Saag Aloo with Frozen Spinach Recipe (Vegetarian)

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 potatoes curry makes a easy and filling weeknight meal, cooked on the stove top.

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.

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.  

This Stove Top Saag Aloo Recipe Is:

• Warming
• Earthy
• Flavorful
• Spicy
• Hearty
• Vegetarian
• A Simple Weeknight Meal

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.

What’s In This Frozen Spinach Saag Aloo?

See the recipe card below for full ingredient amounts and recipe instructions!

• Potatoes, Garlic, Onion 
• Ginger: I used fresh ginger root, but if you don’t have it or can’t find fresh, ginger powder works great and as a really nice flavor.
• Garam Masala: a really great spice blend of cumin, coriander, allspice, cardamom, and cinnamon. A fantastic spice for this saag aloo, as well as any Indian curry!
• Turmeric: a super food that I like to throw into soups, stews, curries, and even smoothies!  The yellow color of the turmeric powder makes the potatoes in this saag aloo a warm golden color.
• Cumin: a great spice I always keep in my pantry – this cumin powder works really well in curries, soups, tacos, and chili!
• Coconut Milk: I like to use organic full fat unsweetened coconut milk for all my recipes.  I buy a few cans in bulk.  You can also use coconut milk powder.
• Salt and pepper to taste

How Do I Make Saag Aloo with Frozen Spinach?

• 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 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 cooked potatoes and coconut milk, and simmer for an additional 15 minutes until the saag is warmed all the way through. Taste and adjust seasonings, adding more salt, pepper, or chili flakes as desired.
• Serve with basmati rice, garlic naan bread, and enjoy!

Frozen Spinach Recipes for the WIN

I used frozen spinach for this recipe instead of fresh. By using freezer ingredients, I can stock up when they are on sale, and use them in all kinds of great dishes. It saves me a trip to the store, and I can have amazing spinach thawed in no time.

Browse all my recipes that use Freezer Ingredients– great for those nights when you want dinner ready fast!

More Frozen Spinach Recipes You’ll Love

Creamy Mushroom Rice Soup Recipe 

Tortellini Soup with Beans Recipe (Vegetarian, High Protein)

White Bean Scramble with Spinach Recipe (Vegetarian, High Protein)

Turkey Tetrazzini from Thanksgiving Leftovers Recipe

Meatless Baked Ziti Recipe (Vegetarian, Holiday Side Dish)

Dietary Modifications for this Indian Spinach and Potatoes:

• This recipe is naturally vegan, but if you aren’t vegan and wanted to add some ghee, you can also include that into the recipe.

Inexpensive and Affordable Vegetarian Recipes For Everyone

I love how inexpensive this saag aloo with frozen spinach is to make! This recipe uses a lot of ingredients you would have in your freezer or cupboards – most of which you probably have on hand.

Plant-based staples like frozen spinach, potatoes, and rice are some of our favorites to stock up on. They are inexpensive, especially on sale, and all last a good amount of time when kept properly.

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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

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Dinner, Main Course, Slow Cooker

Cuisine American, Indian, Vegan

Servings 8

Calories 169 kcal

Equipment

• Large Soup Pot

Ingredients

  

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• 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
• 1/2 teaspoon chili flakes
• 32 ounces frozen spinach
• 2 cup water
• 1 teaspoon Sea Salt
• 1 teaspoon Black Pepper
• 1 (13.5 ounce) can coconut milk full fat

Cook ModePrevent your screen from going dark

Instructions

 

• In a large pot, add diced potatoes with just enough water to cover them. Bring to a boil, and cook for 15-20 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 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.
• Using an immersion blender, blend the spinach and onion mixture until it creamy. Add the cooked potatoes and coconut milk, and simmer for an additional 10 minutes until the saag is warmed all the way through. Taste and adjust seasonings, adding more salt, pepper, or chili flakes as desired.
• Serve with basmati rice, garlic naan bread, and enjoy!

Nutrition

Calories: 169kcalCarbohydrates: 31gProtein: 7gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 389mgPotassium: 1006mgFiber: 7gSugar: 2gVitamin A: 13342IUVitamin C: 34mgCalcium: 176mgIron: 4mg

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