Saag Aloo
Bring the vibrant flavors of India to your table with this delicious and wholesome Saag Aloo recipe—a classic North Indian dish that combines tender, turmeric-coated potatoes with nutritious, earthy spinach cooked in a medley of fragrant spices. This vegan and gluten-free favorite is bursting with aromatic garlic, ginger, and green chilies, perfectly balanced by mustard oil and a hint of garam masala. Ready in just 45 minutes, this one-pan dish is a comforting yet healthy option for weeknight dinners or meal prep. Serve it alongside fluffy basmati rice or soft roti for an irresistible, authentic dining experience. Packed with fiber, vitamins, and bold flavors, Saag Aloo is your go-to recipe for hearty, satisfying Indian cuisine at home.
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Recipe Information
Ingredients
- 500 grams spinach
- 400 grams potatoes
- 1 medium onion
- 3 pieces garlic cloves
- 1 inch piece ginger
- 2 pieces green chili
- 0.5 teaspoons turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 0.5 teaspoons garam masala
- 2 tablespoons mustard oil
- 1 teaspoon salt
- 100 milliliters water
- 2 tablespoons fresh cilantro
Instructions
Start by washing the spinach thoroughly in cold water to remove any dirt. Drain the excess water and chop the leaves roughly.
Peel the potatoes and cut them into 1-inch cubes.
Finely chop the onion, garlic, and ginger. Slit the green chilies lengthwise.
Heat 2 tablespoons of mustard oil in a large pan over medium heat. Once the oil is hot, add 1 teaspoon of cumin seeds and let them splutter.
Add the chopped onions and sauté until they turn golden brown, about 5 minutes.
Add the garlic, ginger, and green chilies, and sauté for another 2 minutes until fragrant.
Stir in the chopped potatoes and add 1/2 teaspoon of turmeric powder, 1 teaspoon coriander powder, and 1 teaspoon salt. Mix well to coat the potatoes with the spices.
Add 100 milliliters of water to the pan, cover it with a lid, and let the potatoes cook for about 10 minutes or until they are soft, stirring occasionally.
Once the potatoes are cooked, add the chopped spinach to the pan. Cover and cook for another 5 minutes until the spinach wilts and turns dark green.
Remove the lid and stir the mixture well. Cook uncovered for another 5 minutes, allowing any excess moisture to evaporate.
Sprinkle 1/2 teaspoon of garam masala over the saag aloo and mix well.
Garnish with freshly chopped cilantro before serving.
Serve hot with warm roti or basmati rice.
Nutrition Facts
Calories |
884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2985 mg | 130% | |
| Total Carbohydrate | 124.0 g | 45% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 15.8 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 521 mg | 40% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 5665 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
