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Saag aloo in a pot.
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5 from 3 votes

25 Minute Saag Aloo Stovetop

Mouthwatering saag aloo that’s sure to become part of your weeknight rotation! Also, it's naturally vegan and gluten-free. Stove top instructions are below!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: indian potato spinach, saag aloo
Servings: 6 servings
Calories: 206kcal
Author: Shilpa Joshi

Equipment

  • 1 Pot or InstantPot
  • 1 Blender
  • 1 knife
  • 1 cutting board

Ingredients

Fresh Ingredients

  • 3 potatoes 445 grams, 15.75 oz - peeled and cubed
  • 16 oz baby spinach leaves 1 box
  • 3 roma tomatoes 380g
  • 1 tbsp ginger blended, 12g (approx. 1½ inch ginger root)
  • 3 small onions 200g
  • 4 cloves garlic 14g

Spices

  • 1½ tsp cumin seeds
  • ¼ tsp asafoetida
  • 2 tbsp cumin coriander powder
  • ¾ tsp red chili powder
  • 2 tsp salt
  • ¾ tsp sugar
  • ¾ tsp garam masala

Other

  • ¼ cup water
  • 4 tbsp oil

Instructions

Prep

  • Spinach Puree: Add spinach to a pot of boiling water to blanch for two-three minutes. Remove spinach with a slotted spoon and place in an ice bath to cool if you want to preserve the color. Blend into a puree once cooled.
    One cup of pureed spinach.
  • Onion, garlic, ginger puree: Meanwhile place garlic cloves, ginger, and onion into a blender and blend into a paste. Add 1-2 tablespoon water if needed to help blend. Set aside.
    Onion, garlic, and ginger puree in a bowl.
  • Chop potatoes + tomatoes: Peel and chop potatoes into cubes. Place cubed potatoes in a bowl of water to prevent browning. Chop tomatoes.
    Cubed potatoes in a bowl of water.

Make Saag Aloo

  • Tadka: Add oil to a pan on medium-high heat. Once hot, add cumin seeds. Let sizzle 15-20 seconds and add asafoetida.
    Cumin seed tadka with asafoetida in oil.
  • Ginger, garlic, onion paste: Gently pour in ginger, garlic, onion puree into the pan. Pour away from you so there isn't a hot splash back on you. Mix and cook about 2-3 minutes.
    Ginger, garlic, onion paste added to pan.
  • Tomatoes: Add tomatoes followed by salt, cumin coriander powder, and red chili to the pan. Mix and cook 3 minutes.
    Tomatoes, cumin coriander powder, and salt added to pan.
  • Potatoes: Next, cubed potatoes and sugar go into the pan. Give it a good mix. Add 1/4 cup water. Cover and cook for 10-12 minutes or until potatoes are knife tender. Uncover and mix twice in between to prevent sticking and check to see if cooked.
    Potatoes, sugar in a pan with onion, ginger, garlic base.
  • Spinach Puree: Pour in the spinach puree. Mix and let cook 3 minutes. Turn gas to a notch below medium heat so it doesn't splash out.
    Spinach puree added to saag aloo in a pan.
  • Finishing Touch: Finish it off with garam masala and give it one last mix. Enjoy with rice, roti, or naan!
    Garam masala mixed into saag aloo.

Notes

To save time during prep: Place water to boil in a pot (for the spinach).  While it heats up, chop the potatoes and tomatoes.  By then the water will be boiling, so blanch the spinach and remove from water to let cool.  While it cools, make the garlic, onion, ginger puree. Then, finish the prep with making the spinach puree.
 

Nutrition

Calories: 206kcal | Carbohydrates: 27g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 849mg | Potassium: 950mg | Fiber: 5g | Sugar: 3g | Vitamin A: 7177IU | Vitamin C: 46mg | Calcium: 106mg | Iron: 3mg