic vegetarian Indian dish made with potatoes and chopped spinach with spices. Saag paneer is also a traditional curry made with spinach (or other leafy greens) but instead of potatoes uses paneer cheese.
Saag aloo is a mild curry made with spinach and lots of Indian spices cooked with tender potatoes and served as an Indian side dish or main dish.
Storage and Reheating Instructions
You can store leftover spinach curry in an airtight container in the fridge for 3-5 days, or in he freezer for up to 3 months. To thaw from the freezer, let it sit in the fridge overnight.
Reheat in the microwave or in a skillet over medium heat until warmed through.
More Classic Indian Recipes
- Spicy zucchini curry
- Instant Pot lamb curry
- Indian eggplant curry
- Potato curry (aloo curry)
- Chana masala (chickpea curry)
- Egg curry
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Recipe
Easy Vegetarian Saag Aloo with Potatoes and Coconut Milk
Ingredients
- 1 ⅕ pounds gold potatoes peeled and cut in chunks (substitute mini potatoes)
- 1 tablespoons ghee substitute coconut oil
- 1 teaspoon cumin seeds
- ¼ teaspoon yellow mustard seeds
- 1 cup sliced green onions white parts
- 2 garlic cloves minced
- 1 teaspoon grated ginger
- 1 tablespoon tomato paste
- 4 teaspoons garam masala
- ⅛ teaspoon black pepper
- ⅛ teaspoon turmeric
- 1 bay leaf
- ¼ teaspoon chili powder
- 2 teaspoons salt
- 1 tomato diced
- 1 can coconut milk
- Fresh lemon juice for serving
- Naan for serving - optional)
- Basmati rice for serving - optional
Spinach puree:
- 10 ounces frozen spinach drained and excess moisture squeezed out
- 2 tablespoons chopped cilantro
- 1 jalapeno
- ½ to 1 cup water
Instructions
- Cook the potatoes in boiling water until they are cooked through, about 10 minutes. Drain and transfer the potatoes to a bowl and set aside.
- Heat the ghee in a large high sides skillet over medium heat.
- Add the cumin and mustard seed and cook for 30-60 seconds, until they start to pop.
- Add the green onions, garlic and ginger and cook for 2-3 minutes, stirring to ensure it doesn't burn.
- Add the tomato paste and remaining spices (garam masala, pepper, salt, turmeric, bay leaf, chili powder) and cook for 1-2 minutes, stirring regularly to prevent burning.
- Add the tomato and spinach puree (see below) and stir to mix everything together. Cook for 2-3 minutes.
- Add the coconut milk and bring to a simmer. Simmer for 5-10 minutes, until it has slightly thickened. Adjust salt to taste if needed.
- Serve with fresh squeezed lemon juice with steamed basmati rice and/or naan.
Saag:
- Combine the frozen, drained spinach, jalapeno and cilantro in a blender or food processor with about ½ cup water to start and blend to make a chunky puree (it should be a little chunky). Add additional water if needed.
Expert Tips:
- When making the saag (spinach puree), add additional water as needed if it is too thick to blend.
- Use fresh, whole spices whenever you can for the best results.
- You can make saag aloo with fresh baby spinach chopped in pieces instead of frozen spinach. You will need 16 ounces of fresh spinach.
- You can also sprinkle it with some chopped Thai chilies to add some extra spice to the dish.
Nutrition
Dt
Yum!
Danielle
Thanks!