Saag aloo is a vegan Indian dish made with spinach and potatoes. This simple, economical curry is hearty and filling – the perfect winter warmer. Serve it alongside other plant-based curries and dahls for a plant-based Indian spread or enjoy by itself as an easy and nourishing dinner.
Use russet, Yukon gold or any other potatoes that hold their shape once cooked. You can use chard or other fresh greens in place of spinach, or frozen spinach will also work well.
Ingredients:
- 2 tablespoons coconut oil
- 1 white onion, finely chopped
- 4 garlic cloves, minced
- 1 thumb-size piece ginger, finely chopped
- 1.5 lbs of potatoes, peeled and cut into 3/4 inch chunks
- 2 green finger chilis
- 1 teaspoon black mustard seeds
- 3/4 teaspoon ground turmeric
- 1 teaspoon ground cumin
- Salt and pepper
- 1/2 lb fresh spinach, roughly chopped
- 1/2 cilantro leaves, stalks removed
Instructions:
- Heat the coconut oil in a large sauté pan with a lid and fry the onions for 5-8 minutes, until soft and translucent.
- Add the garlic and ginger and spices, along with a good pinch of salt and sauté until fragrant.
- Pierce the chilis lengthwise so they are still whole but the seeds are exposed and add to the onion and spice mix.
- Add the potato chunks and stir well. Sauté for around 5 minutes so the edges of the potatoes begin to brown. Add a splash of water or veggie stock and pop the lid on the pan. Cook for 10 minutes until the potatoes are tender.
- Once the potatoes are cooked, add the spinach, stir well and cover once more. Cook until the spinach is well-wilted.
- Add salt and pepper to taste and remove from the heat.
- Top the curry with fresh cilantro leaves. Serve with rice and mango chutney.
