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IndianVeg

Saag Aloo

Spiced spinach and potato — simple and nourishing.

30 min4 serveseasy

Saag Aloo is a classic vegetarian Indian recipe built around a handful of pantry staples. It serves 4 and comes together in roughly 30 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 30 minutes without much fuss. The method leans on rolling-water boiling, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are spinach, potato and onion. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.

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Nutrition · per servingestimated

69

kcal

2g

Protein

14g

Carbs

0g

Fat

veggluten-freesidehealthy

Ingredients

  • spinach400 g
  • potato3
  • onion1
  • garlic4 cloves
  • cumin1 tsp
  • green chili1
  • oilstaple
  • saltstaple

Method

  1. 1
    Step 1 ~8 min

    Boil cubed potato till just tender; drain.

  2. 2
    Step 2 ~8 min

    Sizzle cumin in oil, sauté onion, garlic and chili.

  3. 3
    Step 3 ~8 min

    Add potato and salt; toss 5 minutes.

  4. 4
    Step 4 ~8 min

    Add chopped spinach; cook till just wilted.

Per-step times are approximate and based on the total cook time of 30 minutes.

Pro tips & common mistakes

  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Saag Aloo take to cook?
From prep to plate, Saag Aloo takes about 30 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Saag Aloo vegetarian?
Yes — this version of Saag Aloo is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
What are the key ingredients in Saag Aloo?
The headline ingredients are spinach, potato, onion. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Saag Aloo?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Saag Aloo?
Saag Aloo pairs naturally with classic indian sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.