Easy Saag Aloo Spinach and Potato Curry |Olive & Mango

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Easy Saag Aloo Spinach and Potato Curry |Olive & Mango

The moment I took my first bite of this Easy Saag Aloo Spinach and Potato Curry, I knew I was in love – the creamy spinach sauce, the tender potatoes, and the burst of spices all combined to create a dish that would become a staple in my kitchen.

I vividly remember making this recipe for the first time on a chilly winter evening, with a bunch of fresh spinach from my local farmer’s market and a few humble potatoes from my pantry.

It wasn’t long before this Easy Saag Aloo Spinach and Potato Curry |Olive & Mango quickly became a cherished family favorite.

 

Why You’ll Love This Easy Saag Aloo Spinach and Potato Curry |Olive & Mango

  • The velvety spinach sauce coats every bite of the potatoes.
  • The flavor profile is a perfect balance of earthy, spicy, and tangy.
  • This recipe is ready in just 30 minutes.
  • It’s foolproof, even for a beginner.
  • Perfect for a weeknight dinner or a special occasion.

Ingredients You’ll Need

  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 large ginger, grated
  • 2 medium potatoes, peeled and diced
  • 1 bunch spinach, chopped
  • 1/2 cup olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups water
  • 2 cups vegetable broth
  • 1/2 cup heavy cream
  • 2 tbsp lemon juice

The star ingredients of this dish are undoubtedly the fresh spinach and the potatoes – their combination creates a delightful harmony of textures and flavors.

 

Expert Tips for the Best Easy Saag Aloo Spinach and Potato Curry |Olive & Mango

  • Blanch the spinach before blending for a vibrant green color.
  • Don’t overcook the potatoes, or they’ll become mushy.
  • Add a splash of cream for an extra rich sauce.
  • Check for doneness by inserting a fork into the potatoes.
  • Make ahead and refrigerate for up to 2 days.

Variations and Substitutions

For a gluten-free version, swap out the all-purpose flour for gluten-free flour. For a protein boost, add some cooked chicken or tofu. For a bold flavor twist, add a teaspoon of garam masala.

 

How to Store and Reheat

Store in the fridge for up to 3 days in an airtight container. Reheat in the microwave or on the stovetop with a splash of water. Freeze for up to 2 months and thaw overnight in the fridge.

Frequently Asked Questions

Can I use frozen spinach?

Yes, thaw and squeeze out excess water before using.

How do I prevent the sauce from curdling?

Temper the sauce by slowly adding the hot potatoes to the sauce while stirring.

What to serve with this dish?

Serve with basmati rice or naan bread for a well-rounded meal.

Now, go ahead and give this Easy Saag Aloo Spinach and Potato Curry |Olive & Mango a try – I promise you’ll love it! Your taste buds and family will thank you.

✦ Recipe Card ✦

Easy Saag Aloo Curry

⏱️
PREP
10 mins
🔥
COOK
20 mins
⏰
TOTAL
30 mins
👤
SERVES
4 servings
🔥 Calories 400 kcal💪 Protein 16g🌾 Carbs 30g🫙 Fat 20g
 

🧂 Ingredients

1 large onion, diced
2 cloves garlic, minced
1 large ginger, grated
2 medium potatoes, peeled and diced
1 bunch spinach, chopped
1/2 cup olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1/2 tsp cayenne pepper
1/2 tsp salt
1/4 tsp black pepper
2 cups water
2 cups vegetable broth
1/2 cup heavy cream
2 tbsp lemon juice
 

👩‍🍳 Instructions

  1. 1Heat oil in a large pan over medium heat.
  2. 2Add onion and cook until softened, about 5 minutes.
  3. 3Add garlic and ginger and cook for 1 minute.
  4. 4Add potatoes and cook for 5 minutes.
  5. 5Add cumin, coriander, garam masala, cayenne pepper, salt, and black pepper. Cook for 1 minute.
  6. 6Add water, broth, and spinach. Bring to a boil, then reduce heat and simmer for 10 minutes.
  7. 7Stir in heavy cream and lemon juice. Serve hot.
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