Saag Aloo

Saag aloo is a traditional north-Indian Punjabi curry made with dark, leafy greens and potatoes. It's warm, comforting, and packed with nutrients. Ready in less than 30 minutes in your Instant Pot or on the stove, this is the perfect dish to enjoy any night of the week!

After much anticipation and waiting, I am finally adding this delicious and nutritious saag aloo! Many readers requested this recipe because they absolutely love my mom’s palak paneer recipe on the blog.

This dish is one of my favorite comfort foods. This vibrant green spinach curry mixed with creamy potatoes packs plenty of flavor and nutrients into every serving. It's naturally vegan and gluten-free.

You can serve it over rice, or low carb cauliflower rice for an even healthier meal. Saag aloo also tastes amazing with Makki ki Roti, a gluten-free flatbread made with cornmeal.

And like most of my Indian recipes, I use the Instant Pot to make my life easier. You can make this curry any night of the week because it is fast and cooks up in less than 30 minutes, from start to finish.  

What is Saag Aloo? What is it made of? 

The simplest translation of saag aloo into English is “dark leafy greens”(saag) and “potatoes” (aloo). In this recipe, I use spinach, but you could mix and match different dark greens if you prefer. 

People often confuse palak aloo with saag aloo. Though these are similar dishes, they are slightly different. Palak is a Hindi word for “spinach”. So, palak aloo specifically refers to a curry made with spinach and potatoes.

Saag is a generic term that refers to a curry made with dark leafy greens, which can include mustard, spinach, fenugreek, and collard greens. So one can make saag aloo using any leafy greens or a combination of greens, with potatoes.

Ingredients- Notes & Alternatives

Here’s everything you need to make this delicious Indian curry:

• Olive oil - You can use extra virgin or regular olive oil. You could also sub in canola oil if that is what you have on hand.
• Cumin seeds - A must-have in Indian cooking. It tastes more earthy than the ground version. I prefer to buy organic cumin seeds from brands like 24 Mantra or Jeeva, but any good quality brand will work. You can find them in Indian stores or online.
• Aromatics - Minced ginger, garlic, onion and Serrano chili form the flavor foundation in this curry.
  • You can use fresh or frozen ginger and garlic.
  • As for onion, you only need one medium sized red or white onion.
  • For Serrano, you can either deseed the chili for a milder flavor, or leave the seeds in for a bit more heat. Feel free to skip for a mild curry.
• Baby spinach - I use fresh, pre-washed spinach found at my local grocery store. You could also substitute in collard greens, mustard greens, fenugreek, other leafy greens, or a combination of your favorites.
• Potato - 1 large russet or 2 gold potatoes work great for this recipe. Cut them into 1-inch pieces.
• Seasoning - Salt and classic Indian spices give this curry an unforgettable aroma and flavor. You can easily find these spices in Indian stores, large supermarkets or online. Here's what you need:
  • Turmeric powder- Has an earthy flavor and gives a yellow tint to the curry. Turmeric is also known for its anti-inflammatory and other medicinal properties.
  • Garam masala - You can use my homemade recipe or buy any good quality brand, like 24 Mantra or Everest.
  • Coriander & Cumin powder - A perfect blend of earthy and floral flavors.
  • Kashmiri red chili powder - This is just ground dried Kashmiri red chilis that are moderately spicy and add a gorgeous deep red hue to the dish. Use paprika as a substitute if you cannot find it or prefer to keep the curry mild.

Scroll to the recipe card for a detailed list of ingredients and quantities.

Instant Pot Saag Aloo- Step by Step Instructions

• Coarsely chop or slice onions, mince ginger and garlic. Wash, peel and chop potato in ½-inch cubes. Wash the baby spinach, if not pre-washed. 
• Turn on the Instant Pot on Saute (high). When it displays 'hot', add oil and cumin seeds. When cumin seeds begin to sizzle, add onions and saute for 2 minutes.
• Add minced ginger and garlic, and saute an additional minute. The garlic should start to smell fragrant.
• Add salt and spices along with a few tablespoons of water, and stir well. Cancel Saute.

• Add 1 cup of water and scrape the bottom of the pot well to avoid the 'burn' error. Add spinach and gently push it down to fit it all in.
• Place the cubed potatoes on a steamer basket and sprinkle ¼ teaspoon garam masala over them. Lower the steamer basket in the instant pot and place it over the spinach. Gently push it down so it fits well.
• Close the lid and cook for 4 minutes on Pressure cook or manual at high pressure, on sealing mode. After the timer goes off, release the pressure manually (quick release). Use tongs or oven mitts to remove the basket with the potatoes. Set them aside. Using an immersion blender, puree the spinach mix.  If there is not enough liquid, you can tilt the pot slightly so the blender head is fully submerged in the sauce.
• Add the cooked potatoes back in the pureed spinach curry and stir. Serve hot with cumin rice or naan. Enjoy!

