Sag aloo

Sag aloo

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(34 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4 as a side dish
Nutritious spinach makes the base for this traditional, healthy Indian side dish, combined with potato and spices

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal201
  • fat7g
  • saturates1g
  • carbs27g
  • sugars6g
  • fibre5g
  • protein7g
  • salt1.1g
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  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, sliced
  • 1 tbsp chopped ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 500g potato, cut into 2cm, ¾in chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 large red chilli, halved, deseeded and finely sliced
  • ½ tsp each black mustard seeds, cumin seeds, turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 250g spinach leaves



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…


  1. Heat the oil in a large pan, add the onion, garlic and ginger, and fry for about 3 mins. Stir in the potatoes, chilli, spices and half a tsp salt and continue cooking and stirring for 5 mins more. Add a splash of water, cover, and cook for 8-10 mins.

  2. Check the potatoes are ready by spearing with the point of a knife, and if they are, add the spinach and let it wilt into the pan. Take off the heat and serve.

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Comments, questions and tips

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20th Feb, 2017
think my comment has been deleted?! wondering what was wrong with it :'(
20th Feb, 2017
gonna try n make this tonight... wahey?! forgot the blooming chickpeas but hoping i can make it up to my guests with some fried eggs.. will let youse know later (fingers crossed!!!!) xxxxxxx over n out
29th Aug, 2016
Personally I fin ghee improves this. Several people have also mentioned that 'something is missing' - a lot of recipes for Sag Aloo use ½ teaspoon of lemon juice + the spices mentioned are as per this recipe, but 1 level tsp, not the ½ tsp listed.
24th Apr, 2016
Very easy, tasty recipe. I added chickpeas and found it had a good kick with the chilli. I chopped the potatoes (Maris Piper) a bit smaller than 2cm so perhaps they absorbed more flavour than some people have noted? Served to guests who included a vegan and a gluten free, with yoghurt and naan (for those that could eat them) - they loved it.
27th Feb, 2016
This was lovely. I followed the recipe exactly and added a tin of chickpeas before I put the lid on to cook the potatoes. Will definitely make again.
24th Mar, 2015
Me and my partner both liked this, I added some coriander and it tasted like one you'd get in an Indian restaurant. For anyone complaining the dish is bland, I would try coriander as it really does lift it. If I was feeling decedent I would also add ghee (possibly just replacing the sunflower oil or adding it as a seasoning last) to give it a proper authentic flavour.
23rd Jan, 2015
Really nice recipe for a side dish to pair with a spicy main dish. It is a great way to use up those extra potatoes or wilting spinach.
10th Dec, 2014
Going to have to agree with faith5234 who writes below that the flavour is quite disappointing and difficult to understand the high ratings. I made this, using extra spice (and I have high-quality spices as well) and there was so little flavour once the spinach had been added. The potatoes and starchy paste developing from the "dash" of water was flavourful, however, but as stated, the flavour was not strong enough once combined with the spinach. I will using more spices, maybe high heat with the spices in a separate pan with some butter first, and also pre-boiling the potatoes 5 minutes, since they also did not cook as fast as stated here.
29th Jan, 2016
Note this is a side dish meant to be eaten with a spicier main course, it's not meant to be particularly hot by itself.
12th Oct, 2014
Beautiful dish and it was so simple to cook!!


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30th Apr, 2016
I used new pots instead and it worked really well. They held their texture and went a lovely colour.