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HEALTHY DIETSMediterranean Diet Recipes

Saag Aloo Recipe

30 minutes Cook
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Saag Aloo, a delightful North Indian dish, showcases the harmonious fusion of earthy potatoes and vibrant spinach (or other greens). This vegetarian delight has its roots in the heart of India, where it has been savored for generations. Its hearty flavors, rich textures, and aromatic spices make it a beloved choice among both vegans and omnivores. In this article, we’ll delve into the preparation of Saag Aloo, covering everything from utensils to step-by-step preparation.


Step 1: Prepare the Saag (Spinach Base)

  1. Wash the spinach thoroughly and blanch it in a pot of boiling water for 2-3 minutes until wilted. Then, immediately transfer it to a bowl of ice water to retain its vibrant green color.
  2. Drain the blanched spinach and blend it into a smooth puree. Set aside.
  3. In a large saucepan or pot, heat 2 tablespoons of oil or ghee over medium heat. Add cumin seeds and let them sizzle for a few seconds.
  4. Add chopped onions, minced garlic, grated ginger, and green chilies. Sauté until the onions turn translucent and the raw aroma disappears.
  5. Stir in coriander powder, turmeric powder, red chili powder, and salt. Cook for another couple of minutes until the spices are well incorporated.
  6. Add the diced potatoes and sauté for 5 minutes. This allows the potatoes to absorb the flavors of the spices.
  7. Pour in the spinach puree, and add a splash of water if needed to achieve your desired consistency. Simmer the mixture for about 15-20 minutes or until the potatoes are tender and fully cooked. Stir occasionally to prevent sticking.

Step 2: Prepare the Tadka (Tempering)

  1. In a separate skillet or frying pan, heat 2 tablespoons of oil or ghee over medium heat.
  2. Add cumin seeds and asafoetida (hing) to the hot oil. Let the cumin seeds splutter, and the asafoetida infuse its unique aroma into the oil.
  3. Quickly add the dried fenugreek leaves (kasuri methi) and garam masala. Sauté for a minute or so, taking care not to burn the spices.

Step 3: Combine the Tempering with the Saag Aloo

  1. Pour the prepared tempering over the saag aloo mixture. Stir well to combine all the flavors.
  2. Simmer for an additional 5 minutes to let the tempering infuse its aromatic essence into the dish.

Step 4: Serve and Garnish

  1. Transfer the Saag Aloo to a serving dish. Garnish with fresh coriander leaves.
  2. Saag Aloo is ready to be served hot with naan, roti, or steamed rice.


Saag Aloo, with its luscious spinach base and perfectly cooked potatoes, is a delightful journey through the flavors of North India. This vegetarian classic has been cherished for centuries, and now, with these detailed instructions, you can recreate its magic in your own kitchen. So, whether you’re hosting a dinner party or simply craving a comforting meal, Saag Aloo is sure to delight your taste buds with its rich, aromatic profile. Enjoy your culinary adventure!


prep time
20 minutes
cooking time
30 minutes
total time
50 minutes


  • Large saucepan or pot

  • Skillet or frying pan

  • Cutting board

  • Knife

  • Wooden spoon

  • Grater

  • Garlic press

  • Measuring spoons and cups

  • Mixing bowls

  • Serving dish


  • 2 bunches of fresh spinach or 500 grams (substitute with kale or mustard greens if desired)

  • 2 medium-sized potatoes, peeled and diced

  • 1 onion, finely chopped

  • 3 cloves of garlic, minced

  • 1-inch piece of ginger, grated

  • 2 green chilies, finely chopped (adjust to your spice preference)

  • 1 teaspoon cumin seeds

  • 1 teaspoon coriander powder

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon red chili powder (adjust to taste)

  • Salt to taste

  • 2 tablespoons oil or ghee (clarified butter)

  • 2 tablespoons oil or ghee

  • 1 teaspoon cumin seeds

  • 1/2 teaspoon asafoetida (hing)

  • 1 teaspoon garam masala

  • 1/2 teaspoon dried fenugreek leaves (kasuri methi)

  • Fresh coriander leaves for garnish


Blanch and puree spinach.
Sauté onions, garlic, spices.
Cook potatoes in spinach base.
Prepare tempering, combine, serve.
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