Stovetop Method

• Heat a deep sauce pan on medium high heat. Spinach puree tends to splash when simmering, so using a deep saucepan helps prevent it from messing up your cooktop.
• When the pan heats up, add oil and cumin seeds. When cumin seeds begin to sizzle, add minced ginger and garlic.  Next, add sliced onion and green chili, and sauté for a minute.
• Add salt, spices and stir well. Then, add ¾ to 1 cup water, stir, cover the pan and cook for about 5 to 7 minutes on medium heat.
• As the mixture cooks,  place the cubed potatoes in a microwave safe bowl and add about 2 to 3 tablespoons of water. Heat for 5 minutes or until the potatoes are fork tender. Set the potatoes aside.
• Carefully open the lid of the pot and add ½ a bag of baby spinach and stir to wilt. Add the remaining spinach and wilt for around 2 to 4 minutes. Continue sautéing for another minute and then turn off the heat. Using a hand immersion blender puree the spinach mix.  You may need to add a little water if the mixture is too thick. If you don’t have an immersion blender, wait for the curry to cool, then carefully pour it into a high speed blender and blend until smooth.
• When the curry is smooth, stir in the cooked potatoes to the pot. Serve hot with cumin rice or naan.

Serving suggestions - Make it a Meal

Saag aloo is a great curry to serve with cumin rice or steamed basmati rice. Rice can help make the saag very filling and perfect for a complete dinner or lunch.

To elevate this to a restaurant-style meal, you could serve the saag with naan or another flatbread like roti.

If you prefer a lower carb option, enjoy it with Indian Cauliflower Rice. However, do keep in mind that potatoes (aloo) are high in carbs.

Recipe Tips & Notes

Whether you are new to Indian cooking or just want the best experience possible, follow these tips for making this recipe quickly and easily.

• Choose one or more of your favorite dark greens. I use pre-washed baby spinach, but if you like mustard greens or collard greens, feel free to use a combination of those instead, like in this sarson ka saag recipe.
• For ease of blending the curry, I use an immersion blender. I highly recommend adding this tool to your kitchen if you don’t have one already. It makes making curries, sauces, and other dishes much much easier. However, if you're using a countertop blender, wait for the curry to cool for 10-15 minutes before pureeing.
• While pureeing, to avoid the spinach from splattering, tilt the pot a bit till the blender head is completely submerged in the sauce.
• Make sure you do a quick release immediately following the pressure cook time. This will prevent the potatoes from falling apart and spinach from overcooking.
• Before closing the lid to your Instant Pot, make sure you use a wooden spoon or spatula to scrape the bottom of the pot. This helps you avoid the burn notice from stuck on foods.

Frequently Asked Questions

Popular Spinach Recipes on the Blog

• Palak Paneer- A delicious spinach curry simmered with soft Indian cheese called Paneer.
• Chicken Saag- Curried spinach cooked with diced chicken, a must-have for Indian food lovers.
• Chana Saag- A cozy, creamy, gluten-free, and vegan chickpea curry with fresh baby spinach prepared in the Instant Pot.
• Spinach Rice- Basmati rice cooked with a ton of spinach either in the Instant Pot or on the stove!
• Sarson ka Saag- A traditional curry made with mustard greens and spinach, then, simmered and thickened with cornmeal.
• Spinach Dal- Dal Palak is a blend of split lentils and tender baby spinach prepared in the Instant Pot and tempered with ghee and Indian spices.
• Spinach Artichoke Dip- Enjoy this irresistibly rich and creamy dip made with spinach and lots of cheese.

Do you love to make vegetarian Indian recipes in your Instant Pot? Check out more Indian Vegetarian Recipes on the blog!

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📖 Recipe

Saag Aloo

Aneesha Gupta

Saag aloo, a flavorful and comforting north-Indian spinach curry with potatoes. Here's an easy 30-minute recipe for the Instant Pot or stove.

