This slow cooker Saag Aloo is another dish from Bored of Lunch that is perfect for batch cooking and to use as you like throughout the week, made with potatoes, mustard powder, olive oil, tomato purée, vegetable stock, and fresh ginger.

To make Saag Aloo in your slow cooker or crockpot, simply add the ingredients and cook on high for 2 hours and 20 minutes or on low for 5 hours.

Serve it as a side along with your favorite protein, or pair it with chapati or dal for a vegetarian main dish that is both fulfilling and adaptable.

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Is It Necessary to Peel the Potatoes for This Recipe?

Peeling the potatoes for Saag Aloo is recommended to ensure a smoother consistency of the dish. However, if you prefer a more rustic texture, you can choose to leave the skins on.

Slow Cooker Saag Aloo Ingredients

• 1 kg of Maris Piper potatoes, peeled and cut into small chunks
• 1 tsp of mustard powder (preferably Coleman’s)
• 1 tbsp of olive oil
• 1 tbsp of tomato purée
• 150 ml of vegetable stock
• 1/2 thumb-sized piece of fresh ginger, grated
• 1 tsp of ground coriander
• 1 tsp of curry powder
• 1 tsp of ground cumin
• 1 tsp of ground turmeric
• 4 cloves of garlic, chopped or grated
• 1 onion, chopped
• 2-3 large handfuls of spinach (adjust to taste)
• Fresh coriander, for garnish
• 1 red chili, chopped, for garnish

How To Make Slow Cooker Saag Aloo

1. Prepare the ingredients: Begin by peeling the Maris Piper potatoes and cutting them into small chunks, set aside.
2. Assemble in the slow cooker: Place the chopped potatoes, mustard powder, olive oil, tomato purée, and all the ground spices into the slow cooker.
3. Add liquids and aromatics: Pour the vegetable stock over the ingredients in the slow cooker and add the grated ginger, chopped garlic, and onions to the mix.
4. Cook the mixture: Set your slow cooker to cook on high for 2 hours and 20 minutes, or if preferred, on low for 5 hours to blend the flavors deeply.
5. Finish with greens and garnish: In the last 10 minutes of cooking, stir in the fresh spinach until it wilts and integrates into the dish; garnish with fresh coriander and chopped red chili before serving.

What Can I Do If My Saag Aloo Is Too Watery?

If your Saag Aloo is too watery, let it cook uncovered in the slow cooker for an additional 20-30 minutes. The extra cooking time allows excess moisture to evaporate, thickening the sauce.

Recipe Tips

• Optimize potato texture: To achieve perfectly tender potatoes that still hold their shape, cut them into uniform chunks before placing them in the slow cooker.
• Enhance the spice profile: If you prefer a deeper flavor, toast your dry spices in a skillet for a few minutes until they’re fragrant before adding them to the slow cooker.
• Manage the heat: For those sensitive to spice, you can reduce the amount of red chili or omit it entirely; alternatively, increase it if you like your Saag Aloo with a bit more kick.
• Prep ahead: You can chop your potatoes, onion, and garlic the night before and keep them refrigerated, making your setup even quicker when you start cooking.
• Using frozen spinach: If fresh spinach isn’t available, use frozen spinach instead; just make sure to thaw and drain it well to avoid excess water in your dish.

Recipe Variations

• Swap the greens: Experiment with different greens like kale or Swiss chard in place of spinach for a different taste and texture in your Saag Aloo.
• Add proteins: For a heartier meal, include paneer cubes, chickpeas, or even tofu. Add them in the last 30 minutes of cooking to maintain their texture.
• Make it richer: Stir in a splash of coconut milk or a few dollops of Greek yogurt towards the end of cooking for a creamier version of this dish.
• Switch the potatoes: Try using sweet potatoes instead of Maris Piper potatoes for a slightly sweet twist and an extra boost of vitamins.
• Create a non-vegetarian version: Add pre-cooked diced chicken or lamb into the slow cooker for those in your family who prefer a non-vegetarian option.

What To Serve With Saag Aloo

Serve Saag Aloo with aromatic and hearty sides like garlic naan, basmati rice, and cucumber raita. Include tamarind chutney and papadums for a complete meal. You can also pair it with a mango pickle for a tangy contrast.

How To Store Leftover Saag Aloo

In The Fridge:

Store leftover Saag Aloo in an airtight container. It will stay fresh for up to three days. I always make sure to cool it down before refrigerating it to maintain its best quality.

In The Freezer:

Saag Aloo does not freeze well because the potatoes can become grainy and mushy. If I were in your place, I wouldn’t freeze it to preserve the texture and flavor.

How To Reheat Leftover Saag Aloo

Reheat your leftover Saag Aloo gently in a saucepan over medium heat until thoroughly warmed. Stir occasionally to prevent sticking and ensure even heating. Or, you can microwave it in a covered dish, stirring halfway through.

Check out More Slow Cooker Recipes:

• Slow Cooker Poached Chicken
• Slow Cooker Honey Mustard Silverside
• Slow Cooker Chinese Beef Curry