Turmeric-Spiced Spinach and Potatoes

4 to 6 Servings
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With chopped spinach in the freezer and potatoes in the pantry, it’s easy to prepare a simplified version of the classic Indian dish known as saag aloo (“greens potatoes,” literally translated). We season ours with a simple combination of spices—turmeric for its golden hue and cumin for earthy warmth. Before using the frozen spinach, thaw it and drain in a colander; if it’s still very wet, pat it dry with paper towels. Basmati rice or warm flatbreads make delicious accompaniments.


  • 3

    tablespoons salted butter

  • 2

    teaspoons cumin seeds OR mustard seeds OR both


Cathleen J.
February 4, 2023
Turmeric spiced spinach & potatoes
Good flavor but spinach tended to clump. Was it because it wasn’t dry enough? I did try to dry it with paper towels but wondering if it needed more drying or more stirring. I used yellow Finn potatoes which came out very dry. Will try with recommended red or Yukon gold next time.
Lakisha L.
January 15, 2023
The nature of the ingredients makes it a little sweet for taste, great recipe!