Sag aloo in a serving dish

Sag aloo

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(79 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 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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pontifex maximus's picture
pontifex maximus
29th Sep, 2019
just add cherrytomatoes. and some chicken on the side
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.
Teresa21's picture
9th Jul, 2017
I've just made this for supper and it was delicious, I made some substitutes as didn't have all ingredients - dried chilliest, curry powder as I had no mustard seeds and put some cauliflower in with potatoes and only had half bag of spinach so added curly kale too. Yum
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.


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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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