Quick Saag Aloo Recipe – Aloo Palak – Spinach and Potato Curry 
Saag Aloo served with homemade Naan bread is a perfect weeknight dinner recipe, especially when it can be made in a jiffy. Saag Aloo Curry tastes fabulous when it is paired with Thatchers Vintage Cider.

National Curry Week takes place from 22-28 October 2018 and its a great opportunity to explore a new curry recipe every day of the week. Curry lovers, don’t just stick to the same old curry. Try something new this week. Pair with an assortments of accompaniments like Naan Bread, Chutney’s, Raita and Thatchers Cider for sure:).

Who doesn’t love a curry in a jiffy ??  Our weeknight dinners are all about quick, comforting food with absolutely no compromise on flavors. This Saag Aloo is an all time Favourite dish in Indian restaurant in UK.

It is absolutely a  great way to sneak in a lot of spinach greens. Spinach and Potatoes together are a super hit combination along with spices, chillies and some coconut milk.

THERE ARE SO MANY RECIPES ON MY BLOG USING SPINACH

Palak Paneer

Palak Phulka – Spinach Roti

Hara Bhara Kebab – Green Goodness Kebab

Stuffed Aloo Palak Paratha

Spinach Coriander Chutney

Palak Kachori

WHAT ARE THE INGREDIENTS FOR THIS SPICY SPINACH ALOO CURRY?

Saag  – I have used Spinach..  But you can also add some mustard greens, kale as well.

Aloo  or Potatoes  – Cut the potatoes into cubes and keep them ready.

Tofu / Paneer can be also be used instead of Potatoes in this recipe.  Remember to add them at the end of cooking.

Spices are an essential component to the curry. Some really basic spices like Coriander Powder, Cumin Powder, Red Chilli Powder, Turmeric Powder and Garam masala. If you do not have garam masala, you can make them at home instantly with this recipe for 2 Minutes Fragrant Garam masala.

Coconut Milk

Garlic Ginger and Onion.

Green Chilli  & Chilli Powder

Lemon Juice – This Saag Aloo does not have any element of sour ness,  I love adding lemon juice. Alternatively you could add some Amchur Powder { dried mango powder } or tomatoes too.

CAN YOU FREEZE SAAG ALOO?

Sure, why not? Freezing Saag Aloo is a great idea and the curry will come handy on rush days.   Just freeze the Spinach and Potatoes curry in an air tight container. Defrost them and enjoy the bowl of yumminess with Roti or White Rice.

PAIRING CIDER AND FOOD

Thatchers started making cider back in 1904, and four generations later the Thatcher family is still at the heart of Myrtle Farm, Somerset creating some exceptional cider on their 500 acres of Apple Orchards. They take great pride and importance of the quality and variety of apples that are being used.This means that each cider has its own individual character. All the ciders are all gluten-free, vegetarian and vegan.

If you would like to know a little more on how to test Cider – do check out Thatchers Guide to Taste Test.

Last year, I had written 2 recipes for the National Curry week – Kerala Egg Curry  & Paneer Makhani in collaboration with Thatchers.

Thatchers Vintage (7.4% ABV) is a traditional medium dry cider, which is softly rounded and matured. It is rich, golden in appearance with a fruity aroma and crisp flavour. Any spicy dish would pair well with this cider.

We paired this Quick and Easy Saag Aloo with Thatchers cider as the curry has a rounded spicy flavor that goes extremely well with this cider.

Give this Vegan recipe a  go, and you are never ever going to a restaurant to order it.  With just about 35 minutes in total from scratch, this spinach and potatoes side dish works really well as a Curry in Hurry fix.

VEGAN SAAG ALOO RECIPE BELOW

Quick Saag Aloo Recipe | Potato and Spinach Curry

5 from 5 votes

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 People

Author: Sandhya Hariharan

Saag Aloo { Spinach and Potato Curry } is a healthy Indian Side dish made with Spinach, Potatoes, Spices and Coconut milk.

Ingredients

• 1 Medium Onion { Approx 100 g } finely chopped
• 1 Tbsp grated Ginger
• 1 Tbsp crushed Garlic
• 2   Green Chilli / Red Chilli finely chopped/ minced
• 450 g Potato peeled and cubed
• 200 g Spinach
• 200 ml Coconut Milk
• 125 ml Water
• 1 Tbsp Coriander Powder
• 2 Tsp Cumin Powder
• 1 Tbsp Garam Masala | Curry Powder
• 1 1/2 Tsp Salt
• 1/2 Tsp Turmeric Powder
• 1/2 - 1 Tsp Red Chilli Powder
• A good Squeeze of Lemon Juice
• Salt and Pepper to taste

Tempering

• 2 Tsp Oil
• 1 Tsp Cumin Seeds
• 2 Cloves of garlic sliced
• 1 Red chilli sliced

Instructions

• Heat oil in a Deep Pan / Wok, add cumin seeds. Once it begins to splutter add ginger, garlic and saute for 30 seconds. Add Onions and saute until translucent.
• Add Potatoes, spices and salt and stir well. Cook for 3 minutes.
• Add 125 ml water, just enough to submerge the potatoes.  Cover and cook in medium heat for 12 minutes. Test the potatoes with the tip of a sharp knife or with a fork. If they are nearly tender, remove the lid and cook until sauce has thickened.
• Add 200ml Coconut Milk and bring it simmer.
• Add the spinach and cook. Cover and cook for just about 2 minutes, until the spinach has wilted. Squeeze lemon juice on to the curry.
• Season with more salt and pepper if desired.
• Heat oil in a small pan over medium heat. Add cumin seeds and garlic. Fry for about 50 seconds- 1 minute or until the garlic cloves are just about to turn golden.
• Add the tempering to the Saag Aloo Curry. Garnish with sliced red chillies and serve Saag Aloo with Naan bread and Thatchers Vintage.

Course: Main Course

Cuisine: Indian

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