(V) Saag Aloo

An Indian feast wouldn’t be complete without this tasty and healthy main or side.

Vegan, gluten and dairy free this healthy side or main dish is packed with spinach and a whole host of aromatic spices, it’s easy to prep and a doddle to make.



Ingredients


½ kilo potatoes (maris piper work well)

250g bag spinach

½ a large chopped brown onion

1 red chilli, finely chopped

2 tsp cumin

2 tsp black mustard seeds

1 onion, finely sliced

3 fat garlic cloves, crushed

1 tbsp ginger paste

2 tbsp tomato purée

1 large chopped tomato

1 tsp ground coriander

1 tsp hot chilli powder

1 tsp turmeric


Here’s how…….

Peel and chop potatoes into oxo cube sized pieces. Then par boil in salted water.

Drain and allow stem to evaporate.

Heat veg oil in a saucepan fry onion then add garlic and ginger, spices, chilli, mustard seeds and tomato purée. Cook for a couple of minutes, then add chopped tomato.

Add potatoes and ½ cupful of boiling water. Cook for a further 5 minutes. Your potatoes should be cooked through.

Add spinach, I promise it will all go in!

Cook until all spinach has wilted, season to taste and serve with the rest of your Indian banquet dishes or as a light healthy lunch.


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