Saag Aloo (Spinach and Potato Curry)
Golden spiced potatoes folded through a deep green spinach sauce, a favourite on every curry house menu and easy to make at home.
Made with Saag (spiced spinach) base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 mins
- LevelEasy
- Costabout £0.85 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the potatoes in salted water for 8 minutes, until a knife goes in with a little resistance. Drain well and let the steam escape.
8 min - 2
Heat the oil in a large frying pan over a medium high heat. Add the cumin seeds and let them sizzle for 20 seconds.
0 min 20 s - 3
Add the potatoes and fry for 8 to 10 minutes, turning now and then, until golden on the edges. Stir in the ground coriander and green chilli for the last minute.
10 min - 4
Pour in your ready made saag spinach base (see the base recipe) and the water. Stir gently, cover and simmer for 8 minutes so the potatoes absorb the flavour.
8 min - 5
Add the lemon juice, taste for salt and serve hot.
Tips
- Parboiling then frying gives potatoes that are crisp outside and fluffy inside, without turning to mush in the sauce.
- Waxy potatoes such as Charlotte hold their shape best.
- Finish with a squeeze of lemon. Acid keeps the spinach tasting fresh.
Storing and freezing
Cool within 1 to 2 hours. Keeps for 3 days in the fridge. Reheat until steaming hot all the way through. Freezing makes potatoes grainy, so eat it fresh.
Questions
Is saag aloo vegan?
Yes, as written. The saag base and potatoes are vegan. Restaurants often add butter or cream, which this version leaves out.
Can I use baby potatoes?
Yes. Halve them and boil for 10 minutes, then fry as above.
What goes with saag aloo?
It works as a side to chicken tikka, a dal, or as a main with rice and raita. Gluten free flatbreads are good for mopping up.
More made with saag (spiced spinach) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.