Saag Aloo (Indian Spinach and Potato Curry)

Garam masala is a fragrant mixture of cumin, coriander, cardamom, and other spices.

Serves: 4Hands-on: 5 minutesTotal: 20 minutesDifficulty: Medium

Serves: 4


  • 1 Tbsp. minced ginger
  • ½ Tbsp. minced garlic
  • 1 jalapeño pepper, seeded and diced
  • 1 tsp. garam masala, divided
  • ¼ cup vegetable stock
  • ½ cup vegetable oil
  • 1 large Russet potato, peeled and cubed
  • ½ cup diced white onions
  • 1 bag (16 oz.) frozen spinach, thawed, drained, and chopped
  • 1 Tbsp. water
  • ¼ tsp. cayenne
  • ½ tsp. kosher salt
  • 2 Tbsp. plain low-fat yogurt


  • In a blender, purée the ginger, garlic, jalapeño, ½ teaspoon garam masala, and vegetable stock. Set aside.
  • Heat the oil in a wok over medium-high heat. Fry the potato cubes for 2 minutes or until golden brown. Remove to a paper-towel-lined plate.
  • Lower the heat to medium and carefully discard all but 1 tablespoon oil from the wok. Add the onions and cook for 2 minutes until browned. Stir in the remaining ½ teaspoon garam masala and allow the spice to toast for 30 seconds.
  • Add the spinach with water and allow 1–2 minutes for the leaves to wilt.
  • Stir in the puréed ginger-garlic mixture and reduce heat to medium low. Cook, stirring often, for about 5–6 minutes until the spinach has broken down and melded into the liquids.
  • Stir in the cayenne, salt, and yogurt. Add fried potatoes to the spinach and cover. Simmer for 2–3 minutes to allow the flavors to marry. Serve warm.