Our Easy Saag Aloo Recipe will quickly become your new family favorite. It’s Quick, Healthy, so delicious, and ready in under 40 minutes. Serve this Vegan Potato & Spinach Curry with our homemade Naan bread, pickled onion, and raita for a perfect weeknight dinner recipe.
Who doesn’t love a tasty curry in a hurry ??
ABOUT THIS RECIPE
Takeaway style Indian Saag Aloo ( Sag Aloo ) is quick & easy, delicious, nutritious, and full-on flavors. IF you are wondering
What is Aloo Saag?
Let me tell you, Aloo – Potato and Saag – Mustard Greens, Spinach
Aloo Saag is usually made with boiled potatoes and combination of leafy greens. Although Saag is traditionally made with Mustard Leaves in North India, Spinach is used instead in the recipes around the world, as it is commonly available.
Our weeknight dinners are all about quick, comforting food with absolutely no compromise on flavors. This BIR style Saag Aloo is an all time Favourite dish in Indian restaurant in UK.
Made with a handful of ingredients, this curry is a super hit combination with naan bread & veg pilau rice.
It is absolutely a great way to sneak in a lots of spinach greens. Spinach and Potatoes together are a super hit combination along with spices, chillies and some coconut milk.
If you fancy, you can add some Aubergine just like Meera Sodha adds in her Aloo Saag recipe in Guardian.
What I particularly love is that you can make this recipe dry or gravy like.
NATIONAL CURRY WEEK IN UK
National Curry Week takes place in October every year and its a great opportunity to explore a new Indian curry recipe every day of the week. Curry lovers, don’t just stick to the same old Butter Chicken Curry – Try something new this week.
Pair with an assortments of accompaniments like Naan Bread, Chutney’s, Raita and Cider for sure:).
SO MANY SPINACH RECIPES TO EXPLORE USING SPINACH
Hara Bhara Kebab – Green Goodness Kebab
WHAT ARE THE INGREDIENTS FOR THIS Indian Restaurant Style Sag Aloo?
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.
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. You may want to try it out.
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.
FREQUENTLY ASKED QUESTIONS
Is Saag & Palak the same?
Saag and Palak are not the same.
In the North of India, Saag refers to the combination of leafy greens like Spinach and Mustard Greens. Palak refers to Spinach in Hindi.
Saag Paneer & Palak Paneer can be prepared in a similar way – although the type of greens used will be different in both the curries.
However, In UK, when you order Saag Paneer or Saag Aloo at a restaurant or takeaway, this BRITISH INDIAN RESTAURANT STYLE dish is made with Spinach only!
What is Saag called in English?
Saag is a seasonal leaf based dish, traditionally made with mustard greens. However it can also be made with spinach, collard greens etc. Serve with homemade bread like Naan bread, Roti or Rice.
Can You Free 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.
YOU MAY ALSO LOVE THESE CURRY RECIPES FOR NATIONAL CURRY WEEK
30 minutes Palak Paneer recipe
Aloo Gobi – Vegan Potato & Cauliflower recipe
VEGAN SAAG ALOO RECIPE – How to make Sag Aloo?
Easy Saag Aloo Recipe | Vegan Potato and Spinach Curry
Print Pin RateIngredients
- 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 ½ Tsp Salt
- ½ Tsp Turmeric Powder
- ½ – 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.
Notes
Nutrition
Disclosure: This post is sponsored by Thatchers.
I absolutely love a curry, especially in a jiffy! I can see myself using this recipe over and over again!
I totally agree who doesn’t like a saag aloo and that too if you can make it in a jiffy. A perfect and delicious curry for a chilly autumn night.
This looks delicious and hearty with all the different spices in it. Yummy.
I love how easy and flavorful this recipe is. I always have these ingredients on hand, so I’ll be saving it to make! Thanks for sharing…looks beautiful!
Oh I just love a good curry and even more so when it contains potatoes! This recipe is just delish!
Hi
Can you use yogurt or cream instead of coconut milk?
Yes, you may use cream for the recipe. Pls bear in mind flavors will be slightly different. You may also look upon recipe for Palak Paneer – https://sandhyahariharan.co.uk/palak-paneer/