Saag aloo is a classic northern Indian Curry featuring potatoes and leafy greens, mine is vegan and heartwarmingly delicious.
Indian Vegetarian and Vegan Curries.
I am a long way from being either vegan or vegetarian. But when it comes to Indian food you are just as likely to find me cooking or ordering a vegan or veggie curry as you are a meaty one.
Whether it is something like Aloo Gobi, a simple potato and cauliflower curry or my completely made up mushroom and spinach curry, Indian flavours somehow negate the need for meat as far as I am concerned!
This curry is one of my favourites, it is simple and quick to make and is a great introduction to Indian food.
Like all curries whether it is spicy or not comes down to you the cook.
I like mine pretty hot, but you can scale this up and down by increasing or decreasing the chilli.
Or indeed removing the seeds and membrane from the chilli peppers.
A Saag Aloo Without Spinach?
Often associated with spinach the name saag often throws none Indian cooks a curveball.
The name saag just refers to leafy greens in Punjabi. However, for many cooks around the world, it has become synonymous with Spinach.
Palak is the Punjabi word for spinach and is arguably most commonly see in the classic Palak Paneer curry.
I try and use Swiss Chard, in this recipe because it has the most incredible iron-rich earthy flavour. It also has the most wonderful colour!
You could even swap out the spinach in my chicken saagwala recipe and use chard leaves instead.
You could use kale, spinach, mustard greens, turnip tops as a sub in this recipe or any combination you like.
Serving Suggestions, Hints & Tips.
There are two things that I like to serve with this curry, the first is chapati and as far as I am concerned it is none negotiable.
Indian food loves flatbread and vice versa, and for a dry curry like this one that means roti or chapati to me.
The second is beer, that is because you can take the Brit out of Britain but you can’t take Britain out of the brit 😉
I have one final hint for this recipe and that is the choice of potato. It can and will make a huge difference to the texture of this dish.
Just like my Bombay potato recipe I always go for a waxy potato, they will often be labelled salad potatoes or new potatoes.
They keep their structure better when cooking which leads to a better eating dish as far as I am concerned.
- 1 tbsp Vegetable Oil
- 1/8 tsp Asafateoda
- 1/2 tsp Funugreek Seeds
- 1 tsp Black Mustard Seeds
- 125 g Onion
- 2 Cloves Garlic
- 30 g Ginger
- 1 Green Chilli Pepper
- 1 tbsp Turmeric
- 1/2 tbsp Ground Cumin
- 400 g Waxy Potatoes
- 2 tbsp Tomato Puree
- 250 g Swiss Chard
- 100 ml Water
- Salt to taste
- 1 tbsp Garam Masala
- Peel and cut the onion in half and then slice into 2-3mm wide half-moon shapes.
- Peel and slice the garlic as thinly as you can and peel and grate the ginger.
- Dice the chilli as finely as you can, if you are not keen on spice then you can remove the seeds.
- Cut the stems of the chard into 2cm lengths and then shred the leaves into 1cm ribbons.
- Chop the potatoes into bites sized pieces.
- Add the oil to a pan over a medium heat and add the mustard seeds, asafateoda and fenugreek seeds and cook for 30 seconds.
- Throw in the onion and cook for 10 minutes until translucent and just starting to brown.
- In goes the garlic, ginger and chilli and cook for 2 minutes.
- Add the cumin and turmeric and stir for 30 seconds before adding the potatoes, stir to ensure the potatoes are coated with the spice mix.
- Pour in the water and add the tomato puree, and salt and cook over a low heat for 15 minutes with a lid on until the potatoes are almost cooked.
- Add the chard stalks and cook for the final 5 minutes with a lid on.
- Finally, add the garam masala and the chard leaves stir and allow to wilt for two minutes before serving.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 645Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 50mgSodium: 1539mgCarbohydrates: 81gFiber: 12gSugar: 11gProtein: 29g