Saag Aloo (Indian Potatoes with Spinach)

Carolyn Haas


With an overabundance of spinach from our local farmers' market, I was looking for a way to use it. Adding chicken to this northern-Indian dish turned it from a side dish into a one-dish meal. Add sriracha or similar if you like it hot! (About 6 WW points)


☆☆☆☆☆ 0 votes

15 Min
10 Min
Stove Top


  • 1 tsp
  • 2 tsp
    olive oil
  • 8-12 oz
  • 1 medium
    onion, chopped
  • 1 small
    jalapeno pepper, seeded and minced
  • 1/4 tsp
  • 1/4 tsp
  • 1/4 tsp
    tandoori masala or garam masala
  • 1/2 tsp
  • 1 tsp
    ground coriander
  • 2 Tbsp
    lemon juice
  • 3 Tbsp
  • 6 oz
    fresh spinach

  • 6 oz
    cooked chicken, cut into bite-sized pieces

How to Make Saag Aloo (Indian Potatoes with Spinach)


  1. In a medium-sized pot, bring 2 quarts of salted water to a boil. Peel and cut the potatoes into bite-sized pieces, add them to the boiling water and cook for about 7 minutes. Remove them from the heat, drain and set aside.
  2. Heat the butter and oil in a large skillet over medium-high heat. Fry the parboiled potatoes for about 8–12 minutes they begin to brown; remove them from the pan and set aside.
  3. Turn down the heat; add the onions and pepper and sauté for a few minutes until limp.
  4. If using *chicken* variation, add it now. Then add the spices and sauté for 2 minutes
  5. Add the lemon juice and water and simmer for a few minutes more. Add the spinach and cook, stirring frequently, until the spinach is fully wilted.
  6. Add the potatoes back to the skillet and mix well. Serve hot.

Printable Recipe Card

About Saag Aloo (Indian Potatoes with Spinach)

Course/Dish: Other Side Dishes
Main Ingredient: Potatoes
Regional Style: Indian

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