Saag Aloo

This is probably one of my favorite Indian dishes, it is super versatile and crazy easy and quick to make! It’s a great way to get a lot of greens in and its packed with micronutrients!

There are a lot of ways to make this and like with lots of Indian dishes there really are no rules, but there are 1 in this case: DO NOT USE A LID AT ANY POINT IN THE RECIPES!!! The short version why that is is because we want to keep that vibrant green color and if we use a lid it will look muddier.

Aloo means Potato so that means that this dish is a potato dish. Normally I would make this with the Sarson Ka Saag and then add the potatoes, but not long ago I went to an Indian street food festival, and I learned how to make it in another more yummy way, lol. In this dish, I don’t boil the spinach first and I don’t blend it, but you could if you like it.

2-3 servings: depends on if you’re having it as a side dish or as a main dish


  • 1 tbsp oil


  • 1 tsp cumin seeds


  • 1 tsp mustard seeds


  • 1 medium onion, finely chopped


  • 2 garlic cloves, minced or sliced


  • 1 tbsp grated or sliced fresh ginger


  • 2 medium tomatoes, chopped


  • 1 tsp salt


  • 1 green chili, chopped or cut in slices


  • 1 tsp garam marsala spice


  • 500g (1.1 pounds) cooked potatoes cut in bite-size chunks


  • 6 big handfuls Spinach (600g / 1.3 pounds), chopped


  • Salt and lime juice to taste


  1. Wash all the leaves


  2. In a Pan add the oil, cumin, mustard and fry until they start to pop, turn the heat down to medium heat.


  3. Add the onion, garlic, and ginger and cook until the onion gets soft.


  4. Add the tomato, garam masala, salt and chili and ¼ cup of water and cook for 5 minutes.


  5. Add the Potatoes and cook for 30 sec-1 minute.


  6. Raise the heat and add the spinach. Turn the spinach in softly, you do not want to make mash potatoes.


  7. Taste with salt and lime juice.



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