Saag Aloo

Name: Saag Aloo
Total time: 42 min
Yield: 4 servings
Ingredients: 600 g waxy potatoes; 1 litre Water; 1 piece White onion; 3 clove Garlic; 20 g Ginger; 2 piece Plum tomatoes; 3 tbsp Vegetable oil; 1 tsp Mustard seeds; 1 tsp Cumin seeds; 0.5 tsp Ground turmeric; 1 tsp Ground coriander; 1 tsp Ground cumin; 0.5 tsp Kashmiri chilli powder; 1 tsp Salt; 60 ml Water; 400 g Spinach; 0.5 tsp Garam masala

42 min · 30 min active · makes ~2.5 kg · Trivial

Saag aloo pairs creamy spinach with waxy potatoes, seasoned with garam masala, cumin, and Kashmiri chilli for a vegetarian curry.

See more →

Saag Aloo

Saag aloo pairs creamy spinach with waxy potatoes, seasoned with garam masala, cumin, and Kashmiri chilli for a vegetarian curry.

See more →

TOTAL TIME

42 min

ACTIVE TIME

30 min

QUANTITY

~2.5 kg

DIFFICULTY

Trivial

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/16

Tools0/14

Ingredients

0/16 gathered · 4 servings

600g

as needed

1piece

3clove

20g

2piece

3tbsp

1tsp

0.5tsp

1tsp

0.5tsp

1tsp

400g

0.5tsp

#	Quantity	Notes	State
1	600g	—	—
2	as needed	—	—
3	1piece	—	—
4	3clove	—	—
5	20g	—	—
6	2piece	—	—
7	3tbsp	—	—
8	1tsp	—	—
9	1tsp	—	—
10	0.5tsp	—	—
11	1tsp	—	—
12	1tsp	—	—
13	0.5tsp	—	—
14	1tsp	—	—
15	400g	—	—
16	0.5tsp	—	—

Tools

16 items

Serveware

1 item

Procedure

44 steps

1 of 44

Peel the potatoes, removing all skin, and set them on the board.

Waxy potatoes · 600 g

⏱ 1 min 30s

ResultPeeled potatoes

2 of 44

Cut the peeled potatoes into roughly 2 cm cubes.

Peeled potatoes · step 1

⏱ 1 min

ResultCubed potatoes

3 of 44

Transfer the cubed potatoes to the saucepan.

Cubed potatoes · step 2

⏱ 10s

ResultCubed potatoes

4 of 44

Cover the potatoes with cold water.

Water · 1 litre

⏱ 10s

ResultCubed potatoes and water

5 of 44

Bring the water to a boil over high heat and cook the potatoes until just tender at the edge but still firm in the centre, about 8 minutes.

⏱ 10 min

ResultPar-boiled potatoes

6 of 44

Tip the potatoes into a colander and shake off all the water.

Par-boiled potatoes · step 5

⏱ 20s

ResultDrained par-boiled potatoesused in step 34

7 of 44

Peel the onion and halve it through the root.

White onion · 1 piece

⏱ 30s

ResultPeeled onion

8 of 44

Finely chop both onion halves into small, even pieces.

Peeled onion · step 7

⏱ 1 min

ResultFinely chopped white onion

9 of 44

Sweep the chopped onion into a small bowl and set aside.

Finely chopped white onion · step 8

⏱ 10s

ResultFinely chopped white onionused in step 23

10 of 44

Crush each garlic clove with the flat of the knife to loosen the skin, then peel it away.

Garlic · 3 clove

⏱ 30s

ResultPeeled garlic cloves

11 of 44

Mince the peeled garlic cloves as finely as possible.

Peeled garlic cloves · step 10

⏱ 40s

ResultMinced garlic

12 of 44

Scrape the minced garlic into a small bowl.

Minced garlic · step 11

⏱ 10s

ResultMinced garlic

13 of 44

Scrape the skin from the ginger with the edge of a peeler.

Ginger · 20 g

⏱ 20s

ResultPeeled ginger

14 of 44

Grate the peeled ginger on the fine side of the grater into a small pile.

Peeled ginger · step 13

⏱ 30s

ResultGrated ginger

15 of 44

Add the grated ginger to the bowl with the garlic.

Grated ginger · step 14

⏱ 10s

ResultMinced garlic and grated gingerused in step 25

16 of 44

Roughly chop the tomatoes into 1–2 cm pieces, keeping any juice.

Plum tomatoes · 2 piece

⏱ 40s

ResultRoughly chopped plum tomatoes

17 of 44

Scrape the chopped tomatoes and their juice into a small bowl.

