Sag aloo in a serving dish

Sag aloo

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(96 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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 2 tbsp sunflower oil in a large pan, add 1 finely chopped onion, 2 sliced garlic cloves and 1 tbsp chopped ginger, and fry for about 3 mins.

  2. Stir in 500g potatoes, cut into 2cm chunks, 1 halved, deseeded and finely sliced red chilli, ½ tsp black mustard seeds, ½ tsp cumin seeds, ½ tsp turmeric and ½ tsp salt and continue cooking and stirring for 5 mins more. 

  3. Add a splash of water, cover, and cook for 8-10 mins.

  4. Check the potatoes are ready by spearing with the point of a knife, and if they are, add 250g spinach leaves 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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Andrew Werdna's picture
Andrew Werdna
4th May, 2020
Average at best
15th Apr, 2020
Very nice. I used 1/4 tsp chilli flakes as didn't have a fresh chilli and omitted the ginger & mustard as didn't have any. Followed the recipe and didn't parboil. Used around 150ml water rather than a splash. Had a really nice amount of flavour & heat. We had it with aubergine & tomato curry (also from this website) and plain rice.
4th Apr, 2020
Too bland for me. Not sure if this is because I par boiled the potatoes first.
Paula Grady's picture
Paula Grady
14th Mar, 2020
I would parboil the potatoes before adding them to the rest of the ingredients.
Wendy Wilson's picture
Wendy Wilson
19th Jan, 2020
Giving this recipe a try, home cooking together can’t wait
trolly jock's picture
trolly jock
12th Nov, 2019
Loved this simple, yet very tasty recipe. Since I retired I have less desire to eat meat in my diet I think it is natural. Since I have never noticed this before in my former life as a worker! I once was an aficionado of Indian food in my former life but shied way from vegetarian dishes. Except on a rare occasion, without a conscious reason. Thank you very much. :-)
dorothyr's picture
3rd Nov, 2019
Great dish - will definitely make again.
1st Jun, 2019
This was delicious, after I added a bit more salt. I was planning to use it as a side with some more spicy dishes, but then my girls suddenly went out and I had it alone. It was a really nice vegan meal, and since I'd read the comments, I wasn't expecting something hot. Will cook again, both as a main and as a side.
30th Dec, 2017
Really tasty and very straightforward and quick to cook.
15th Aug, 2017
A simple yet very tasty curry. We added the chickpeas and half a head of cauliflower to get that extra veg in. Not strictly a sag aloo but a good base for any veg curry.


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Chloё Evans's picture
Chloё Evans
20th May, 2020
I took advice from other people and doubled the spices; parboiled the potatoes for 5 mins first; used ghee in place of oil; added and cooked the spices before adding the potato (brings out the flavour); and added plenty of salt and half a lemon before serving. Now a really yummy, and flavourful dish!
30th Dec, 2018
Goes great with the chicken madras on this site. Yum!
30th Apr, 2016
I used new pots instead and it worked really well. They held their texture and went a lovely colour.
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