Rated 5.0 stars by 1 users
Saag aloo is a traditional north-Indian Punjabi side dish made with dark, leafy greens and potatoes. This recipe uses good fat and plenty of iron-rich spinach. The potatoes, garlic, and spices add additional nutrients and health benefits.
1 tbsp mustard oil
1 tsp mustard seeds
1 tsp cumin seeds
2 garlic cloves, sliced
1 tbsp ginger, thinly sliced
2 tomatoes, chopped
600g baby spinach, finely sliced
4 potatoes, peeled & chopped into 3cm cubes (go for floury potatoes such as maris pipers, waxy ones will take longer to cook)
1 tsp salt or to taste
1 or 2 chillies, finely sliced
1 tsp garam masala
Heat the oil in a karahi or wok. Add the mustard seeds, and just as they begin to pop, add the cumin seeds and asafoetida.
Add the garlic and ginger and fry for a few minutes on a gentle heat. Then stir in the tomatoes, chilli and salt to taste.
Cook the tomatoes on the same heat until they have turned to a soft pulp. Then add the cubed potatoes and stir them gently to coat them in the sauce. Don't be too heavy-handed as you don't want to mash the cooked potatoes.
Reduce the heat and place a lid on the pan. Cook for about 10 minutes, remembering to stir occasionally. You may need to add a splash of water halfway through to stop the potatoes sticking to the pan and leave to cook.
Once the potatoes have just turned soft (time depends on the potatoes your have used) , add the spinach to the pan and stir gently.
Cook for a further few minutes until the spinach has wilted down. If there is any liquid in the pan at this point, just increase the heat to dry the dish out.
Sprinkle the garam masala over the top before serving.
DIETARY INFO: Vegan, Vegetarian, Lactose Free