Aloo Saag Recipe Vegan: Easy, Delicious & Healthy Guide

If you’re looking for a wholesome, comforting dish that’s packed with flavor and 100% vegan, look no further than our classic aloo saag recipe vegan. This traditional North Indian delight combines tender potatoes with nutrient-rich spinach, simmered in a fragrant blend of spices.

Perfect for a cozy weeknight dinner or a special meal to impress friends and family, aloo saag is as versatile as it is delicious.

Not only is it easy to prepare, but it also offers a comforting warmth that’s perfect year-round. Whether you’re a seasoned vegan or just exploring plant-based options, this recipe will quickly become a staple in your kitchen.

Plus, it’s budget-friendly and uses simple ingredients you probably already have on hand!

Why You’ll Love This Recipe

This vegan aloo saag is a beautiful harmony of textures and flavors. The soft, creamy potatoes perfectly complement the earthy, vibrant spinach.

The spices bring warmth without overpowering, making it approachable for all palates.

It’s incredibly nutritious, packed with iron, fiber, and vitamins, making it a great choice for a balanced diet. Additionally, it’s gluten-free and oil-efficient, so it fits well into many dietary preferences.

One of the best parts? It’s super adaptable.

You can spice it up or down, add your favorite greens, or pair it with various sides. And it reheats wonderfully, making it a perfect meal prep option.

Ingredients

• 4 medium potatoes, peeled and diced
• 6 cups fresh spinach, washed and chopped (or 1 package frozen spinach, thawed)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 medium tomatoes, chopped
• 2 green chilies, slit (optional, adjust to taste)
• 2 tbsp vegetable oil or any neutral oil
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp red chili powder (optional)
• Salt to taste
• 1/2 cup water (more if needed)
• Fresh cilantro for garnish
• Lemon wedges, for serving (optional)

Equipment

• Large skillet or deep pan
• Medium pot (for boiling potatoes)
• Wooden spoon or spatula
• Knife and cutting board
• Grater (for ginger)
• Measuring spoons
• Bowl for soaking spinach (if using fresh)

Instructions

1. Prepare the potatoes: Peel and dice the potatoes into bite-sized cubes. Boil them in salted water until just tender, about 8-10 minutes. Drain and set aside.
2. Prep the spinach: If using fresh spinach, wash thoroughly and chop roughly. If using frozen, thaw and squeeze out excess water.
3. Heat the oil: In a large skillet, warm the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
4. Sauté the aromatics: Add the chopped onions, and cook until golden brown, about 5-7 minutes. Stir in the minced garlic, grated ginger, and green chilies. Cook for another 2 minutes, stirring frequently.
5. Add tomatoes and spices: Toss in the chopped tomatoes, turmeric, coriander, red chili powder, and salt. Cook until the tomatoes soften and oil starts to separate, about 5 minutes.
6. Combine spinach: Stir in the chopped spinach, mixing well to combine with the tomato-spice mixture. Cover and cook for 5 minutes, stirring occasionally until spinach wilts and reduces.
7. Add potatoes and simmer: Gently fold in the boiled potatoes. Add about 1/2 cup water to create a light gravy. Cover and simmer on low heat for 10 minutes to allow flavors to meld.
8. Finish with garam masala: Sprinkle the garam masala over the curry, stir gently, and cook uncovered for another 2 minutes. Adjust salt and spice levels as needed.
9. Garnish and serve: Remove from heat, garnish with freshly chopped cilantro, and serve hot with lemon wedges on the side.

Tips & Variations

For extra creaminess, stir in a splash of coconut milk or cashew cream just before finishing the dish.

• Use baby spinach for a tender texture or substitute with kale or mustard greens for a different twist.
• Add a pinch of asafoetida (hing) during the cumin seed tempering for authentic flavor.
• For a smoky flavor, lightly roast the spinach before adding it to the pan.
• If you prefer your potatoes crispier, sauté them in the pan for a few minutes after boiling.
• Add a handful of cooked chickpeas or lentils to boost protein content.

Nutrition Facts

Serving Suggestions

This aloo saag pairs beautifully with a variety of Indian breads like roti, chapati, or naan. For a gluten-free option, serve it with steamed basmati rice or quinoa.

To complement the meal, consider a cooling cucumber raita (vegan yogurt based) or a fresh salad with lemon and mint. For a heartier feast, add a side of lentil dal or a simple vegetable curry.

Don’t forget to check out our other vegan-friendly recipes like Zucchini Peppers Onions Tomatoes Recipe, or if you want to try a delicious vegan dessert, try our 50 Cupcake Recipes.

Conclusion

Our vegan aloo saag recipe is a testament to how simple ingredients can come together to create a dish that’s bursting with flavor and nutrition. It’s perfect for anyone seeking a comforting, healthy meal that’s easy to make and kind to the planet.

Whether you’re cooking for yourself, family, or friends, this dish offers warmth and satisfaction in every bite. Plus, with its adaptability, you can customize it to your taste and dietary needs.

Give it a try and discover why aloo saag is a beloved classic that deserves a spot in your culinary repertoire!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Aloo Saag Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A comforting vegan dish combining tender potatoes and nutritious spinach in a flavorful blend of spices. Perfect as a main or side, this recipe is easy to prepare and packed with wholesome ingredients.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“4 medium potatoes, peeled and diced”, “500g fresh spinach, washed and chopped”, “2 tablespoons vegetable oil”, “1 large onion, finely chopped”, “3 cloves garlic, minced”, “1 inch ginger, grated”, “1 teaspoon cumin seeds”, “1 teaspoon turmeric powder”, “1 teaspoon garam masala”, “1 teaspoon coriander powder”, “1/2 teaspoon red chili powder”, “Salt to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat oil in a pan and add cumin seeds until they sizzle.”}, {“@type”: “HowToStep”, “text”: “Add chopped onions and saut\u00e9 until golden brown.”}, {“@type”: “HowToStep”, “text”: “Stir in garlic and ginger, cook for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Add turmeric, coriander, red chili powder, and garam masala; mix well.”}, {“@type”: “HowToStep”, “text”: “Add diced potatoes, salt, and enough water to cover; cook until potatoes are tender.”}, {“@type”: “HowToStep”, “text”: “Add chopped spinach and cook until wilted and water evaporates.”}, {“@type”: “HowToStep”, “text”: “Adjust seasoning and cook for another 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Serve hot with rice or flatbread.”}], “nutrition”: {“calories”: “220 kcal”, “proteinContent”: “5 g”, “fatContent”: “7 g”, “carbohydrateContent”: “35 g”}}