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Saag Aloo with Frozen Spinach Recipe (Vegetarian)

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This saag aloo with frozen spinach recipe is warmly spiced, creamy, and perfect to serve along side a bowl of basmati rice or a large piece of garlic naan.  Spinach and potato curry makes a easy one-pot meal.

This easy spinach and potato curry is one of our favorite easy weeknight meals!  Ready in about 45 minutes, this simple plant-based Indian recipe makes a fantastic dinner.

Want more great vegetarian Indian recipes? Try our naan with sour cream, potato pea curry (aloo mattar), and our favorite tofu tikka masala.

saag aloo with frozen spinach indian potato spinach curry recipe vegan gluten free vegetarian

This saag aloo with frozen spinach is one of our favorite easy weeknight meals. It’s cozy, comforting, and a great way to use up extra frozen spinach or greens you have in your freezer. This easy green potato curry is loaded with spices, vegetables, and finished with creamy coconut milk.

We absolutely love this dish with basmati rice and naan!  It’s inexpensive and affordable, and makes enough servings to last us a few nights for dinner.  

Why This Recipe Works

  • It’s warm, earthy, and perfectly spiced.
  • A great one-pot dinner idea you can make on the stovetop.
  • Vegetarian, vegan, and totally plant-based.
  • A great weeknight meal the whole family will love.
  • Cooks of any skill level can successfully make this dish by following our step-by-step photos and directions below.

Make Saag Aloo Vegetarian for a Plant-Based Version

This vegetarian saag aloo with frozen spinach is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegetarian cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right.

By building meals around vegetarian pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family.

Ingredients for Frozen Spinach Saag Aloo

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

Frozen spinach adds a wonderful color and flavor to this curry. You can use whole leaf, chopped or cut spinach – any variety you prefer. You could also use fresh spinach, or mix fresh and frozen for different textures.

I used yellow potatoes (as I like the way they cook in the curry), but you could use white or red potatoes instead. I also add onions and garlic for flavor.

The delicious spices make this recipe! I use Indian garam masala, ginger, turmeric, cumin, salt and pepper.

And to make it creamy, I finish the dish with coconut milk and fresh lemon for flavor.

Additions and Substitutions

  • You could also use fresh spinach, or mix fresh and frozen for different textures.
  • Instead of coconut milk, you could use whole milk, or a creamy yogurt. Or blend cashews with water and make a cashew cream (1 cup water with 1 cup raw cashews).
  • For a spicier saag aloo, you can add 1/2 teaspoon chili flakes or hot sauce to taste.

How To Make This Recipe

cooked yellow potatoes in a pot to make saag aloo

Step 1: In a large pot, add diced potatoes with just enough water to cover them. Bring to a boil, and cook for 10-15 minutes until potatoes are tender and can be pierced with a fork. Drain and set potatoes aside.

a pot of garlic and onions to make saag curry

Step 2: In another pot (or the same pot, just cleaned out), add the coconut oil, onions, and garlic. Cook on low heat for 5 minutes until vegetables start to become translucent.

potatoes and indian spices in a pot with cumin

Step 3: Add the potatoes back to the pot. Sprinkle in the cumin seed, garam masala, cumin powder, ginger, turmeric, chili flakes, salt and black pepper. Cook for 2-3 minutes, stirring well so the onion and garlic are coated in the spice.

a pot of spinach and water and potatoes to make frozen spinach saag aloo.

Step 4: Add the frozen spinach, water, and bring to a boil. Reduce heat to low then allow spinach to cook for 15 minutes.  

coconut milk into spinach and potato curry frozen spinach saag aloo recipe

Step 5: Add the coconut milk, and simmer for an additional 15 minutes until the saag is warmed all the way through.

fresh lemon juice in a pot of saag aloo with potatoes and frozen spinach.

Step 6: Squeeze the fresh lemon juice into the saag to finish the dish. Taste and adjust seasonings, adding more salt, pepper, or chili flakes as desired. Serve with basmati rice, garlic naan bread, and enjoy!

