Vegan Indian Saag Aloo with Spinach and Potatoes
Ingredients
- 2 kg potatoes, peeled and cut into chunks
- 2 medium onions, finely chopped
- 4 tbsp rapeseed oil
- 300 g spinach
- 1 tbsp ginger, finely chopped
- 1 tbsp garlic, finely chopped
- 2 green chillies, chopped
- 2 bay leaves
- 2 tsp turmeric
- 1 tsp black pepper
- 2 tsp cumin seeds
- 1 tsp mustard seeds
- 2 tsp garam masala
- 1 tsp ground coriander
- 2 tablespoons dried fenugreek leaves
- 5 ripe tomatoes, sliced into quarters
- 200 ml vegetable stock
- 1 tbsp tomato purée
- 2 tsp lemon juice
- Handful chopped coriander
Preparation
For a substitute, use a couple of teaspoons of fennel seeds instead of dried fenugreek leaves if not available. This recipe is 100% plant-based/vegan and serves 6 as a side dish.
Par boil the potatoes for 5 minutes in salty water with a teaspoon of turmeric. Drain and set aside. Wilt the spinach in the microwave on high for 1 minute and set aside.
In a large pan, heat the oil to medium high, and fry the cumin and mustard seeds with the onions, ginger, and green chilli, stirring regularly until the onions start turning golden brown, then add the garlic and cook for a further two minutes.
Add the parboiled potatoes and fry them in the mixture, stirring well every couple of minutes to add colour and texture.
Add the bay leaves and the remaining spices, stir fry for a couple of minutes, then add the chopped tomatoes, tomato purée, fenugreek leaves, and vegetable stock. Stir well and cook for 10 minutes, stirring occasionally. While cooking, drain excess water from the spinach and finely chop it.
Add the spinach, stir in well, cook for another 5 minutes, check if potatoes are cooked through, then add lemon juice and coriander, stir in, and check seasoning. Remove from heat.
