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 slightly (but not completely) 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 tofu. If using tofu I’d recommend Feto (made by Taifun) which is fermented and has a bit of a tang.
Free from: gluten, nut, soya, wheat, yeast
This is a vegan recipe
- rapeseed oil
- 1 tsp mustard seeds
- 1/2 tsp cumin 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)
Add the oil to a pan and turn the heat to medium-high. Fry the cumin and mustard seeds for a couple of minutes, then turn down the heat and add the onion and a little pinch of salt. 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 of water.
Add the ginger, garlic 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.