I just pulled off an Authentic Saag Aloo Recipe that makes humble potatoes and spinach explode with flavor, you’re going to want to keep reading.

Jump to Recipe

I’m obsessed with this Aloo Palak because it hits a weird spot between homey and punchy, and I love how potatoes soak up spice while fresh spinach brightens every bite. I always reach for an Authentic Saag Aloo Recipe when I want comfort that actually tastes like something.

It’s an Indian Potato Side Dish that never feels boring to me, even after weeks of leftovers. The textures are creamy wilted greens, soft potato chunks, little crispy edges.

But honestly, the spice mix and lemon at the end. Makes me want seconds.

Always. No shame in stealing half my plate.

daily.

Ingredients

Print Recipe (No Advertisments)

Potatoes: Comforting starchiness, soaks up spices and makes the curry hearty.
Spinach: Bright green, adds iron and a gentle, leafy bite.
Oil or ghee: Slicks the pan, gives richness and that warm mouthfeel.
Cumin seeds: Toasty crunch, gives a nutty, earthy whisper.
Onion: Sweet base, caramelizes into mellow depth as it cooks.
Garlic: Pungent kick, smells amazing and layers savory flavor.
Ginger: Zingy warmth, cuts through richness and freshens the dish.
Green chilies: Heat option, adds sharp, lively spice—adjust how brave you are.
Tomato: Tangy body, brightens the sauce and balances the earthiness.
Turmeric: Golden color and gentle warmth, feels wholesome and homey.
Ground coriander: Citrusy, floral powder that rounds out the spices.
Red chili powder: Straight-up heat and punch, use sparingly if needed.
Garam masala: Warming finish, adds cozy spice notes at the end.
Asafoetida: Basically funky umami, tiny pinch lifts everything.
Salt: Brings out all the flavors, don’t skip it.
Water: Helps cook potatoes and tie the sauce together, simple helper.
Lemon juice: Bright tang to wake up the whole curry.
Cilantro: Fresh herb finish, adds a lively, slightly citrusy note.

Ingredient Quantities

500 g potatoes, peeled and cut into 1 inch cubes

300 g fresh spinach, washed and roughly chopped (about 10 oz)

2 tablespoons vegetable oil or ghee, more if needed

1 teaspoon cumin seeds

1 medium onion, finely chopped

3 garlic cloves, minced

1 inch piece ginger, minced or grated

1 to 2 green chilies, slit or chopped (adjust to taste)

1 medium tomato, finely chopped or 1/2 cup canned crushed tomato

1/2 teaspoon turmeric powder

1 teaspoon ground coriander

1/2 teaspoon red chili powder, or to taste

1/2 teaspoon garam masala

Pinch of asafoetida (hing), optional but nice

Salt, about 1 to 1 1/2 teaspoons, adjust to taste

1/4 to 1/2 cup water (as needed to cook potatoes)

1 tablespoon lemon juice, or to taste

Fresh cilantro, a small handful chopped, for garnish

How to Make this

Print Recipe (No Advertisments)

1. Heat 2 tablespoons oil or ghee in a large pan over medium heat, add 1 teaspoon cumin seeds and a pinch of asafoetida if using, let them sizzle for a few seconds until fragrant.

2. Add 1 finely chopped onion and sauté until soft and lightly golden, about 6 to 8 minutes; stirring so it does not burn.

3. Stir in 3 minced garlic cloves, 1 inch minced ginger and 1 to 2 chopped green chilies, cook 1 to 2 minutes until raw smell is gone.

4. Add 1 finely chopped tomato (or 1/2 cup crushed tomato), 1/2 teaspoon turmeric, 1 teaspoon ground coriander, 1/2 teaspoon red chili powder and salt (about 1 to 1 1/2 teaspoons); cook until the tomato breaks down and oil separates, 4 to 5 minutes.