Roughly chopped plum tomatoes · step 16

⏱ 10s

ResultRoughly chopped plum tomatoesused in step 32

18 of 44

Pour the oil into a large frying pan.

Vegetable oil · 3 tbsp

⏱ 5s

ResultVegetable oil

19 of 44

Set the pan over medium-high heat and warm the oil until it shimmers.

⏱ 1 min

ResultHeated Oil

20 of 44

Add the mustard seeds to the hot oil.

Mustard seeds · 1 tsp

⏱ 5s

ResultHeated oil and mustard seeds

21 of 44

Add the cumin seeds to the pan.

Cumin seeds · 1 tsp

⏱ 5s

ResultHeated oil and mustard seeds and cumin seeds

22 of 44

Stir the seeds and let them sizzle for about 30 seconds until the mustard seeds begin to pop and the cumin is fragrant.

⏱ 30s

ResultToasted whole spices

23 of 44

Tip the chopped onion into the pan.

Finely chopped white onion · step 9

⏱ 10s

ResultFinely chopped white onion and toasted whole spices

24 of 44

Stir the onion frequently and cook over medium heat for about 8 minutes until it is deep golden and soft all the way through.

⏱ 8 min

ResultSoftened golden onion

25 of 44

Add the garlic and ginger paste to the pan.

Minced garlic and grated ginger · step 15

⏱ 10s

ResultSoftened golden onion and minced garlic and grated ginger

26 of 44

Stir constantly and cook for about 90 seconds until the raw smell is gone and the mixture is golden and sticking lightly to the pan.

⏱ 1 min 30s

ResultFragrant garlic-ginger base

27 of 44

Sprinkle the ground turmeric into the pan.

Ground turmeric · 0.5 tsp

⏱ 5s

ResultFragrant garlic-ginger base and ground turmeric

28 of 44

Add the ground coriander.

Ground coriander · 1 tsp

⏱ 5s

ResultFragrant garlic-ginger base and ground turmeric and ground coriander

29 of 44

Add the ground cumin.

Ground cumin · 1 tsp

⏱ 5s

ResultFragrant garlic-ginger base and ground turmeric mixture

30 of 44

Add the Kashmiri chilli powder.

Kashmiri chilli powder · 0.5 tsp

⏱ 5s

ResultFragrant garlic-ginger base and ground turmeric mixture

31 of 44

Stir the ground spices into the onion base and cook for 60 seconds, scraping the bottom of the pan to prevent sticking.

⏱ 1 min

ResultSpiced base

32 of 44

Tip the chopped tomatoes into the pan.

Roughly chopped plum tomatoes · step 17

⏱ 10s

ResultRoughly chopped plum tomatoes and spiced base

33 of 44

Stir and cook over medium heat for about 5 minutes, crushing the tomatoes as you go, until they have broken down into a thick, glossy masala that coats the back of the spoon.

⏱ 5 min

ResultThick tomato masala

34 of 44

Add the drained par-boiled potatoes to the masala.

Drained par-boiled potatoes · step 6

⏱ 10s

ResultDrained par-boiled potatoes and thick tomato masala

35 of 44

Season with salt.

Salt · 1 tsp

⏱ 5s

ResultDrained par-boiled potatoes and thick tomato masala and salt

36 of 44

Pour in the water to help the potatoes cook through without the masala burning.

Water · 60 ml

⏱ 5s

ResultDrained par-boiled potato and thick tomato masala mixture

37 of 44

Stir gently to coat every piece of potato in the masala.

⏱ 15s

ResultMasala-coated potatoes

38 of 44

Cover the pan with a lid.

⏱ 5s

39 of 44

Cook over low heat for about 8 minutes until the potatoes are completely tender when pierced with the tip of a knife.

⏱ 8 min

ResultTender spiced potatoes

40 of 44

Lift the lid off the pan and set it aside.

⏱ 5s

41 of 44

Add the spinach to the pan in large handfuls.

Spinach · 400 g

⏱ 10s

ResultTender spiced potatoes and spinach

42 of 44

Fold and turn the spinach through the potatoes with tongs, adding it in batches if needed, until every leaf has fully wilted into the masala.

⏱ 3 min

ResultWilted spiced spinach and potatoes

43 of 44

Sprinkle the garam masala over the pan.

Garam masala · 0.5 tsp

⏱ 5s

ResultWilted spiced spinach and potatoes and garam masala

44 of 44

Stir everything together well so the garam masala is evenly distributed and the dish is piping hot throughout.

