Looking for a tasty way to spice up your leftover potatoes? Look no further than this quick and easy saag aloo recipe – on the table in less than 20 minutes!
Alternatively, if you don’t have any leftover potatoes at home (join the club), you can use tinned potatoes instead, like I did here, to make quick saag potatoes in no time.
These easy saug potatoes require just a few ingredients, and in no time you’ll be tucking into this intensely flavored, creamy spinach and potato curry.
The delicious creamy sauce soaks right into the potatoes and makes an incredible Indian side dish to serve with your favorite vegetarian curry.
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❤️ Why you’ll love this recipe
- This is such a quick recipe that can be on the table in less than 20 minutes! Perfect for busy weeknights when you’re short on time.
- Using already cooked potatoes (either leftover or tinned potatoes) means you can skip the peeling and boiling process, saving precious kitchen minutes.
- Saag Aloo is a versatile dish that can be served as a side dish, or dressed up a bit to make a perfect main course.
- This is a really budget-friendly recipe, especially if you’re using your leftovers (which also helps reduce food waste!).
- The recipe is surprisingly low-calorie, at under 200 calories per portion – so there’s plenty of scope to serve it with another curry or with some naan bread or rice.
🥗 Ingredients
Here’s what you’ll need to make this recipe. You’ll also need a few cupboard staples like oil, salt and pepper. See the printable recipe card below for detailed ingredient amounts.
- Boiled potatoes – I used tinned potatoes, but if you have any leftover potatoes from a previous meal, those would work well too.
- vegetables – I used fresh spinach, but frozen would be good too.
- onion
- garlic – I used minced garlic from a jar.
- spices – Garam masala, turmeric, and smoked paprika.
- cream (use vegan version if needed)
👌 Top tip
If you prefer to serve these saug potatoes as a main course instead of a side dish, you may want to add some extra protein. Tinned chickpeas, cottage cheese, or fried tofu would all work really well!
📋 Instructions
Here’s how to make this recipe – see below for printable recipe with detailed ingredients and instructions.
Step 1: Fry some chopped onions with lots of spices.
Step 2: Add the cooked potatoes, and let them crisp up a bit.
Step 3: Add some fresh spinach and let it wilt.
Step 4: Finish the sauce by adding some cream.
Step 5: Serve as a side dish.
👌 Top tip
You don’t want to leave any delicious creamy sauce behind, so I recommend serving some naan bread on the side to help mop up the bowl!
💭 Recipe FAQs
Absolutely! Ideally, you peel the potatoes, then cut them into bite-sized pieces and boil them until they are tender. Then cook as per the recipe.
I would say this recipe is more ‘spicy’ than ‘spicy’ – meaning it doesn’t have a lot of heat. Feel free to add some chili powder if you want a bit of a kick!
This is a curry that reheats really nicely – and if anything, the flavors get better with time! So if you have time prepare these quick saag aloo in advance and store in an airtight tub in the fridge for up to 3 days. Reheat in a saucepan in the microwave or on the stove.
Leftovers should cool nicely in an airtight tub. Be careful that the turmeric in the recipe can stain a plastic tub, so if you have one, use a freezer-safe glass container instead!
🍛 More vegetarian curry recipes
📖 Printable Recipes
Quick and easy saag potatoes
This quick saag aloo is a budget-friendly vegetarian curry that uses leftover or canned potatoes and can be on the table in 20 minutes!
If you cook this recipe, don’t forget to give a star rating!
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Serving: 3 people
Calories: 188kcal
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instructions
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Heat a dash of oil in a frying pan, and add chopped onion. Cook on medium heat for a few minutes, until it starts to soften. Add the garlic and spices and cook for another minute or so.
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Next, add the cooked potatoes to the pan. Stir gently for a few minutes, until the potatoes are coated in the spices and begin to crisp.
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Add the spinach and let it wilt. You can add a handful at a time if you don’t have room for all the spinach at once – it will make more room in the pan as it dries.
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When the spinach is wilted, add the cream and bring to a simmer. Season to taste with salt and pepper. Serve when everything is hot.
Comment
If you want to cook this recipe in advance, store it in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a pan on the stove.
nutrition
Worship: 1 the part – Calories: 188 kcal – Sugars: 27.3 g – Protein: 4 g – Fat: 7.8 g – Saturated Fat: 2.5 g – Cholesterol: 9 mg – Sodium: 430 mg – Potassium: 616 mg – Fiber: 3.6 g – Sugar: 2.7 g – Calcium: 81 mg – Iron: 2 mg
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional value if your health requires accuracy.
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