5. Toss in the 500 g cubed potatoes, mix well to coat with the spice mixture, add 1/4 to 1/2 cup water (enough to come up about 1/4 inch around potatoes) and bring to a simmer.

6. Cover and cook for 12 to 15 minutes, stirring once or twice, until potatoes are nearly tender; if you want faster cooking you can parboil the potatoes for 8 minutes before adding.

7. Add 300 g chopped spinach in batches, stirring each batch to wilt before adding more; it will seem like a lot but it reduces quickly.

8. Once all the spinach is wilted and potatoes are tender, simmer uncovered 3 to 5 minutes to meld flavors and reduce excess liquid to your preferred consistency.

9. Stir in 1/2 teaspoon garam masala and 1 tablespoon lemon juice, taste and adjust salt or chili, then garnish with chopped cilantro before serving.

Equipment Needed

1. Large heavy skillet or frying pan with a tight fitting lid (for sautéing and simmering)
2. Medium pot (if you want to parboil the potatoes for faster cooking)
3. Cutting board (for onion potato spinach and tomato prep)
4. Chef knife (sharp for clean cuts)
5. Measuring spoons and a 1/4 to 1/2 cup measure (for spices oil and water)
6. Wooden spoon or heatproof spatula (to stir without scratching the pan)
7. Mixing bowl (to hold chopped spinach or mix ingredients before adding)
8. Colander or sieve (to wash and drain the spinach and potatoes)
9. Garlic press or small knife and board for mincing garlic and ginger
10. Citrus reamer or fork (to squeeze the lemon juice at the end)

FAQ

Q: Can I use frozen spinach instead of fresh?

A: Yes you can. Thaw and squeeze out excess water first, then add it a few minutes earlier in the cooking so it blends well with the potatoes. You might need a little less water.

Q: How do I stop the potatoes from falling apart?

A: Use firm waxy potatoes and cut them into uniform 1 inch cubes. Don’t overcook; simmer gently and check with a fork after 10 to 12 minutes. If you stir too hard they will break up, so be gentle.

Q: My curry is too watery or too dry how do I fix it?

A: Too watery cook uncovered on medium heat until it reduces. Too dry add 1 to 2 tablespoons of water at a time and simmer a couple minutes until you get the consistency you like.

Q: Can I make this mild for kids?

A: Absolutely. Omit the green chilies and cut the red chili powder in half or skip it. Add a little extra garam masala at the end for warmth without heat.

Q: Will this keep well for meal prep?

A: Yes it stores well in the fridge for 3 to 4 days and freezes up to 2 months. Reheat gently on the stove adding a splash of water if it looks dry.

Q: Any tips to boost flavor quickly?

A: Fry the cumin and hing for a few seconds in hot oil before adding onion, that little bloom makes big flavor. Finish with lemon juice and fresh cilantro right before serving it brightens everything.

Aloo Palak (Potato And Spinach Curry) Recipe Substitutions and Variations

Potatoes: swap with sweet potatoes for a sweeter, softer curry, or use cauliflower florets if you want lower carbs, or use parsnips for a slightly earthy flavor.
Spinach: replace with kale (remove tough stems and chop fine), or use frozen spinach (thawed and squeezed) for convenience, or try fenugreek leaves (methi) for a more bitter, authentic note.
Vegetable oil or ghee: use olive oil if you want a lighter, pantry-friendly oil, or coconut oil for a mild sweetness, or butter for richness if you dont have ghee.
Garam masala: substitute with curry powder in a pinch, or mix equal parts ground cumin and ground cinnamon plus a pinch of cloves for a similar warm profile, or add a few cardamom pods while cooking for aroma.

Pro Tips

1) Parboil the potatoes for about 8 minutes if you want to cut cooking time and get more even doneness. Don’t overboil though or they’ll fall apart when you stir.

2) Dry the spinach well after washing, or add it in smaller batches and press out extra water with the spoon as it wilts. Too much water dilutes the spices and makes the dish soggy.

