Saag aloo

Saag aloo

The Curry Guy
2 as a main course or 4 as a side dish

I make this popular vegetarian curry two ways depending on my mood. You could blend the spinach and chillies with a little spice stock or water to make a smooth spinach purée as for lamb saag. Alternatively, you could make it as shown with blanched, roughly cut baby spinach leaves.

I like to use coconut oil for this one, which is now widely available. It adds a nice, nutty flavour to the curry.


Quantity Ingredient
2 tablespoons coconut oil, rapeseed
or seasoned oil
1 teaspoon cumin seeds
10 fresh or frozen curry leaves
1 onion, finely chopped
1-3 green chillies, to taste
a pinch of turmeric
1 teaspoon black onion seeds (nigella seeds)
2 tablespoons Garlic and ginger paste
20 cherry tomatoes, halved
2 large Pre-cooked stewed potatoes, and 200 ml of their cooking stock
200g fresh baby leaf spinach, blanched for 30 seconds and roughly chopped
1 teaspoon garam masala
salt and freshly ground pepper


  1. Heat the oil in a large wok or frying pan over medium-high heat. When it begins to bubble, add the cumin seeds and allow to sizzle until fragrant. About 30 seconds should do.
  2. Now add the curry leaves followed by the chopped onion, green chillies, turmeric and onion seeds and continue frying until the onion is soft and translucent. Stir in the garlic and ginger paste.
  3. Add the cherry tomatoes and mix it all up well. Then add the pre-cooked potatoes and their cooking stock and simmer for a few minutes until the sauce has thickened and the potatoes are heated through.
  4. Stir in the chopped spinach. If using the puréed spinach and chilli method, this is the time to pour it in.
  5. Simmer for another minute or so until you are happy with the consistency. If you prefer more sauce, add some more cooking stock or even a little base curry sauce.
  6. Sprinkle the garam masala over the top and season with salt and pepper to taste.
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