⏱ 30s

ResultSeasoned saag aloo

Total Time42 min

#	Product	Action
1	600 g	Peel the potatoes, removing all skin, and set them on the board.⏱ 1 min 30sResultPeeled potatoes
2	Peeled potatoesstep 1	Cut the peeled potatoes into roughly 2 cm cubes.⏱ 1 minResultCubed potatoes
3	Cubed potatoesstep 2	Transfer the cubed potatoes to the saucepan.⏱ 10sResultCubed potatoes
4	1 litre	Cover the potatoes with cold water.⏱ 10sResultCubed potatoes and water
5	—	Bring the water to a boil over high heat and cook the potatoes until just tender at the edge but still firm in the centre, about 8 minutes.⏱ 10 minResultPar-boiled potatoes
6	Par-boiled potatoesstep 5	Tip the potatoes into a colander and shake off all the water.⏱ 20sResultDrained par-boiled potatoesused in step 34
7	1 piece	Peel the onion and halve it through the root.⏱ 30sResultPeeled onion
8	Peeled onionstep 7	Finely chop both onion halves into small, even pieces.⏱ 1 minResultFinely chopped white onion
9	Finely chopped white onionstep 8	Sweep the chopped onion into a small bowl and set aside.⏱ 10sResultFinely chopped white onionused in step 23
10	3 clove	Crush each garlic clove with the flat of the knife to loosen the skin, then peel it away.⏱ 30sResultPeeled garlic cloves
11	Peeled garlic clovesstep 10	Mince the peeled garlic cloves as finely as possible.⏱ 40sResultMinced garlic
12	Minced garlicstep 11	Scrape the minced garlic into a small bowl.⏱ 10sResultMinced garlic
13	20 g	Scrape the skin from the ginger with the edge of a peeler.⏱ 20sResultPeeled ginger
14	Peeled gingerstep 13	Grate the peeled ginger on the fine side of the grater into a small pile.⏱ 30sResultGrated ginger
15	Grated gingerstep 14	Add the grated ginger to the bowl with the garlic.⏱ 10sResultMinced garlic and grated gingerused in step 25
16	2 piece	Roughly chop the tomatoes into 1–2 cm pieces, keeping any juice.⏱ 40sResultRoughly chopped plum tomatoes
17	Roughly chopped plum tomatoesstep 16	Scrape the chopped tomatoes and their juice into a small bowl.⏱ 10sResultRoughly chopped plum tomatoesused in step 32
18	3 tbsp	Pour the oil into a large frying pan.⏱ 5sResultVegetable oil
19	—	Set the pan over medium-high heat and warm the oil until it shimmers.⏱ 1 minResultHeated Oil
20	1 tsp	Add the mustard seeds to the hot oil.⏱ 5sResultHeated oil and mustard seeds
21	1 tsp	Add the cumin seeds to the pan.⏱ 5sResultHeated oil and mustard seeds and cumin seeds
22	—	Stir the seeds and let them sizzle for about 30 seconds until the mustard seeds begin to pop and the cumin is fragrant.⏱ 30sResultToasted whole spices
23	Finely chopped white onionstep 9	Tip the chopped onion into the pan.⏱ 10sResultFinely chopped white onion and toasted whole spices
24	—	Stir the onion frequently and cook over medium heat for about 8 minutes until it is deep golden and soft all the way through.⏱ 8 minResultSoftened golden onion
25	Minced garlic and grated gingerstep 15	Add the garlic and ginger paste to the pan.⏱ 10sResultSoftened golden onion and minced garlic and grated ginger
26	—	Stir constantly and cook for about 90 seconds until the raw smell is gone and the mixture is golden and sticking lightly to the pan.⏱ 1 min 30sResultFragrant garlic-ginger base
27	0.5 tsp	Sprinkle the ground turmeric into the pan.⏱ 5sResultFragrant garlic-ginger base and ground turmeric
28	1 tsp	Add the ground coriander.⏱ 5sResultFragrant garlic-ginger base and ground turmeric and ground coriander
29	1 tsp	Add the ground cumin.⏱ 5sResultFragrant garlic-ginger base and ground turmeric mixture
30	0.5 tsp	Add the Kashmiri chilli powder.⏱ 5sResultFragrant garlic-ginger base and ground turmeric mixture
31	—	Stir the ground spices into the onion base and cook for 60 seconds, scraping the bottom of the pan to prevent sticking.⏱ 1 minResultSpiced base
32	Roughly chopped plum tomatoesstep 17	Tip the chopped tomatoes into the pan.⏱ 10sResultRoughly chopped plum tomatoes and spiced base
33	—	Stir and cook over medium heat for about 5 minutes, crushing the tomatoes as you go, until they have broken down into a thick, glossy masala that coats the back of the spoon.⏱ 5 minResultThick tomato masala
34	Drained par-boiled potatoesstep 6	Add the drained par-boiled potatoes to the masala.⏱ 10sResultDrained par-boiled potatoes and thick tomato masala
35	1 tsp	Season with salt.⏱ 5sResultDrained par-boiled potatoes and thick tomato masala and salt
36	60 ml	Pour in the water to help the potatoes cook through without the masala burning.⏱ 5sResultDrained par-boiled potato and thick tomato masala mixture
37	—	Stir gently to coat every piece of potato in the masala.⏱ 15sResultMasala-coated potatoes
38	—	Cover the pan with a lid.⏱ 5s
39	—	Cook over low heat for about 8 minutes until the potatoes are completely tender when pierced with the tip of a knife.⏱ 8 minResultTender spiced potatoes
40	—	Lift the lid off the pan and set it aside.⏱ 5s
41	400 g	Add the spinach to the pan in large handfuls.⏱ 10sResultTender spiced potatoes and spinach
42	—	Fold and turn the spinach through the potatoes with tongs, adding it in batches if needed, until every leaf has fully wilted into the masala.⏱ 3 minResultWilted spiced spinach and potatoes
43	0.5 tsp	Sprinkle the garam masala over the pan.⏱ 5sResultWilted spiced spinach and potatoes and garam masala
44	—	Stir everything together well so the garam masala is evenly distributed and the dish is piping hot throughout.⏱ 30sResultSeasoned saag aloo
Total Time		42 min

