Saag Aloo
Serves 4
If you’re craving something hearty, flavorful, and plant-powered, this Vegan Saag Aloo is a must-try. A classic Indian-inspired dish, saag aloo combines tender potatoes (aloo) with silky, spiced spinach (saag) for a comforting, wholesome meal that’s perfect for weeknights or batch cooking.
Gluten-free, and packed with nutrients, this one-pan wonder delivers bold flavours with minimal fuss. Whether you’re new to Indian cooking or just looking to spice up your plant-based menu, this spinach and potato curry is both satisfying and simple to make.
Serve it with fluffy basmati rice or warm naan, and you’ve got a delicious meal in under 30 mins.
Ingredients:
• 500g (about 1 lb) potatoes (waxy ones work well), peeled and cut into bite-sized chunks
• 300g (about 10 oz) fresh spinach (or frozen, defrosted and drained)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 tsp cumin seeds
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp chili powder (adjust to taste)
• 1 tbsp tomato puree (optional, adds depth)
• 2 tbsp oil (like sunflower or coconut oil)
• Salt, to taste
• Fresh lemon juice, to finish
Instructions:
1. Cook the potatoes: Boil the potatoes in salted water until just tender (about 10 minutes). Drain and set aside.
2. Prepare the spinach: If using fresh spinach, wilt it in a pan with a splash of water, then drain and chop roughly. If using frozen, make sure it’s fully thawed and excess water is squeezed out.
3. Start the spices: Heat the oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
4. Sauté the aromatics: Add the chopped onion and cook until soft and golden (around 10 minutes). Add the garlic and ginger, cooking for another minute.
5. Add the spices: Stir in the turmeric, coriander, chili powder, and a pinch of salt. Cook for a minute to toast the spices.
6. Tomato puree (optional): Stir in the tomato puree and cook for another couple of minutes.
7. Combine: Add the cooked potatoes, tossing gently to coat them in the spices. Let them crisp up a little if you like by leaving them undisturbed for a few minutes.
8. Add spinach: Fold in the spinach and cook until everything is heated through.
9. Finish: Sprinkle in the garam masala and a good squeeze of fresh lemon juice to brighten it up. Taste and adjust salt and chili as needed.
10. Serve: Enjoy with basmati rice, naan (make sure it’s vegan), or as part of a bigger Indian-style spread.
Serving Suggestions:
• Serve with steamed basmati rice or naan bread
Storage Tips:
• Fridge: Store in an airtight container for up to 4 days
• Freezer: Freeze for up to 2 months. Reheat gently on the stove with a splash of water
Dietary Info:
Vegan | Gluten-Free | Soy-Free | Nut-Free
FAQ:
Is this recipe spicy?
It’s mild to medium. You can reduce or omit chili powder for less heat.
Can I make it oil-free?
Yes, sauté onions and spices in a bit of water or veggie broth instead of oil.
