Saag Aloo is a side dish, one of the Brit's favourite side dish you can find in the Indian restaurants or take away, usually potatoes cooked with spinach and just a few spices.

Although throughout Britain this dish serve as a side dish, my recipe is substantial enough to stand on its own as a vegetarian course and definitely, I've cut the amount of oil in the original recipe way down. Saag Aloo, spicy, flavourful, delicious and filling dish and it can become everyone's favourite too!

Saag Aloo
Vegetarian Mains
Yield: 6-8 SERVINGS



Saag Aloo, spicy, flavourful, delicious and filling dish and it can become everyone's favourite too!
prep time: 20 Mcook time: 30 Mtotal time: 50 M


  • 6-8 cup spinach cleaned, washed and chopped
  • 5-6 potatoes medium
  • 3 tbsp. cashew nuts
  • 2 tbsp. ginger-garlic  crushed
  • 3-4 green chillies
  • 2 Fresh tomatoes big
  • 3-4 tbsp. oil
  • 2 tsp. kasoori methi - dried fenugreek leaves
  • 1 tsp. sugar
  • to taste salt
  • 1 tbsp. red chilli powder
  • 1 tsp. turmeric powder
  • 1/2 tsp. garam masala
  • 2-3 tbsp. ground cumin and coriander
  • 1 big onion roughly chopped
  • 1 tbsp. tomato paste


How to cook SAAG ALOO

  1. Boil potatoes, cool, peel the skin and cube them. 
  2. Leave it aside.
  3. Heat one tbsp. oil in a kadai and add onion and fry for a few minutes.
  4. Now add ginger, garlic, chillies and tomatoes and cook the mixture till tomatoes are cooked.
  5. Switch off the heat, transfer the onion mixture into a blender jar and let it cool for few minutes.
  6. Blend the mixture till you get a smooth puree.
  7. Now heat rest of the oil in a kadai, and add cashews, fry them till light pink.
  8. Remove them from the kadai.Turn down the heat, add onion and tomato puree and cook further few minutes.
  9. Add salt, sugar and all the masala.
  10. Cook the mixture till you see the oil separating, add kasoori methi.
  11. Now add chopped spinach and keep heat high.
  12. Keep stirring the sabji for 2-3 minutes and then add boiled potatoes.
  13. Once again turn the heat down, and cook the sabji for another 5-6 minutes without breaking potatoes.
  14. Switch off the heat and garnish sabzi with fried cashews and serve saag aloo hot with roti or paratha.
  15. Enjoy!


You can omit cashews totally if you don't like.
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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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  1. This sounds wonderful. I recently discovered how much I like lamb saag so a variation on saag is really appealing :)

    1. Thank you Laura :) have you tried palak paneer ?

  2. This sounds fantastic! You had my attention at the first photo!!

  3. Looks like one bit pot of flavor! Wow!

  4. Sounds delicious! And your photos are just lovely! We don't have many Indian restaurants in my area, i'll have to give this a go!

  5. This can be a challenging dish to photograph and yours are spectacular --- I want to drop everything and go make it NOW! We discovered Indian food when my husband and I spent a year in London after college, and I'm a huge fan, thanks for a wonderful recipe :)

    1. Thank you let me know if you try :)

  6. Really enjoyed this recipe. I only had sweet potatoes and use those. The whole family loved it.


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