Recipe FAQs

Should you thaw the spinach first?

No, thawing the spinach is not necessary, as it will cook with the potatoes and spices for 30 minutes that will thaw it well.

What type of potatoes works best for saag?

Waxy potatoes like Yukon Gold or red potatoes hold their shape best, but you can use russets if you don’t mind a softer texture.

Can you make saag aloo ahead of time?

Absolutely. Saag aloo tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 4 days.

Dietary Modifications

  • This recipe is vegetarian and contains no meat.
  • This recipe is also vegan, but if you aren’t vegan and wanted to add some ghee or paneer, you can also include that into the recipe.
a pot of spinach potato curry with frozen spinach

More Frozen Spinach Recipes You’ll Love

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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

saag aloo with frozen spinach indian potato spinach curry recipe vegan gluten free vegetarian

Saag Aloo with Frozen Spinach

This saag aloo with frozen spinach is warmly spiced, creamy, and perfect to serve along side a bowl of basmati rice or a large piece of garlic naan.  Spinach and potatoes curry makes a easy and filling weeknight meal, cooked on the stove top.
5 from 10 votes
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Dinner, Main Course, Slow Cooker
Cuisine American, Indian, Vegan
Servings 8
Calories 169 kcal

Equipment

  • Large Soup Pot

Ingredients
  

  • 5 potatoes diced into small 1/2 inch pieces
  • 1 tablespoon coconut oil
  • 1 sweet onion chopped
  • 6 cloves garlic minced
  • 2 tablespoons ginger root minced
  • 1 teaspoon black cumin seeds
  • 2 tablespoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Sea Salt
  • 1 teaspoon Black Pepper
  • 32 ounces frozen spinach
  • 2 cup water
  • 1 (13.5 ounce) can coconut milk full fat
  • 2 lemons juiced

Instructions
 

  • In a large pot, add diced potatoes with just enough water to cover them. Bring to a boil, and cook for 10-15 minutes until potatoes are tender and can be pierced with a fork. Drain and set potatoes aside.
  • In another pot (or the same pot, just cleaned out), add the coconut oil, onions, and garlic. Cook on low heat for 5 minutes until vegetables start to become translucent.
  • Add the potatoes back to the pot. Sprinkle in the cumin seed, garam masala, cumin powder, ginger, turmeric, chili flakes, salt and black pepper. Cook for 2-3 minutes, stirring well so the onion and garlic are coated in the spice.
  • Add the frozen spinach, water, and bring to a boil. Reduce heat to low then allow spinach to cook for 15 minutes.
  • Add the coconut milk, and simmer for an additional 15 minutes until the saag is warmed all the way through.
  • Squeeze the fresh lemon juice into the saag to finish the dish. Taste and adjust seasonings, adding more salt, pepper, or chili flakes as desired. Serve with basmati rice, garlic naan bread, and enjoy!

Notes

Additions and Substitutions
  • You could also use fresh spinach, or mix fresh and frozen for different textures.
  • Instead of coconut milk, you could use whole milk, or a creamy yogurt. Or blend cashews with water and make a cashew cream (1 cup water with 1 cup raw cashews).
  • For a spicier saag aloo, you can add 1/2 teaspoon chili flakes or hot sauce to taste.
Dietary Modifications
    • This recipe is vegetarian and contains no meat.
    • This recipe is also vegan, but if you aren’t vegan and wanted to add some ghee or paneer, you can also include that into the recipe.

Nutrition

Calories: 169kcalCarbohydrates: 31gProtein: 7gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 389mgPotassium: 1006mgFiber: 7gSugar: 2gVitamin A: 13342IUVitamin C: 34mgCalcium: 176mgIron: 4mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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4 Comments

  1. 5 stars
    The name of this recipe was so foreign to me I just had to try it. It sounded wild and cool in a fun way. I always have plenty of rice at hand as well as potatoes onions and a variety of spices. The combination of all was amazing

5 from 10 votes (7 ratings without comment)

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