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restaurant style aloo saag curried potatoes and spinach or mustard greens

Restaurant-Style Vegan Saag Aloo

A vegan version of Indian curried greens or spinach and potatoes, saag aloo. This dish is restaurant-style dish that is healthy and packed full of healthy vegetables.
5 from 5 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 4 bowls
Calories 210 kcal


  • 10 cups fresh spinach you can use more or less
  • 10 baby potatoes halved
  • 1 onion finely chopped
  • 4 cloves garlic minced
  • 1 tsp ginger powder
  • ½ tsp kashmiri red chili powder
  • ½ tsp garam masala
  • 1 tbsp kasuri methi fenugreek leaves
  • ½ tsp cumin seeds
  • 1-2 tbsp olive oil
  • salt to taste
  • ¼ cup canned coconut milk more or less to taste


  • Boil the potatoes for 15 minutes or until slightly soft.
  • Blanch the spinach by bringing water to a light boil and add the spinach. Cook until it wilts.
  • Strain the water out of the spinach. In a bowl, using an immersion blender blend up the spinach to your liking. This can also be done in a blender.
  • Heat olive oil add the cumin seeds until they start sizzle. and cook the onion until it becomes translucent. Once the onion is cooked down, add the garlic and ginger. Allow the fragrance to disssipate.
  • Pour in the spinach and then stir in the boiled potatoes.
  • Add the garam masala and kasuri methi and continue to cook on low heat for 2-3 minutes.
  • Remove from heat, stir in coconut milk, and enjoy with naan, roti, or flatbread!


Serving: 1bowlCalories: 210kcalCarbohydrates: 32gProtein: 6gFat: 8gSaturated Fat: 4gSodium: 72mgPotassium: 1100mgFiber: 6gSugar: 3gVitamin A: 7033IUVitamin C: 52mgCalcium: 103mgIron: 4mg
Keyword curried potatoes and spinach, indian recipes, restaurant style saag aloo, saag aloo, vegan saag aloo
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