Although saag aloo is literally translated as spinach and potato, I like to add in sweet potato and kale too. You can add in any veg you have really but remember to put softer veg such as cauliflower, broccoli, butternut squash, courgette…etc into the pot when the potato is about half cooked so that it doesn’t end up under or over cooked.
This dish can be served with dal and rice, or you can make it into a complete meal in itself by adding chickpeas or firm tofu.
Free from: gluten, nut, soya, wheat, yeast
This is a vegan recipe
- 1 tsp mustard seeds
- 2 onions (finely sliced)
- 1 inch ginger (peeled and finely chopped)
- 2 cloves garlic (chopped)
- 1/2 tsp each of turmeric, ground cumin, ground coriander
- 200 g potatoes (chopped into inch size cubes)
- 200 g sweet potatoes (chopped into inch size cubes)
- 1 tbsp tomato purée
- 2 handfuls spinach (finely chopped)
- 2 handfuls kale (finely chopped)
- salt (to taste)
Dry fry the mustard seeds until they change colour slightly and become fragrant. Grind with a pestle and mortar.
Add the onion, a splash of water and a little pinch of salt to a pan. Cover and sauté on a low heat for 15 minutes or so to allow the onions to caramelise. If they start to catch, add a splash more water.
Add the ginger, garlic, the ground mustard seeds and spice powders. Stir for a few minutes to cook the spices slightly then add the potato and sweet potato. Add enough water to just cover the veg. Squirt in the tomato purée and mix through.
Cover the pan again. Simmer for about 20 minutes until the potatoes are cooked but not mushy.
Add in the spinach and kale and allow to wilt. Season with salt to taste.