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A delicious and healthy recipe for Aloo Palak, a spinach and potato curry, made in under 20 minutes with my basic tomato onion sauce. #vegan #indianfood #dinnerrecipe #spinach #potatoes HolyCowVegan.net
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5 from 5 votes

Aloo Palak or Saag Aloo, a spinach and potato curry

A delicious recipe for restaurant-style Aloo Palak or Saag Aloo, a spinach and potato curry. It's healthy and fresh and takes minutes to make with a basic tomato onion masala sauce.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Main Course/Curry
Cuisine: gluten-free, Indian Vegan, Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Aloo Palak, Saag Aloo
Servings: 6 servings
Calories: 89kcal



  • Heat water in a saucepan, and when it comes to a boil, drop in the spinach leaves. Bring the water back to a boil and let the spinach cook for a minute, then turn off the heat, drain the leaves and add to a blender. Puree the leaves into a smooth paste. If needed, add a small amount of water to help the blender blades move. Reserve. If using frozen spinach, thaw the spinach and microwave with 2 tablespoon water, then blend.
  • Heat the oil in a saucepan or wok. Add the cumin seeds and when they darken a little, add the basic tomato onion sauce and saute until warmed through.
  • Add the potato cubes, stir to mix and let them cook for a couple of minutes in the sauce. Add the spinach puree and yogurt and mix well. Add salt to taste. If using garam masala, stir in at this point.
  • Warm through and turn off heat. Serve with naan or rice.


Calories: 89kcal | Carbohydrates: 16g | Protein: 3.3g | Fat: 1.8g | Potassium: 680mg | Fiber: 3.6g | Sugar: 2.1g | Vitamin A: 900IU | Vitamin C: 43.7mg | Calcium: 70mg | Iron: 2.2mg