Serving

Spoon the saag aloo into a warm serving bowl and bring straight to the table.

Nutrition

per serving

Estimated · pre-cooking · 94% ingredients covered

Nutrient	Per serving
	277kcal
	8g
	12g
	2g
	38g
	6g
	7g
	684mg

Ingredients0/16

Tools0/14

Recipe

Saag Aloo

Saag aloo pairs creamy spinach with waxy potatoes, seasoned with garam masala, cumin, and Kashmiri chilli for a vegetarian curry.

What you’ll doYou will parboil cubed potatoes until just tender, then build a spiced masala base by blooming mustard and cumin seeds in hot oil, cooking onion until deep golden, adding a garlic-ginger paste, toasting ground spices, and reducing tomatoes to a glossy sauce. You will simmer the potatoes in this masala until completely tender, then wilt spinach through at the end and finish with garam masala.

Serves4

Total42 min

LevelMedium

Ingredients

Waxy potatoes600 g
Wateras needed
White onion1 piece
Garlic3 clove
Ginger20 g
Plum tomatoes2 piece
Vegetable oil3 tbsp
Mustard seeds1 tsp
Cumin seeds1 tsp
Ground turmeric0.5 tsp
Ground coriander1 tsp
Ground cumin1 tsp
Kashmiri chilli powder0.5 tsp
Salt1 tsp
Spinach400 g
Garam masala0.5 tsp

Tools

Large saucepanPan lidTongsWork surfaceWhite onion bowl (small bowl)Garlic bowl (small bowl)Plum tomatoes bowl (small bowl)Large frying panChef's knifeWooden spoonColanderLarge spoonGraterPeelerServing bowlChopping board

Method

Peel the potatoes, removing all skin, and set them on the board.

1 min 30sChopping board, PeelerWaxy potatoes · 600 g

Cut the peeled potatoes into roughly 2 cm cubes.

1 minChopping board, Chefs knifePeeled potatoes · step 1

Transfer the cubed potatoes to the saucepan.

10sLarge saucepanCubed potatoes · step 2

Cover the potatoes with cold water.

10sLarge saucepanWater · 1 litre

Bring the water to a boil over high heat and cook the potatoes until just tender at the edge but still firm in the centre, about 8 minutes.

10 minLarge saucepan

Tip the potatoes into a colander and shake off all the water.

Result · Drained par-boiled potatoes · used in step 34

20sColanderPar-boiled potatoes · step 5

Peel the onion and halve it through the root.

30sChopping board, Chefs knifeWhite onion · 1 piece

Finely chop both onion halves into small, even pieces.

1 minChopping board, Chefs knifePeeled onion · step 7

Sweep the chopped onion into a small bowl and set aside.

