Saag aloo, potato and spinach curry

Indian cuisine makes me feel good. I love its colors, its scents and its flavors…
When it’s cold outside, I find curries very comforting.

I therefore propose today to warm you up with a delicious vegetarian curry, the saag aloo. It consists of potatoes and spinach. As for spices, we have garam masala, always from my composition (recipe here), black mustard and turmeric seeds. The chilli brings the spiciness.
It’s a simple dish that I really enjoy. As soon as I manage to find baby spinach, it finds its place at our table.

I advise you to accompany this curry with cheese naans (recipe here).

Saag aloo, potato and spinach curry:

750g potatoes
200g baby spinach
1 large onion
1 sweet green pepper
1 tsp of garam masala

1 tsp black mustard seeds
1/2 tsp turmeric
2 tbsp oil (or ghee)

Finely chop the onion and sauté for a few minutes in the oil.
Add the spices and sauté again for 1 minute.

Add the potatoes cut into large cubes and the chilli pepper finely cut.
Cook for about 5 minutes over medium heat, stirring regularly.
Add 1 glass of water and simmer over low heat for 20-25 minutes. Add a little water if necessary.

When the potatoes are tender, add the baby spinach and let them reduce slowly. To mix together.

Serve very hot with a little lemon and naans.

To finish: you can add even more baby spinach if you wish. In this case, put them in several times in the pan.
Classic spinach will also do the trick. In this case, the rod will have to be removed.


With a large sweet green pepper, the dish will be just spicy. Adjust the quantity to your taste.
I now tend to be very careful with those big sweet peppers, as I’ve been tricked a few times.


Garam masala, black mustard seeds and turmeric are easily found in supermarkets.

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