Spinach & Potato Curry (Saag Aloo)

Saag A

A delicious vegan spinach and potato curry that is perfect as part of an Indian inspired feast! It’s easy to make and has that authentic Indian restaurant taste!

Easy recipeEasy Gluten free Wheat freeFreezable recipe Cheap as chickpeas
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Preparation time

10 min

Cook time

35 min

Total time



Indian and Indian Subcontinent


  • mains
  • sides-light-meals-and-salads
  • vegetable-side-dishes





  • 1 kg/2 lb potatoes, peeled
  • 800g/1.8 lb spinach
  • 1 tbsp grated fresh ginger (a good thumb-sized knob)
  • 1 small onion, finely diced
  • 1 small chilli (leave out if you want a milder curry), seeds removed and finely chopped
  • 1 tbsp garam masala
  • 1 tbsp ground cumin
  • 1 tbsp mustard seed
  • 5 cloves garlic, finely chopped
  • 2 tbsp rapeseed oil
  • Salt and pepper, to taste

Tempered spices

  • 1 tbsp mustard seed
  • 1 tbsp nigella seeds (also known as kalonji or black onion seed)
  • 2 tbsp rapeseed oil



  1. First boil the potatoes in salted water until cooked through. Whilst they are boiling, start preparing the other ingredients.
  2. In a large pan, start by heating the oil, then add the onion and let it cook until translucent.
  3. Add the garlic, ginger, chilli and all the other spices. Sizzle for a minute until they start to become fragrant.
  4. Add the spinach and wilt it down. You will probably have to add it in batches. Keep adding until all the spinach is in the pan. Add a good pinch of salt here.
  5. Put the lid on the pan and let it cook for at least 10 minutes, be sure not to let it burn or catch. Add a tiny bit of water if it looks like drying out. The longer you cook the spinach in the spices, the more delicious it becomes!
  6. Once the potatoes are cooked, drain and add to the spinach mixture. Cook another 10 minutes. (or longer). Again, the longer you cook this, the more the potatoes soften into the dish and become even more delicious.
  7. Taste for seasoning and add salt if you need it.

Tempered spices

  1. In a pan, sizzle the mustard and nigella seeds in the oil until they become fragrant and ‘pop’ slightly.
  2. Just before serving, tip the fragrant oil and spices over the curry.

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