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 for 2 servings:

  • 1 onion
  • 1 large potato
  • 400g spinach leaves
  • 1 thumb ginger
  • 250g pack microwave rice
  • 15g butter (unsalted)
  • plain Greek yoghurt (optional)

Our 25 minute recipe

  1. 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

  2. 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

  3. Finishing touches

    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.

  4. Serve

    Serve the potato saag over rice with a spoonful of yoghurt on top to balance the flavours.


Potato Saag Curry Reviews

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