Potato Saag Curry4.1/5 (BASED ON 227 reviews)
Here's a taste of what we believe to be one of the tastiest and most overlooked Northern Indian curries. It’s not as heavy as other curries as it's filled with nutritious veg and contains no cream, just a little bit of butter. It’s best enjoyed over Basmati rice with a dollop of yoghurt on top.
Cook our delicious Potato Saag Curry in just Minutes
We’ve sourced and blended all of the unique flavour ingredients to make our authentic Potato Saag Curry. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Saag Paste pot, a Punjabi Spice Mix pot and a Saag Curry Stock pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Potato Saag Curry in just 25 minutes.
How Our Recipes Kits Work
We provide flavour ingredients:
- Saag Paste
- Punjabi Spice Mix
- Saag Curry Stock
Your shopping list:
- large potato
- spinach leaves
- thumb ginger
- pack microwave rice
- butter (unsalted)
- plain Greek yoghurt(optional)
Our 25 minute recipe
Prep the veg
Heat 1 tbsp oil in a lidded pan over a medium heat and add the onion. Fry for 8 mins, or until golden brown.
Boil the potatoes in a pan of water until just tender, then drain and keep aside.
Meanwhile boil a kettle full of water and put the spinach in a colander. Pour boiled water all over the spinach until the leaves have wilted, then run cold water over the spinach to cool it down
Add the spices
Next add the ginger to the onion pan and fry for 1 min.
Add the SAAG PASTE along with 1 tbsp water to the pan and fry for 1 min, so the water evaporates.
Sprinkle in the PUNJABI SPICE MIX and fry for 1 min.
Squeeze the water out of the spinach and then add the spinach to the pan along with the SAAG CURRY STOCK. Stir well to mix the stock in, then cover the pan with a lid and let it cook for 5 mins.
Take off the lid and add the potatoes and continue to cook, uncovered, for 2-3 mins
Turn the heat up to medium to let the excess liquid evaporate. You should be left with a slightly thick spinach-y curry with a little bit of sauce with tender potatoes.
Turn off the heat and stir the butter through until it has melted in.
Heat the rice according to pack instructions.
Serve the potato saag over rice with a spoonful of yoghurt on top to balance the flavours.
Potato Saag Curry Reviews
BASED ON 227 reviews
Charlotte - Dec 04, 2019
Too dry for me. I like my food with wine sauce
Sarah - Nov 25, 2019
It was nice but a little too salty.
Julie - Nov 13, 2019
Yum!! So tasty and better than I’d have at a restaurant. I made it vegan and didn’t add any butter.
Emily - Oct 15, 2019
Absolutely delicious. Really nice with the yoghurt on the side
Katie - Oct 07, 2019
Ginger was overpowering so wont add this next time Yogurt was really nice with this meal
Virginia - Sep 07, 2019
My absolute favourite. So very tasty
Iain - Sep 06, 2019
Nice but salty
Iain - Sep 06, 2019
Nice but salty
Damian - Aug 28, 2019
Is nice but a fairly dry curry. Some extra liquid would be good
Zoe - Aug 11, 2019
Delicious flavours- very quick and easy to cook
Mandakini - Jul 09, 2019
Turns out surprising well. Good flavours. Enjoyed.
Jonathan - Jul 06, 2019
Delicious as ever
Martin - Jun 10, 2019
Just add some Quorn pieces. Sorted
Julie - Jun 08, 2019
Delicious, will definable be having again
Jessica - May 13, 2019
Melanie - Apr 13, 2019
My favourite yet!!!
Adelle - Apr 11, 2019
Adelle - Apr 03, 2019
Love this dead easy to make aswell
Hames - Mar 27, 2019
Avril - Mar 24, 2019
A bit bland
Hazel - Jan 21, 2019
A little bland
Aftab - Dec 02, 2018
Had to add in extra tin of saag as it was quite dry.
Kathy - Oct 26, 2018
Found this very salty.
Anne - Oct 21, 2018
Lovely flavours although a little on the dry side for me.
Jonathan - Sep 28, 2018
Quite hot, but it tasted wonderful.
Debbie - Sep 25, 2018
Larrissa - Sep 11, 2018
Not a fan of boiled potato so switched for sweet potato, much better!
Janine - Sep 08, 2018
This is the first dish from Simply Cook that I've not liked. The flavours are ok, but the clumps of soggy, claggy spinach were weird and monotonous to eat. The overall texture of the dish was just mushy and unpleasant.
Claire - Sep 06, 2018
Absolutely gorgeous x
Siobhan - Aug 19, 2018
I used sweet potato instead was a very nice meal.
debbie - Aug 17, 2018
Delicious, enjoyed every mouthful
Georgina - Aug 14, 2018
Liz - Aug 14, 2018
Didn’t really enjoy this one
Beth - Aug 05, 2018
This is the second time I’ve made this. I grated the ginger instead of leaving it in big pieces like it suggests. This helped. I think it’s still missing something, though.
Julie - Jul 25, 2018
The spice did not seem well-balanced- perhaps it has not been adjusted from the chicken version?
Carley - Jul 17, 2018
Really tasty dish. The flavours really compliment each other and were prominent without being overpowering. The portion sizes were very big.
Beverley - Jul 06, 2018
Very tasty but the house smelled of it for days afterwards!
Beth - Jun 18, 2018
Great flavour and good combination of ingredients. I’d put less ginger next time, though and maybe grate it instead.
Sam - Apr 29, 2018
Delicious!! We both thoroughly enjoyed this meal!! A dry curry was welcomed in house house as we usually make ‘gravy’ style Indian dishes!
Mine - Apr 16, 2018
Too much cinnamon couldnt taste anything else
Ashok - Apr 16, 2018
Turned out really nice. Another good vegetarian recipe. Coz I’m indian I added few green Chillies after the onions. 10 /10. So far I’m loving this
Sarah - Apr 13, 2018
Delicious and easy.
Neil - Apr 10, 2018
Rebecca - Apr 06, 2018
Penny - Apr 03, 2018
You were right about the yoghurt. This quite a hearty meal and very tasty
Sarah - Apr 01, 2018
So tasty and simply to do!
Malte - Mar 31, 2018
Replaced the potato with Paneer. Good midweek meal, but had to add some water as the stock mixture was too dry.
Karen - Mar 31, 2018
Really lovely will definitely have it again
Valerie - Mar 30, 2018
My favourite so far. Divine!
Janice - Mar 25, 2018
Love love love it