Result · Finely chopped white onion · used in step 23

10sWhite onion bowl (small bowl)Finely chopped white onion · step 8

Crush each garlic clove with the flat of the knife to loosen the skin, then peel it away.

30sChopping board, Chefs knifeGarlic · 3 clove

Mince the peeled garlic cloves as finely as possible.

40sChopping board, Chefs knifePeeled garlic cloves · step 10

Scrape the minced garlic into a small bowl.

10sGarlic bowl (small bowl)Minced garlic · step 11

Scrape the skin from the ginger with the edge of a peeler.

20sChopping board, PeelerGinger · 20 g

Grate the peeled ginger on the fine side of the grater into a small pile.

30sChopping board, GraterPeeled ginger · step 13

Add the grated ginger to the bowl with the garlic.

Result · Minced garlic and grated ginger · used in step 25

10sGarlic bowl (small bowl)Grated ginger · step 14

Roughly chop the tomatoes into 1–2 cm pieces, keeping any juice.

40sChopping board, Work surface, Chefs knifePlum tomatoes · 2 piece

Scrape the chopped tomatoes and their juice into a small bowl.

Result · Roughly chopped plum tomatoes · used in step 32

10sPlum tomatoes bowl (small bowl)Roughly chopped plum tomatoes · step 16

Pour the oil into a large frying pan.

5sLarge frying panVegetable oil · 3 tbsp

Set the pan over medium-high heat and warm the oil until it shimmers.

1 minLarge frying pan

Add the mustard seeds to the hot oil.

5sLarge frying panMustard seeds · 1 tsp

Add the cumin seeds to the pan.

5sLarge frying panCumin seeds · 1 tsp

Stir the seeds and let them sizzle for about 30 seconds until the mustard seeds begin to pop and the cumin is fragrant.

30sLarge frying pan, Wooden spoon

Tip the chopped onion into the pan.

10sLarge frying panFinely chopped white onion · step 9

Stir the onion frequently and cook over medium heat for about 8 minutes until it is deep golden and soft all the way through.

8 minLarge frying pan, Wooden spoon

Add the garlic and ginger paste to the pan.

10sLarge frying panMinced garlic and grated ginger · step 15

Stir constantly and cook for about 90 seconds until the raw smell is gone and the mixture is golden and sticking lightly to the pan.

1 min 30sLarge frying pan, Wooden spoon

Sprinkle the ground turmeric into the pan.

5sLarge frying panGround turmeric · 0.5 tsp

Add the ground coriander.

5sLarge frying panGround coriander · 1 tsp

Add the ground cumin.

5sLarge frying panGround cumin · 1 tsp

Add the Kashmiri chilli powder.

5sLarge frying panKashmiri chilli powder · 0.5 tsp

Stir the ground spices into the onion base and cook for 60 seconds, scraping the bottom of the pan to prevent sticking.

1 minLarge frying pan, Wooden spoon

Tip the chopped tomatoes into the pan.

10sLarge frying panRoughly chopped plum tomatoes · step 17

Stir and cook over medium heat for about 5 minutes, crushing the tomatoes as you go, until they have broken down into a thick, glossy masala that coats the back of the spoon.

5 minLarge frying pan, Wooden spoon

Add the drained par-boiled potatoes to the masala.

10sLarge frying panDrained par-boiled potatoes · step 6

Season with salt.

5sLarge frying panSalt · 1 tsp

Pour in the water to help the potatoes cook through without the masala burning.

5sLarge frying panWater · 60 ml

Stir gently to coat every piece of potato in the masala.

15sLarge frying pan, Wooden spoon

Cover the pan with a lid.

5sLarge frying pan, Pan lid

Cook over low heat for about 8 minutes until the potatoes are completely tender when pierced with the tip of a knife.

8 minLarge frying pan, Chefs knife

Lift the lid off the pan and set it aside.

5sLarge frying pan

Add the spinach to the pan in large handfuls.

10sLarge frying panSpinach · 400 g

Fold and turn the spinach through the potatoes with tongs, adding it in batches if needed, until every leaf has fully wilted into the masala.

3 minLarge frying pan, Tongs

Sprinkle the garam masala over the pan.

5sLarge frying panGaram masala · 0.5 tsp

Stir everything together well so the garam masala is evenly distributed and the dish is piping hot throughout.

30sLarge frying pan, Wooden spoon

Spoon the saag aloo into a warm serving bowl and bring straight to the table.

Result · Saag Aloo

20sServing bowl, Large spoonSeasoned saag aloo · step 44

Printed 7 October 2026