Authentic Vegan Saag Aloo Recipe | A Comforting Indian Spinach & Potato Curry

Authentic Vegan Saag Aloo Recipe | A Comforting Indian Spinach & Potato Curry

Yield: 4

This comforting Vegan Saag Aloo Recipe combines tender potatoes and spinach in a gently spiced curry. A beloved Indian dish perfect for weeknights, it’s healthy, flavour-packed, and 100% plant-based.

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Ingredients

• 2 tbsp sunflower oil
• 1 onion, finely chopped
• 2 garlic cloves, sliced
• 1 tbsp chopped ginger
• 500g potato, cut into 2cm (¾in) chunks
• 1 large red chilli, halved, deseeded and finely sliced
• ½ tsp each black mustard seeds, cumin seeds, turmeric
• 250g spinach leaves

Instructions

1. Heat 2 tbsp sunflower oil in a large pan, add 1 finely chopped onion, two sliced garlic cloves and 1 tbsp chopped ginger, and fry for about 3 mins.
2. Stir in 500g potatoes, cut into 2cm chunks, one 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 them wilt in the pan. Take off the heat and serve.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 354Total Fat: 16gSaturated Fat: 4gUnsaturated Fat: 10gCholesterol: 25mgSodium: 552mgCarbohydrates: 40gFiber: 6gSugar: 4gProtein: 15g

Vegan Saag Aloo Recipe: A Spinach & Potato Classic

Few dishes capture the essence of Indian comfort food quite like this Vegan Saag Aloo Recipe. Translating simply to “spinach and potatoes,” this humble dish proves that simplicity can be delicious. Whether enjoyed as a side with fragrant basmati rice or scooped up with warm chapatis, Saag Aloo is a celebration of wholesome ingredients, bold flavours, and plant-based nourishment.

The Origins of Saag Aloo

Saag Aloo originates from the Indian subcontinent, particularly in Punjab and North India, where greens (known as saag) are a staple of everyday cooking. The term “saag” can refer to any leafy green—spinach, mustard leaves, fenugreek, or collard greens—depending on what’s in season. Aloo, of course, means potato.

Traditionally, Saag Aloo was made during the cooler months, when mustard greens and spinach were abundant. In rural Punjab, families would simmer huge pots of saag over wood fires, adding dollops of ghee and spices to create rich, earthy flavours. Today, the dish has travelled the world, appearing on restaurant menus from London to Toronto as a comforting vegan curry that satisfies without being heavy.

A Simple Dish with Big Flavour

The secret to great Saag Aloo lies in the spice balance. Common ingredients include turmeric, cumin, mustard seeds, garam masala, and ginger—each bringing a unique note of warmth and depth. The spinach wilts into a creamy base, while the potatoes absorb all that spiced goodness, creating a perfect contrast of texture.

While the traditional recipe might use ghee, swapping it for olive oil or coconut oil keeps the dish fully vegan without compromising flavour. Some cooks even add a touch of coconut milk for extra creaminess, but it’s not essential—the spinach itself provides a naturally silky texture when cooked properly.

Is Saag Aloo Healthy?

Absolutely. This Vegan Saag Aloo Recipe is one of the healthiest curries you can make at home. Spinach is packed with iron, vitamin K, folate, and antioxidants, supporting healthy blood and strong bones. Potatoes add fibre, potassium, and vitamin C, while the spices—especially turmeric and ginger—bring anti-inflammatory benefits.

Because it’s cooked in minimal oil and doesn’t require cream or butter, this vegan version is low in saturated fat yet deeply satisfying. Pair it with wholegrain basmati rice or chapati for a balanced, nutrient-rich meal.

Fun Facts About Saag Aloo

In many Indian households, Saag Aloo is considered “everyday food”, often served with lentil dal and rice for a simple yet complete meal.

“Saag” isn’t limited to spinach—regional variations include Sarson da Saag (mustard greens), Palak Aloo (spinach), or even Methi Aloo (fenugreek leaves).

It’s one of the few dishes that’s equally loved by both spice lovers and those who prefer mild curries—simply adjust the chilli to taste.

In the UK, Saag Aloo became a popular side dish thanks to the influence of Indian and Bangladeshi restaurants during the 1970s curry boom.

How to Enjoy Saag Aloo

Serve your Vegan Saag Aloo Recipe with steamed rice, naan, or chapatis, and perhaps a spoonful of vegan raita or mango chutney for a fresh contrast. It also pairs beautifully with other Indian classics like Chana Masala, Tarka Dal, or a cooling Cucumber Salad.

If you’re planning a full plant-based Indian feast, check out my Vegan Mushroom Curry

For further reading on Indian food culture and the evolution of Indian curries, check out this resource: Culinary History of Indian Cuisine – Smithsonian Magazine. (Note: that link goes to the Smithsonian broadly—search within for Indian cuisine).

A Celebration of Plant-Based Comfort

At its heart, the Vegan Saag Aloo Recipe is proof that healthy, plant-based cooking doesn’t need to be complicated. With just a handful of everyday ingredients—potatoes, spinach, onions, garlic, and spices—you can create a dish that feels nourishing, hearty, and satisfying. It’s comfort food you can feel good about, rooted in tradition yet perfectly suited for modern vegan cooking.

So next time you’re craving something warm, flavourful, and green, skip the takeaway and make your own Saag Aloo at home—it’s easier than you think, and your kitchen will smell amazing.