Indian Saag Aloo

Download a printable PDF version of the recipe.


Serves 2

  • 500g potatoes
  • 1 brown onion
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 50g butter
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 medium red chilli
  • 200g baby spinach
  • salt and pepper to taste
Saag aloo in a blue bowl with water in the background.


  1. Cut the potatoes into large chunks and boil them for 10-15 minutes.
  2. Finely dice the onion and the red chilli and set aside.
  3. When the potatoes are ready, drain them and set aside.
  4. Begin sweating the onions in a hot oiled pot. Add the ginger and garlic and cook for a minute or two while stirring.
  5. Add the butter and let it melt, then mix in the cumin, turmeric and garam masala and continue cooking for another minute or two.
  6. Add the potatoes to the pot and stir, ensuring they get well coated with the onion and spice mix. Add in the chilli and stir through, then add the spinach and mix, turning off the heat and allowing the residual heat to wilt the spinach.
  7. Season to taste with salt and pepper. Serve while hot either on its own with naan bread or as a side dish.

Download a printable PDF version of the recipe.

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Download a printable PDF version of the recipe.