Saag Aloo Recipe | Spinach & Potato with Naram Masala

Saag Aloo with Naram Masala

A comforting spinach and potato dish, simple, balanced, and built for everyday cooking.

This saag aloo focuses on clean flavours and gentle spicing, allowing the spinach and potatoes to work together without heaviness.

Ingredients

Vegetables

• 3 potatoes, parboiled, peeled, and cut into chunks
• 200g spinach (fresh or frozen)
• 1 onion, finely chopped
• 3-4 garlic cloves, finely chopped

Fats and Seeds

• 2 tbsp oil
• 1 tsp cumin seeds

Ground Spices

• ½ tsp turmeric powder
• 1½ tsp dhana jeeru (coriander and cumin powder)
• 1 tsp coriander powder
• 1 tsp Naram Masala
• 1 tsp salt (adjust to taste)

Method

1. Temper the Cumin

Heat the oil in a pan over medium heat. Add the cumin seeds and allow them to sizzle until aromatic.

2. Build the Base

Add the chopped onion and garlic. Cook until softened and lightly golden.

3. Fry the Potatoes

Add the parboiled potatoes and cook for a few minutes, turning gently, until lightly crisp on the edges.

4. Add the Spices

Add the turmeric, dhana jeeru, coriander powder, Naram Masala, and salt. Add a small splash of water and mix well to coat the potatoes evenly.

Cook for 2–3 minutes to allow the spices to release their flavour.

5. Add the Spinach

Add the spinach and cook until wilted. Mix thoroughly so the spinach coats the potatoes evenly.

6. Finish

Cook for a further 2–3 minutes until everything is well combined and heated through. Serve warm.

Notes

• Parboiling the potatoes ensures they cook evenly and develop a light crispness when fried.
• Adding a splash of water with the spices prevents them from burning and helps them coat the potatoes properly.
• Naram Masala brings warmth and balance without overpowering the dish.