Saag aloo
A simple spinach and potato curry that's comforting and quick to make.
Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 28g carbs · 3g sugars · 5g fibre. Diabetes-friendly: no added sugar, 45g carbs or less and plenty of fibre per serving. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Maris Piper potatoesuse 500g | £1.451.2kg · £0.12 per 100g | £1.802kg · £0.09 per 100g |
| Spinachuse 300g | £1.77500g · £0.35 per 100g | 2 × £1.35250g · £0.52 per 100g |
| Onionpack 1kg · use 1 medium (150g) | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Gingeruse 10g (about 1 tsp) | £1.0040g · £2.63 per 100g | £1.1540g · £3.03 per 100g |
| Basket total (full packs) | £5.17 | £6.60 |
| Cost of what this recipe uses | £2.06 | £2.46 |
| Per serving | £0.52 | £0.62 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Peel the 500 g Maris Piper potatoes, then cut them into uniform 2 cm cubes. Place the cubes in a bowl of cold water to stop discolouration while you prepare the other ingredients.
- Rinse the 300 g spinach thoroughly under cold running water, then shake off excess moisture and roughly chop it. Set aside in a colander to drain.
- Peel the medium (150 g) onion, then finely chop it into pieces about 3 mm wide for even cooking. Peel the 10 g ginger, then grate it on a fine grater until you have a smooth paste.
- Heat 1 tbsp vegetable oil in a large non‑stick saucepan over medium heat; add ½ tsp cumin seeds and let them sizzle for 20 seconds until fragrant. If the seeds start to burn, reduce the heat slightly.
- Add the chopped onion and grated ginger to the pan; cook, stirring occasionally, for 5‑6 minutes on medium heat until the onion turns translucent and starts to golden at the edges. Adjust the heat if the mixture begins to stick or brown too quickly.
- Sprinkle in 1 tsp ground coriander, ½ tsp turmeric powder and ¼ tsp garam masala; stir for 30 seconds to toast the spices. You should notice a fragrant aroma rising from the pan.
- Add the drained potato cubes to the pan, pour in 200 ml water, and bring to a gentle boil; then reduce to low heat, cover and simmer for 12‑15 minutes, or until the potatoes are fork‑tender. Check after 12 minutes; if a fork slides in easily, they are ready.
- Stir in the prepared spinach, cover the pan and cook for 3‑4 minutes on low heat, stirring once halfway through, until the leaves wilt and reduce in volume. The mixture should look bright green and slightly thickened.
- Season with ½ tsp salt and ¼ tsp black pepper (or to taste); give the saag aloo a final stir, taste and adjust seasoning if needed. Serve hot, garnished with a squeeze of lemon juice or a dollop of plain yogurt if desired.
Tips
- For a cheaper version, use frozen spinach and swap Maris Piper for any floury potato like King Edward.
- Batch‑cook the dish, cool within 1 hour, portion into airtight containers and refrigerate for up to 2 days or freeze for up to 1 month.
- Reheat only once, until steaming hot throughout; if frozen, thaw in the fridge overnight then reheat.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Maris Piper potatoes · about 500g left
Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: One-pan chicken, potatoes and veg, Beef & Veggie Skillet, Chicken and Sweet Potato Tray Bake. - Spinach · about 700g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Creamy Lentil & Spinach, Shakshuka, Tuna Nicoise Salad. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Ginger · about 90g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Ginger Cake, Jerk chicken with rice and peas, Sticky Teriyaki Chicken Thighs.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).