One Pot Spinach and Potato Curry (Authentic Indian Saag Aloo)

Spinach and Potato Curry (Saag Aloo)  is a comforting, flavorful Indian dish made in one pot that combines tender potatoes with vibrant, spiced chopped spinach. Packed with warming spices like cumin, mustard seeds, and garam masala, this dish offers a perfect balance of earthy, savory, and slightly tangy flavors. 

Whether served with fluffy basmati rice, warm naan, or a side of non-dairy yogurt, Saag Aloo is a hearty and nutritious meal that’s easy to prepare and delightful to the taste buds.

Like my Vegan Paneer Butter Masala, One-Pot Chickpea Coconut Curry, and Indian Butter Chickpeas, this Potato and Spinach Curry recipe is naturally vegan. It’s rich taste and wholesome ingredients make it a delicious addition to any weeknight dinner or special gathering.

If you’re new to Indian cooking, or an Indian food connoisseur, turn regular potatoes into a hearty curry in under an hour and enjoy as a main dish with a side of my Kashmiri Naan or my Vegan Garlic Naan, one of the most popular recipes on the blog. 

Ingredients for Spinach and Potato Curry (With Substitutions)

• Baby Potatoes – waxy potatoes, like baby potatoes, red potatoes, fingerlings and new potatoes, have a smooth firm texture that holds their shape well during cooking. Feel free to use any of the ones I mentioned here as a substitute, or you can use russet potatoes, even sweet potatoes for an unusual twist.  
• Olive Oil – if you don’t have olive oil on hand, don’t worry. You can use coconut oil or any vegetable oil available.  
• Whole Cumin Seeds – these fragrant seeds come from the Cuminum cyminum plant, a member of the parsley family. If you don’t have whole seeds, increase ground cumin by 0.5 teaspoons. 
• Brown or Black Mustard Seeds – these two family members differ in texture and flavor. Brown mustard seeds are spicier and more pungent than black mustard seeds, which have a slightly milder heat. Black mustard seeds are also slightly larger and harder to find in stores compared to the more commonly used brown variety. Either work well here. 
• Fenugreek Seeds – these small, golden-brown seeds taste slightly bitter, with a maple-like flavor. Used frequently in Indian and Middle Eastern cuisine. A good substitution is a mix of mustard seeds and a touch of maple syrup or fennel seeds for similar flavor notes.
• Red Onion– their pungent and slightly sweet flavor is milder than that of yellow or white onions. But any onion will do here. 
• Ginger – fresh ginger works best, but if unavailable, use a ratio of 1/4 teaspoon ground ginger for every tablespoon of fresh ginger in your recipe. 
• Chiles – Kashmiri chiles lend a vibrant red hue and mild spice to the recipe. Green chiles (like serrano chiles or Thai chiles), are hotter, but work just as well.
• Garlic Cloves – fresh minced garlic is always best, however, you can substitute with 1 teaspoon garlic powder. 
• Curry Powder – a spice blend commonly used in Western cooking that typically includes turmeric, coriander, cumin, and other spices. Because it’s the base of this recipe, I don’t recommend a substitution. 
• Turmeric – a bright yellow spice made from the root of the Curcuma longa plant, known for its earthy flavor and anti-inflammatory properties. A good substitution is ground ginger with a pinch of paprika or saffron to mimic its flavor and color.
• Ground Cumin – this warm, earthy spice is made from dried cumin seeds, commonly used in Indian, Middle Eastern, and Latin American cuisine; a good substitution is ground coriander or chili powder for similar depth and aroma.
• Tomatoes – you’ll use 1-14-ounce can of chopped tomatoes, or 2 large tomatoes, finely chopped. 
• Spinach – fresh spinach leaves are a big part of making the creamy spinach sauce for this recipe. It also adds a big nutritional boost to the recipe. If you prefer using frozen spinach, just thaw at room temperature or overnight in the refrigerator and drain thoroughly in a colander before using.  
• Garam Masala – garam masala is a fragrant blend of ground spices commonly used in Indian cuisine. If you don’t have access to garam masala, you can make your own by simply toasting and grinding equal parts cumin, coriander, cardamom, cloves, cinnamon, black pepper, and nutmeg, until finely blended. 
• Lemon Juice – I like squeezing the juice out of fresh lemons, but you can also use bottled lemon juice if you prefer. 
• Cilantro – I love the tang of fresh cilantro in this recipe, but you can also use parsley or even basil. 

How to Make Spinach and Potato Curry

Before you begin, boil the halved baby potatoes in salted water for about 10-12 minutes, or until fork-tender. Drain and set aside.

Step 1: in a large pan or skillet, heat the olive oil over medium heat. Add cumin seeds, mustard seeds, and fenugreek seeds. Sauté for 30-60 seconds until they start to pop and become fragrant.

Tip: if you don't like whole spices in your dish, spoon them into a blender with the tomatoes and blend until smooth (optional). 

Step 2: sauté the sliced red onion (or chopped onion) and cook until tender, about 3-4 minutes. Stir in the grated ginger, chopped chiles, and minced garlic and continue to sauté for another 1-2 minutes. 

Step 3: mix in the curry powder, turmeric and ground cumin.  Stir for 30 seconds to toast the spices. 

Step 4: add chopped tomatoes and cook for 5-6 minutes until they break down and create a thick sauce. 

Step 5: add the boiled potatoes and stir well to coat them in the tomato and spice mixture. Let cook for 5 minutes, stirring occasionally.

Step 6: stir in the chopped spinach and cook until wilted, about 2-3 minutes. 

Step 7: sprinkle in the garam masala, lemon juice, and chopped cilantro. Stir well and season with sea salt and black pepper to taste. Top with a dollop of dairy-free yogurt and extra cilantro as desired. Enjoy with basmati rice, vegan naan and/or non-dairy yogurt. 

Tips for Making the Best Saag Aloo

• Use Waxy Potatoes – baby potatoes, Yukon Gold, or red potatoes hold their shape well and have a creamy texture, making them ideal for Saag Aloo.
• Parboil for Faster Cooking – boiling the potatoes before adding them to the pan ensures they cook evenly and absorb all the spices without overcooking the spinach.
• Toast the Spices – toasting cumin, mustard and fenugreek seeds in hot oil enhances their flavors and adds depth to the dish. Let them pop before adding the onions for maximum aroma.
• Use Fresh Spinach – fresh spinach is highly recommended because it gives the best texture and flavor. If using frozen, thaw and drain excess water before adding it to the dish.
• Spice Level Adjustment – adjust the number of chiles you use to suit your heat preference. Removing seeds from the chiles before using them will reduce the spice level.
• Add Coconut Milk – for a creamier texture stir in a few tablespoons of coconut milk or plant-based yogurt at the end of cooking.
• Balance with Acid – a squeeze of fresh lemon juice at the end brightens the dish and balances the rich spices.
• Let the Flavors Meld – let the dish sit for a few minutes before serving to allow the flavors to deepen and blend. It will even be better the next day.

What to Serve with Saag Aloo

• Vegan Garlic Naan
• Vegan Paneer Butter Masala
• One Pot Chickpea Coconut Curry
• Vegan Samosas
• Onion Bhaji
• Indian Butter Chickpeas

More Indian-Inspired Recipes

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