4.84 from 18 votes

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Prep Time 10 mins

Cook Time 14 mins

Total Time 24 mins

Course Main Course

Cuisine Indian

Servings 4 people

Calories 139 kcal

Equipment

• ▢
  Instant Pot
• ▢
  Chef Pan
• ▢
  Immersion Blender
• ▢
  Silicone Steamer Basket

Ingredients

 

US CustomaryMetric

 

1x2x3x

Pressure Cook

• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon cumin seeds
• ▢ 2 teaspoon minced ginger about ½-inch piece
• ▢ 1 tablespoon minced garlic about 3 cloves
• ▢ 1 cup onion (1 medium onion, chopped or sliced)
• ▢ 1 serrano chili (deseed or skip for mild)
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon turmeric powder
• ▢ 1 teaspoon garam masala homemade or store-bought
• ▢ 2 teaspoon coriander powder
• ▢ 1 teaspoon cumin powder
• ▢ 1 teaspoon kashmiri red chilli powder (or Paprika)
• ▢ 12 oz. baby spinach
• ▢ 1 cup water adjust based on size of pot
• ▢ 2 cups russet or gold potato cubed in 1-inch pieces (1 large russet, or 2 gold)

Cook ModePrevent your screen from going dark

Instructions

 

Instant Pot Pressure Cooker

• Coarsely chop or slice onions, mince ginger and garlic. Peel and chop potato in ½-inch cubes. Wash the baby spinach, if not pre-washed. 
• Turn on the Instant Pot on Saute (high). When it displays 'hot', add oil and cumin seeds. When cumin seeds begin to sizzle, add onions and saute for 2 minutes. Add minced ginger and garlic, and saute another minute. 
• Add salt and spices along with a few tablespoons of water, and stir well. Cancel Saute.
• Add 1 cup of water and scrape the bottom of the pot well. Add spinach and gently push it down to fit all in.
• Place the cut potatoes on a steamer basket and sprinkle ¼ teaspoon garam masala over them. Lower the steamer basket in the instant pot and place it over the spinach. Gently push it down so it fits well.
• Close the lid and cook for 4 minutes on Pressure cook or manual at high pressure, on sealing mode.
• After pressure cooking is done, release the pressure manually (QR). Using an immersion blender, puree the spinach mix.  If the quantity is less for blending, tilt the pot a bit.
• Add the cooked potatoes in the pureed spinach curry. Serve hot with cumin rice or naan. Enjoy!

Stove-Top Recipe

• Heat a deep sauce pan on medium high heat. Since spinach puree tends to splash when simmering, using a deep sauce pan prevents it from messing the cooktop. 
• Add oil and cumin seeds. When cumin seeds begin to sizzle, add crushed ginger and garlic.  Add sliced onion and green chili, and sauté for a minute.
• Add salt, spices and stir well. Then, add ¾ cup water, stir, cover the pan and cook for about 5 to 7 minutes on medium heat.
• Meanwhile, take cubed potatoes in a microwave safe bowl and add 2 to 3 tablespoons water to it. Microwave it for 5 minutes, or until the potatoes are fork tender. Keep the potatoes aside for later.
• Open the lid of the pot and add ½ a bag of baby spinach and stir to wilt. Add the remaining spinach and wilt for around 2 to 4 minutes. Saute for another 1 minute. Turn off the heat. Using a hand immersion blender puree the spinach mix.  Add a little water if needed. 
• Add cooked potatoes to the pot and stir with the spinach curry. Serve hot with cumin rice or naan.

Video

Notes

• This recipe has been tested in 3qt and 6 qt Instant Pot models.
• Choose one or more of your favorite dark greens. I use pre-washed baby spinach, but if you like mustard greens or collard greens, feel free to use a combination of those instead, like in this sarson ka saag recipe.
• For ease of blending the curry, I use an immersion blender. I highly recommend adding this tool to your kitchen if you don’t have one already. It makes making curries, sauces, and other dishes much much easier. However, if you're using a countertop blender, wait for the curry to cool for 10-15 minutes before pureeing.
• While pureeing, to avoid the spinach from splattering, tilt the pot a bit till the blender head is completely submerged in the sauce.
• Make sure you do a quick release immediately following the pressure cook time. This will prevent the potatoes from falling apart and spinach from overcooking.
• Before closing the lid to your Instant Pot, make sure you use a wooden spoon or spatula to scrape the bottom of the pot. This helps you avoid the burn notice from stuck-on foods.

 

Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 139kcal | Carbohydrates: 22g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 660mg | Potassium: 875mg | Fiber: 4g | Sugar: 3g | Vitamin A: 8235IU | Vitamin C: 33mg | Calcium: 116mg | Iron: 4mg

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