3) Toast the ground coriander and chili powder in the hot oil for 20 to 30 seconds before adding tomatoes, it wakes up the flavors. Also a little extra ghee gives the curry a nicer mouthfeel if you’re not worried about calories.

4) Finish with lemon juice and taste for salt at the end, acidity brightens the whole thing. If you like a smoky note, try charring a green chili or add a pinch of roasted cumin powder just before serving.

Aloo Palak (Potato And Spinach Curry) Recipe

Recipe by Jot Punji

0.0 from 0 votes

I just pulled off an Authentic Saag Aloo Recipe that makes humble potatoes and spinach explode with flavor, you're going to want to keep reading.

Servings

servings

Calories

193

kcal

Equipment: 1. Large heavy skillet or frying pan with a tight fitting lid (for sautéing and simmering)
2. Medium pot (if you want to parboil the potatoes for faster cooking)
3. Cutting board (for onion potato spinach and tomato prep)
4. Chef knife (sharp for clean cuts)
5. Measuring spoons and a 1/4 to 1/2 cup measure (for spices oil and water)
6. Wooden spoon or heatproof spatula (to stir without scratching the pan)
7. Mixing bowl (to hold chopped spinach or mix ingredients before adding)
8. Colander or sieve (to wash and drain the spinach and potatoes)
9. Garlic press or small knife and board for mincing garlic and ginger
10. Citrus reamer or fork (to squeeze the lemon juice at the end)

Ingredients

500 g potatoes, peeled and cut into 1 inch cubes
300 g fresh spinach, washed and roughly chopped (about 10 oz)
2 tablespoons vegetable oil or ghee, more if needed
1 teaspoon cumin seeds
1 medium onion, finely chopped
3 garlic cloves, minced
1 inch piece ginger, minced or grated
1 to 2 green chilies, slit or chopped (adjust to taste)
1 medium tomato, finely chopped or 1/2 cup canned crushed tomato
1/2 teaspoon turmeric powder
1 teaspoon ground coriander
1/2 teaspoon red chili powder, or to taste
1/2 teaspoon garam masala
Pinch of asafoetida (hing), optional but nice
Salt, about 1 to 1 1/2 teaspoons, adjust to taste
1/4 to 1/2 cup water (as needed to cook potatoes)
1 tablespoon lemon juice, or to taste
Fresh cilantro, a small handful chopped, for garnish

Directions

Heat 2 tablespoons oil or ghee in a large pan over medium heat, add 1 teaspoon cumin seeds and a pinch of asafoetida if using, let them sizzle for a few seconds until fragrant.
Add 1 finely chopped onion and sauté until soft and lightly golden, about 6 to 8 minutes; stirring so it does not burn.
Stir in 3 minced garlic cloves, 1 inch minced ginger and 1 to 2 chopped green chilies, cook 1 to 2 minutes until raw smell is gone.
Add 1 finely chopped tomato (or 1/2 cup crushed tomato), 1/2 teaspoon turmeric, 1 teaspoon ground coriander, 1/2 teaspoon red chili powder and salt (about 1 to 1 1/2 teaspoons); cook until the tomato breaks down and oil separates, 4 to 5 minutes.
Toss in the 500 g cubed potatoes, mix well to coat with the spice mixture, add 1/4 to 1/2 cup water (enough to come up about 1/4 inch around potatoes) and bring to a simmer.
Cover and cook for 12 to 15 minutes, stirring once or twice, until potatoes are nearly tender; if you want faster cooking you can parboil the potatoes for 8 minutes before adding.
Add 300 g chopped spinach in batches, stirring each batch to wilt before adding more; it will seem like a lot but it reduces quickly.
Once all the spinach is wilted and potatoes are tender, simmer uncovered 3 to 5 minutes to meld flavors and reduce excess liquid to your preferred consistency.
Stir in 1/2 teaspoon garam masala and 1 tablespoon lemon juice, taste and adjust salt or chili, then garnish with chopped cilantro before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.