Easy Saag Aloo Spinach Potato

Easy Saag Aloo is how I turn a handful of potatoes and spinach into a craveable curry that always wins over my family. This satisfying one-pan meal blends hearty potatoes and leafy greens with warming spices and tangy tomatoes. If you love Indian flavors but want a fuss-free vegetarian dinner, this recipe is a game changer for your weeknight rotation.

I came up with this after a busy day when my fridge was nearly empty. The simplicity of potatoes and greens simmered in a spiced tomato sauce saved dinner—and now it is a regular request from everyone at my table.

Ingredients

• Baby potatoes: Choose little waxy potatoes for buttery texture and quick cooking
• Olive oil or vegetable oil: Opt for oil with a neutral taste to let the spices shine
• Red onion: Brings sweetness—use a fresh crisp onion for best results
• Cumin seeds: Essential for earthy base flavor—buy whole seeds for strong aroma
• Yellow mustard seeds: Optional—adds mild heat and depth if you like them
• Ground coriander: Optional—try freshly ground for brighter taste
• Curry powder: Look for a good-quality blend—medium spice for balance
• Fresh ginger: Grated or ground—adds zing; fresh ginger root gives the brightest taste
• Green or red chilis or chili flakes: Adjust the amount based on your heat preference
• Garlic: Finely chopped—fresh garlic makes the flavor pop
• Finely chopped tomatoes: Canned or ripe tomatoes both work—use the best available
• Spinach, kale, chard, or greens: Fresh leafy greens give body and color
• Garam masala: Brings warming finish—sprinkle just before serving for full aroma
• Salt and pepper: Season generously to bring all flavors together

Step-by-Step Instructions

Boil the Potatoes:

Fill a large pot with water and a generous amount of salt, then add the halved baby potatoes. Bring to a gentle boil and cook until just fork-tender. This usually takes eight to ten minutes. Drain the potatoes right away and let them cool a bit on a clean kitchen towel so they do not overcook.

Brown Potatoes and Onions:

Heat two tablespoons of oil in a large heavy skillet over medium heat. Add the drained potatoes and sliced red onion. Sauté together, stirring every minute so the onions soften and the potatoes get golden brown edges, about five to seven minutes. Remove everything from the skillet and set aside on a plate—this helps the potatoes stay crisp.

Bloom the Spices:

Pour the remaining oil into the same skillet and lower the heat slightly. Add cumin seeds and mustard seeds, if using. Stir the seeds for up to a minute until they begin to smell fragrant and you hear tiny pops—this releases the essential oils for deeper flavor.

Add Curry and Aromatics:

Sprinkle in your curry powder and ground coriander, if using. Quickly add your grated fresh ginger and chopped chilis. Keep stirring so nothing burns. The spices should toast gently for around thirty seconds so the flavors open up.

Add Garlic and Tomatoes:

Stir in the chopped fresh garlic. Cook it for half a minute to cut rawness. Next, pour in the canned chopped tomatoes or grated fresh tomatoes. Let the sauce bubble gently uncovered for ten to fifteen minutes. It should thicken and lose some of its raw tang.

Add Greens:

Mix the chopped spinach, kale, or other greens into the sauce. Use a spoon to fold them in so they wilt quickly. The greens will shrink a lot so keep stirring until they are tender and fully combined.

Combine and Finish:

Return your sautéed potatoes and onions to the pan with the tomato gravy. Sprinkle over garam masala. Stir and cook everything together on medium heat for another three minutes. The potatoes should soak up some sauce and everything smells incredibly fragrant. Taste and adjust with salt and pepper before serving.

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Garam masala is my secret weapon in this dish. Its blend of warming spices pairs beautifully with leafy greens and potatoes and my kids always say the kitchen smells like a feast when I make this. Everyone seems to gather in the kitchen for a first taste.

Storage Tips

Let the saag aloo cool completely before transferring it to airtight containers. It will keep well for up to four days in the refrigerator. To reheat, use a skillet with a splash of water to bring back moisture or microwave in short increments, stirring often. The flavors actually deepen as it sits, making leftovers extra delicious for lunch or another dinner.

Ingredient Substitutions

You can swap in sweet potatoes or yukon golds for baby potatoes if those are what you have on hand. If you do not have all the spices, a good curry powder plus garam masala will give you lovely flavor. For the greens, feel free to use a mix of spinach, chard, or even beet greens. Canned tomatoes work just as well as fresh when out of season.

Serving Suggestions

Serve this saag aloo steaming hot with fluffy basmati rice, naan, or warm pita. It is also a great filling for wraps or as a topping for baked potatoes if you want something extra hearty. Sometimes I add a dollop of plain yogurt and a squeeze of lemon to brighten things up.

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Enjoy this comforting dish with your loved ones—it is sure to become a favorite!

Frequently Asked Questions

→ What greens can I use besides spinach?

You can use kale, chard, mustard greens, or any leafy green you prefer. Adjust cooking time so they’re tender but not overcooked.

→ Can I use regular potatoes instead of baby potatoes?

Yes, just peel and cut them into bite-sized chunks. Boil until tender before sautéing with onions.

→ How spicy is this curry?

You control the heat by adjusting the amount and type of chilis, or use chili flakes for milder or hotter flavors.

→ What should I serve with saag aloo?

It pairs well with basmati rice, naan, or roti. A side of yogurt or cucumber raita can add freshness.

→ Can I make this dish ahead of time?

Absolutely. The flavors meld and deepen with time. Gently reheat before serving, and add a splash of water if needed.