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saag aloo recipe
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3.09 from 12 votes

Saag Aloo, Spinach and potato stir fry

Simple and rustic spinach and potato curry
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Punjabi Cuisine
Keyword: saag aloo
Servings: 3 People
Author: anjanaskc


  • 3 medium Potatoes / Aloo 400 grams
  • 250 gram Spinach / Palak
  • 2 Green Chillies / Hari Mirch chopped
  • To taste Salt / Namak
  • 3/4 tsp Cumin Seeds / Sabut Jeera
  • 1 pinch Asafoetida / Hing powder
  • 3 tbsp Mustard Oil / Sarso ka tel
  • 1 tbsp Lemon Juice / Nimbu Ka Ras
  • 1 pinch Garam Masala Powder
  • 1 tsp Ginger / Adrak chopped


  • Wash spinach 2-3 times in enough water to remove all the dirt .
  • Chop the hard stalks of spinach ,no need to remove the tender stalks
  • Peel and chop potato into medium size cubes (peeling potato is optional)
  • Heat oil in a pan ,a prefer to use a iron kadhai to cook spinach
  • Add mustard oil and let it heat properly and then switch off the heat and let it cool down slightly.
  • Now add cumin seeds ,chopped green chilies ,ginger and asafoetida.
  • Now add chopped potatoes and salt and mix.
  • Cover and cook on medium heat
  • Stir 2-3 times in between to avoid sticking to the bottom.
  • When potatoes are 90% done then add the chopped spinach and mix.
  • Cook on medium heat till spinach become soft (no need to cover the pan now)
  • When done add garam masala and lemon juice and mix
  • Serve hot with chapati or rice


  1. Can use the leftover saag aloo to stuff in paratha or sandwiches.