Sag aloo in a serving dish

Sag aloo

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(84 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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9th Sep, 2013
Great recipe but one amendment to the cooking order which applies to most Indian cooking. You should nearly always fry the spices on a high heat first, this brings out the flavour and avoids a bitter after taste - otherwise lovely dish.
26th May, 2013
I love this recipe. And always add chick peas. Today I added cauliflower too. I also add extra turmeric and some red pepper flakes as well as a bit of curry powder. It is a great success with both my vegan and non vegan friends
29th Apr, 2013
This was average. Easy to cook, not much effort required, but very little flavour in the actual potatoes, all the flavour is in the onion and spice mixture which doesn't coat the potatoes enough. My family and I love sag aloo and this is very disappointing, I'm amazed that so many people gave it 4 or 5 stars.
10th Apr, 2013
Just made this; very tasty, proper lip tingling curry. I found that crushing the potatoes and mashing them through the spice mix improves the texture, generally and really combines the dish which I think is what it needs, as per the previous comments re; "something missing" by Sam Bloomin' tasty!!
8th Apr, 2013
Wow! Considering this recipe uses such simple ingredients it was a great success. Even my children thoroughly enjoyed this side dish and it will definitely be added to the family favourites.
29th Mar, 2013
Really really tasty! left chilli out as my kids aren't fans but everyone enjoyed it regardless. definately one to make again and again.
15th Mar, 2013
I made too much of this recipe, so I wrapped the remainder in filo pastry and put them in the oven for 15 minutes. They were a tasty snack! Delicious.
2nd Feb, 2013
Loved it. Very easy, very tasty.
23rd Nov, 2012
Followed the recipe as shown and was very pleased. We had it as a side dish to chicken tikka masala, which worked very well. Looking forward to doing it again.
8th Aug, 2012
Really enjoyed this. Added Chick peas and also cracked a couple off eggs on top at end went surprisingly well a bit like an Indian hash.


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