Saag Aloo (Spinach & Potato Curry)
Author: WarYzwPEmXI
This simple curry made from potatoes and spinach makes a great side-dish, or you can have it as a vegetarian main course.
  • 250 g (8 oz) small potatoes, cut into large pieces
  • 250 g (8 oz) spinach, de-stalked and washed
  • 1 small onion, chopped
  • 1 tomato, peeled, desseded and chopped
  • 1″ (2½ cm) piece of ginger, chopped
  • 2 garlic cloves, finely chopped
  • 2 green chillis, chopped
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp turmeric
  • 3 tbsp vegetable oil or ghee
  • Salt
  1. Boil the potatoes in water for a maximum of 10 minutes. Drain and put to one side.
  2. Melt the ghee in a pan and all all the remaining ingredients except the spinach. Stir-fry on a medum heat for about 5 minutes.
  3. Add in the potatoes and stir-fry for 5 minutes to finish cooking the potatoes.
  4. Once the potatoes are cooked, add in the spinach and continue cooking for 1-2 minutes until the spinach has wilted. Season with salt if desired and serve.
Calories: 342 Fat: 22.0 Sugar: 4.7 Fiber: 7.5 Protein: 7.4 Cholesterol: 0.0
Titli's Tips
I love to use baby potatoes in this dish. Garnish with some chopped tomato and coriander for a delicious experience.
Recipe by Titli's Busy Kitchen at