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Saag Aloo Restaurant style
5 from 27 votes

Saag Aloo Restaurant style

Saag Aloo Restaurant style features spiced roasted potatoes paired with a richly seasoned spinach and greens curry. The potatoes are coated with turmeric, chili powder, and garam masala, then baked to a crisp outside and tender inside. The saag is cooked with whole spices like cumin seeds and cardamom pods, along with onions, ginger-garlic paste, and yogurt to create a creamy, fragrant green curry base. This hearty dish combines vibrant spices and comforting textures.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4
Calories: 168 kcal
Course: Side Dish, Main Course, Dinner
Cuisine: Indian

Ingredients

For the Potatoes
  • 2 cups yellow potatoes or gold potatoes, 3/4” pieces, peeled and cubed
  • 1 teaspoon neutral cooking oil generic cooking oil
  • 1/4 teaspoon Turmeric
  • 1/2 teaspoon kashmiri chili powder or use paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon salt
For the Saag
  • 2 teaspoons neutral cooking oil generic cooking oil
  • 1/2 teaspoon cumin seeds
  • 1 black cardamom partially open, pod
  • 2 clove whole
  • 1 dried red chili broken into 2, or use 1/4 teaspoon crushed red pepper flakes, Indian to Thai or use Kashmir chilies for less heat
  • 1 green cardamom pod partially open
  • 1/2 teaspoon fenugreek leaves dried
  • 1 cup onion chopped
  • 1/4 teaspoon salt
  • 1/2 to 1 teaspoon garam masala
  • 2 teaspoons ground coriander
  • 1 tablespoon ginger garlic paste or use 3 cloves minced garlic and 1/2” ginger, minced
  • 2 tablespoons Non-Dairy yogurt use soy-free and/or nut-free, if needed or use non dairy cream or cashew cream.
  • 8 to 10 ounces spinach or fresh finely chopped, frozen, chopped
  • 1 cup water
  • 1/2 cup tomato optional, chopped
  • cilantro for topping, optional non dairy cream for drizzle, and lemon juice

Instructions

Make the crispy spiced potatoes.
    Cup of Yum
  1. Preheat the oven to 400° F (205° C).
  2. Peel and cube the potatoes into 3/4” cubes and add to a bowl. Then, add the oil and toss well to coat.
  3. Mix all of the spices in a small bowl, then sprinkle them all over and toss the potatoes to coat. Transfer the potatoes to a parchment-lined baking sheet or a ceramic/stoneware baking dish( greased or parchment lined)
  4. Alternatively, just mix the potatoes with the oil and spices in a ceramic baking dish, about 9 x 11” or a similar size. If you're using a baking sheet, keep the potatoes just about 1/4” away from each other, but not spaced out too much, otherwise they'll dry out.
  5. Bake 22 to 28 minutes. This depends on the baking dish, the potatoes, your oven.
  6. Cook potatoes on a skillet: heat the oil on the skillet over medium heat. When hot add spices and potatoes. Toss well to coat. Cook 2-3 mins, then flip the potatoes, then cover with a lid, reduce heat to medium low and cook until potatoes are tender. 7-9 minutes. Remove from the skillet
Meanwhile make the saag.
  1. Heat a large skillet over medium heat, and add the oil. Once the oil is hot, add the cumin seeds, and cook until the cumin seeds change color significantly and get very fragrant. 1 to 3 minutes, depending on your skillet and your stove. You want the cumin seeds to darken to a good brown. Then, add in the black cardamom, cloves, red chili, and the green cardamom, and stir for 15 to 20 seconds.
  2. Mix in the onion, fenugreek leaves, and salt, and cook until the onion is golden, about 6 to 8 minutes. Add splashed of water in between to help the onion cook evenly
  3. Mix in the gram masala and coriander, then add in the ginger garlic paste and a little bit of water. Mix well and let it cook for half a minute. If you're using minced ginger and garlic, let it cook for another minute.
  4. If using frozen spinach, optionally pulse it in a food processor so that it is finely chopped. Add in the non-dairy yogurt, spinach, and the cup of water. Mix in and even it out with a spatula, then cover with the lid and cook for 5 to 7 minutes, or until the spinach is cooked really well and the sauce has thickened a little bit. Taste and adjust the flavor. Add some more salt and heat, if needed. Fold in the tomato if using.
Assemble the saag aloo.
  1. While the saag is cooking with the lid on, take the potatoes out of the oven and check if they're done. If not, then continue to bake them for another 5 minutes or so, then remove from the oven and transfer the potatoes to the spinach mixture. You can lightly fold some of the potatoes in, if you like. I usually fold in half of the potatoes and put the rest on top, especially the really crispy ones.
  2. Serve topped with some cilantro and lemon juice. Optionally drizzle some non dairy cream. Serve with naan or rice or with a side of chickpea curry, dal, or tofu curry.

Notes

  • Substitute mustard greens, amaranth leaves, or rainbow chard for spinach as desired.
  • Store leftovers in the refrigerator up to 3 days and reheat on stove or microwave.
  • Use soy-free or nut-free non-dairy yogurt to maintain allergen considerations.
  • Missing a spice here or there won't greatly affect the overall flavor of the dish.

Nutrition Information

Calories 168kcal (8%) Carbohydrates 29g (10%) Protein 6g (12%) Fat 4g (6%) Saturated Fat 0.3g (2%) Sodium 353mg (15%) Potassium 790mg (17%) Fiber 6g (24%) Sugar 3g (6%) Vitamin A 6739IU (135%) Vitamin C 31mg (34%) Calcium 119mg (12%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 168

% Daily Value*

Calories 168kcal 8%
Carbohydrates 29g 10%
Protein 6g 12%
Fat 4g 6%
Saturated Fat 0.3g 2%
Sodium 353mg 15%
Potassium 790mg 17%
Fiber 6g 24%
Sugar 3g 6%
Vitamin A 6739IU 135%
Vitamin C 31mg 34%
Calcium 119mg 12%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.