Dinner

Sag Aloo with Chickpeas Recipe

Name: Sag Aloo with Chickpeas Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 onion, finely chopped; 2 garlic cloves, sliced; 1 tbsp chopped ginger; 500g potatoes, cut into 2cm (¾in) chunks; 1 large red chilli, halved, deseeded and finely sliced; 250g spinach leaves; 2 tbsp sunflower oil; ½ tsp black mustard seeds; ½ tsp cumin seeds; ½ tsp turmeric; ½ tsp salt (or to taste)

ByEthan Lark January 25, 2026January 25, 2026

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Introduction

Sag aloo is a classic Indian side dish combining tender potatoes and fresh spinach with warming spices. It’s quick to make and perfect for adding vibrant flavor and color to any meal.

The image shows a black cast iron pan filled with a colorful dish made mostly of soft, golden-yellow potato chunks mixed with bright green spinach leaves. The potatoes have a slightly rough and cooked texture with some small brown bits likely from seasoning or spices. There are bits of cooked onions, small red chili pieces, and fresh chopped green herbs sprinkled on top, adding more color contrast. A black spoon is placed halfway inside the pan, slightly lifting some of the potatoes and spinach. The pan rests on a white marbled textured surface with a dark teal cloth partially underneath it. Near the top edge of the frame, three small red chili peppers and some scattered chopped herbs can also be seen. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, sliced
1 tbsp chopped ginger
500g potatoes, cut into 2cm (¾in) chunks
1 large red chilli, halved, deseeded and finely sliced
½ tsp black mustard seeds
½ tsp cumin seeds
½ tsp turmeric
250g spinach leaves
½ tsp salt

Instructions

Step 1: Heat the sunflower oil in a large pan over medium heat. Add the chopped onion, sliced garlic, and chopped ginger, frying for about 3 minutes until fragrant and softened.
Step 2: Stir in the potato chunks, sliced red chilli, black mustard seeds, cumin seeds, turmeric, and salt. Cook while stirring for 5 minutes to coat the potatoes in the spices.
Step 3: Add a splash of water to the pan, cover with a lid, and cook for 8–10 minutes, until the potatoes are tender when pierced with a knife.
Step 4: Once potatoes are cooked, add the spinach leaves and stir gently, allowing them to wilt into the pan. Remove from heat and serve immediately.

Tips & Variations

Add a can of chickpeas for a hearty vegetarian meal suitable for two people.

Storage

Store leftover sag aloo in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave until warmed through, adding a splash of water if it seems dry.

How to Serve

A black cast iron pan filled with a cooked mix of yellow-orange potato chunks layered with wilted dark green spinach leaves and small pieces of cooked red onions, all mixed with small red chili slices and sprinkled with fresh chopped green herbs. The potatoes look soft with a slightly oily texture, and the spinach leaves are glossy and folded among the potato pieces. The pan rests on a white marbled surface with scattered coriander seeds and cumin seeds nearby, and there is a teal cloth on the lower right side. A dark metal spoon is placed inside the pan, partially covered by the food, with a few potato and spinach pieces on it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Thaw and drain it before adding to avoid excess water in the dish.

What can I serve with sag aloo?

Sag aloo pairs nicely with rice, naan bread, or as part of a larger Indian meal alongside dal and curry dishes.