Vegan Saag Aloo Recipe

North Indian Vegan saag aloo or spinach and potato curry with chapatis.

Vegan Saag Aloo Recipe

Saag aloo is a glorious and simple vegan curry that showcases potatoes and spinach in a fragrant and spicy hot "sauce". It is a thick, dry curry that lends itself perfectly to being eaten with chapatis.

Course Main Course

Cuisine Anglo Indian

Diet Vegan, Vegetarian

Keyword Indian saag aloo, saag aloo, saag aloo curry, spinach and potato curry, vegan saag aloo

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

Calories 457kcal

Author Brian Jones

Ingredients

400 g Waxy Potatoes 2-3 Cups (I used Anya Fingerling Potatoes)
250 g Spinach 7-8 Cups
1 Small Red Onion 100g
4 Garlic Cloves
35 g Ginger 1 Thumb Sized Piece
2 Small-medium Tomatoes 225g
3 Green Finger Chilli Peppers
2 tablespoon Vegetable Oil
⅛ teaspoon Asafoetida
12 Curry Leaves
¼ teaspoon Ajwain Seeds (carom seeds)
1 teaspoon Black Mustard Seeds
½ teaspoon Coarsely Ground Black Pepper
½ teaspoon Ground Cumin
½ teaspoon Ground Turmeric
2 teaspoon Kashmiri Chilli Powder
½ teaspoon Ground Salt
125 ml Water ½ Cup
2 teaspoon Dried Fenugreek Leaves

Instructions

Cut the potatoes in half lengthways.
Remove any tougher stems from the spinach.
Cut the red onion in half, peel it and then cut it into 2-3mm (⅛") thick half-moon shapes.
Peel the garlic cloves, then slice them as thinly as you can.
Peel and grate the ginger.
Grate the Tomatoes.
Cut the chillis in half lengthways.
Heat a wok over a high heat and add the oil. When the oil is hot, add the asafoetida, slit green chillies, ajwain seeds, black mustard seeds and curry leaves and cook for 30 seconds.
Throw in the red onion and cook for 2 minutes to soften a little.
Add the garlic and ginger and cook for 30 seconds.
Add the salt, black pepper, ground cumin, ground turmeric, chilli powder, grated tomatoes and potatoes and toss everything together to combine.
Pour in the water and give everything a stir, then reduce the heat to medium, add a lid and cook for 20-25 minutes, giving them a stir after 10 minutes.
Remove the lid and test the potatoes; they should be very nearly cooked. If not, cook a little longer.
Crush the fenugreek into the wok between your palms, then throw in the spinach, return the lid and cook for another 2-3 minutes or until the spinach has completely wilted. Then stir it all together and serve.

Nutrition