Restaurant Standard Saag Aloo

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Total Time
Prep 15 mins
Cook 25 mins

My son hates veggies but this he likes. This is an adaptation of a recipe from which comes as close to my local indian restaurant sag aloo that I can achieve.

Ingredients Nutrition


  1. Par-Boil the potatoes with a 0.5 tsp salt and turmeric for around 10-15 minutes being very careful to just undercook by around 5 minutes.
  2. Make a paste of the curry powder, garam massalla and chilli powder with a little water.
  3. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.
  4. Add the curry and chilli powder paste and stir fry for a further 30 secs.
  5. Add the potatoes, the Massalla Gravy, yogurt and spinach and simmer for 5 minutes or until the spinach is reduced, stirring occasionally.
  6. Add knob of butter and sugar - salt to taste.
  7. Now add the finely chopped coriander leaves and cook for a further minute.
  8. Serve with the whole coriander leaves sprinkled over the top.
Most Helpful

5 5

5 5

Lovely side dish - I left out the green chillis as I was serving this with a number of other hot dishes. This initially seemed quite "light" in flavour but it had a complexity which built as you ate more. I used recipe 167481 to make the curry massalla gravy; thanks for posting your excellent recipe!

5 5

I wasn't too sure what curry masala gravy was so I used vindaloo paste that I had left over from a previous curry I had made. Otherwise made as written. Really good and easy to make. It looks complicated but it is not that hard.