Saag Aloo
Saag Aloo
5 from 12 votes
Savour the rich blend of Indian spices with our authentic saag aloo recipe. This hearty and nutritious dish is perfect for those seeking a simple yet exotic meal. Easy to follow steps make it achievable for cooks of all skill levels.
Saag Aloo

Saag Aloo is a classic North Indian dish that combines the earthy flavors of potatoes with the vibrant goodness of spinach and fenugreek.

Originating from the Punjab region, this dish has become a beloved staple in Indian households and is cherished for its simplicity yet rich taste. Despite its traditional roots, Saag Aloo is quite approachable for beginners in the kitchen, offering a delightful journey into the realm of Indian cuisine.

The name “Saag Aloo” itself reflects its essence; “saag” refers to leafy greens, typically spinach in this case, while “aloo” means potatoes. Together, these two ingredients form the heart of this dish, complemented by a medley of aromatic spices that elevate its flavor profile.

From the sizzle of cumin seeds to the warmth of garam masala, each component adds depth and character to the dish. While some may find Indian cooking intimidating, Saag Aloo breaks down barriers with its straightforward preparation and readily available ingredients.

With just a handful of spices and pantry staples, you can recreate the comforting flavors of this dish in your own kitchen. Whether served alongside fluffy naan bread or fragrant rice, Saag Aloo promises a satisfying meal that celebrates the beauty of simplicity.

Expert Tip: Add a squeeze of lemon juice at the end to brighten the flavors and balance the richness of the dish.


Potatoes: Potatoes provide a hearty base for the dish, offering a comforting texture and subtle sweetness that pairs perfectly with the robust flavors of the spices and greens.

Onion: Onions add a savory depth to the dish, enhancing its overall flavor profile and providing a fragrant base for the spices.

Garlic: Garlic lends its distinct aroma and flavor to the dish, contributing to its rich and aromatic character.

Ginger Paste: Ginger paste adds a warm, spicy note to the dish, complementing the other spices and adding a refreshing kick.

Green Chillies: Green chillies bring a subtle heat to the dish, balancing the flavors and adding a touch of brightness.

Cumin Seeds: Cumin seeds provide a nutty, earthy flavor and add a delightful crunch to the dish when toasted in oil.

Coriander Powder: Coriander powder adds a citrusy, slightly sweet flavor to the dish, enhancing its overall complexity.

Turmeric Powder: Turmeric powder imparts a vibrant yellow color to the dish and adds a warm, earthy flavor.

Garam Masala: Garam masala is a blend of aromatic spices that adds warmth and depth to the dish, tying all the flavors together.

Chilli Powder: Chilli powder brings a fiery kick to the dish, adding heat and intensity to the flavor profile.

Vegetable Oil: Vegetable oil is used for cooking and helps to coat the ingredients evenly, ensuring they cook to perfection.

Fenugreek: Fenugreek leaves, also known as methi, lend a distinct, slightly bitter flavor to the dish, balancing the sweetness of the potatoes and spinach.

Spinach: Spinach adds a vibrant green color and a mild, slightly sweet flavor to the dish, enriching it with essential nutrients.

Salt: Salt enhances the flavors of the dish, bringing out the natural sweetness of the ingredients and balancing the spices.

Expert Tip: For extra flavor, roast the cumin seeds in a dry pan before adding them to the dish.

Serving Suggestions

Saag Aloo is a versatile dish that can be enjoyed in various ways. Here are some serving suggestions to elevate your dining experience:

  • Serve hot Saag Aloo with freshly baked naan bread or steamed rice for a wholesome meal.
  • Garnish with a dollop of creamy yogurt and a sprinkle of fresh cilantro for added freshness and flavor.
  • Pair with a side of tangy mango chutney or spicy pickles to complement the dish’s savory notes.
  • For a heartier meal, serve Saag Aloo alongside grilled chicken or roasted vegetables for a fusion of flavors and textures.

Expert Tip: Experiment with different variations of spices and greens, such as adding fenugreek seeds or substituting spinach with kale for a unique twist.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach for fresh in this recipe. Simply thaw the spinach and squeeze out any excess water before adding it to the dish.

Is it necessary to peel the potatoes?

Peeling the potatoes is optional and depends on personal preference. You can leave the skins on for added texture and nutrients if desired.

Can I adjust the spice level of the dish?

Absolutely! Feel free to adjust the amount of green chillies and chilli powder according to your taste preferences. You can also omit the chillies altogether for a milder version.

How long does Saag Aloo keep in the refrigerator?

Saag Aloo can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.

Can I freeze Saag Aloo?

Yes, you can freeze Saag Aloo for longer storage. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

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Saag Aloo

Saag Aloo

by Nabeela Kauser
Savour the rich blend of Indian spices with our authentic saag aloo recipe. This hearty and nutritious dish is perfect for those seeking a simple yet exotic meal. Easy to follow steps make it achievable for cooks of all skill levels. 
5 from 12 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine Indian, Pakistani
Servings 4
Calories 232 kcal


  • 500 g Potatoes Peeled and chopped
  • 1 Onion Finely chopped
  • 3 cloves Garlic Minced
  • 1 tbsp Ginger Paste
  • 2 Green Chillies Finely chopped
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Garam Masala
  • 1/2 tsp Chilli Powder
  • 2 tbsp Vegetable Oil
  • 200 g Fenugreek Chopped
  • 400 g Spinach Chopped
  • Salt To taste


  • In a large pan or wok over medium heat, heat the oil. Add the cumin seeds and fry for a few seconds until they sizzle.
  • Add the chopped onion, garlic, ginger paste, and green chillies. Cook for 5-7 minutes until the onions turn translucent and the mixture is fragrant.
  • Add the diced potatoes to the pan and stir well to coat them with the onion mixture. Fry for 5 minutes, stirring occasionally.
  • Mix in the coriander powder, turmeric powder, garam masala, chilli powder, and salt to taste. Cook for 2-3 minutes.
  • Stir in the chopped fenugreek leaves and spinach. Cook for 15-20 minutes or until the potatoes are cooked through.
  • Serve hot with naan bread or rice.


Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.


Calories: 232kcalCarbohydrates: 36gProtein: 8gFat: 7gSaturated Fat: 1gSodium: 170mgPotassium: 1161mgFibre: 7gSugar: 3gVitamin A: 9387IUVitamin C: 58mgCalcium: 134mgIron: 5mg
Keyword Curry, Food, Potato, Recipe, Spicy, Spinach, Vegan, Vegetarian
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!



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Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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