Saag Aloo (Easy One-Pot Spinach and Potato Curry)

A bowl of Saag Aloo – Indian spinach and potato curry – served in a light blue bowl, showing chunky potatoes coated in a vibrant green spinach gravy.

Saag Aloo (Easy One-Pot Spinach and Potato Curry)

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Saag Aloo is a simple one-pot Indian curry with tender potatoes and flavorful spinach. This vegan, gluten-free Indian side dish pairs perfectly with aromatic basmati rice or soft chapati flatbread —great for a quick and comforting weeknight dinner.

Prep Time 10

Cook Time 30

Total Time 40

Servings

Author Sravanthi Chanda

Ingredients

1 cup potatoes cubed
6 oz spinach pureed
¼ cup water
½ cup onion finely chopped
1 green chili optional
½ teaspoon garlic grated or finely chopped
½ teaspoon ginger grated or finely chopped
¼ teaspoon red chili powder
¼ teaspoon garam masala
¼ teaspoon ground cumin
¼ teaspoon coriander powder
¼ teaspoon turmeric powder
¼ teaspoon cumin seeds
1 tablespoon oil
½ teaspoon salt adjust to taste

Instructions

Prep the ingredients

Finely chop the onions, ginger, and garlic. Peel and cut the potatoes into 1-inch cubes.
Clean the spinach leaves and puree them. If using green chili, blend it with the spinach or add it later during tempering.

Saute the base

Set the Instant Pot to saute mode and heat the oil. (Or heat oil in a stovetop pan.)
1 tablespoon oil
Add cumin seeds, garlic, and ginger. Let them sizzle for a few seconds.
½ teaspoon garlic, ½ teaspoon ginger, ¼ teaspoon cumin seeds
Add chopped onions and green chili (if using). Saute for 3–4 minutes until the onions turn translucent.
½ cup onion, 1 green chili
Add the potato cubes and stir well.
1 cup potatoes

Add spices, water and salt

Mix in spice powders. Stir well so the potatoes are evenly coated.
¼ teaspoon red chili powder, ¼ teaspoon garam masala, ¼ teaspoon ground cumin, ¼ teaspoon coriander powder, ¼ teaspoon turmeric powder
Pour in water and add salt. Stir everything well. If using an Instant Pot, deglaze the bottom to avoid a burn warning.
¼ cup water, ½ teaspoon salt

Cook the potatoes

Close the lid and set the Instant Pot to high pressure for 0 minutes. Let the pressure release naturally for 10 minutes, then do a quick release.
On the stovetop, cook covered on medium heat for about 15 minutes or until the potatoes are cooked through. Add water as needed.

Add spinach

Stir in the spinach puree and let the curry simmer for 2–3 minutes until heated through and slightly thickened.
6 oz spinach

Finish and serve

Taste and adjust the salt or spices. Serve hot with rice or your favorite flatbread.

Notes

Tested Tips from My Kitchen

Skip the red chili powder and use green chili if you prefer a vibrant green color.
Chop the potatoes into 1-inch cubes, so they cook evenly and quickly.
I sometimes add a handful of mint and cilantro leaves to the spinach puree to make this curry more flavorful.
If I make saag aloo in the Instant Pot, I always add the spinach puree after the pressure cook step to retain the spinach's color.
You can also finely chop the spinach instead of making spinach puree. The curry will have a chunkier texture with a different consistency.
To make the curry creamy like in restaurants, add ¼ cup of regular cream, cashew cream, or thick coconut milk at the end.
Add a squeeze of lemon juice before serving for a fresh finish.

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