Quick Saag Aloo

author:Susannah White
Dinner
12Mins
4people
Quick Saag Aloo
Description
A super-speedy simple take on the classic potato and spinach dish.  So delicious with other curries or even on its own.

We've kept it whole-food plant-based but have used some time-saving ingredients to make this a feasible quick lunch or dinner recipe.

We've left the quantity of spinach very open as people with a tendancy to form kidney stones might choose to use less and those of us who love spinach might want to use more.
Ingredients
  • 1 large can of new potatoes (ready cooked - approx 400g of potato) or 400g new potatoes, washed and boiled until soft
  • 100-200g baby leaf spinach - washed
  • 1 chopped onion
  • 2 cloves garlic or a tsp garlic puree
  • optional 1 cm cubed amount of grated ginger
  • 1 heaped tbsp tomato puree
  • Half tsp cumin
  • 1 tsp coriander spice
  • Quarter tsp turmeric
  • 1 tsp garam masala
Directions
  1. Dry fry the onion for a minute then add the garlic (and ginger if using)
  2. Add all of the spices - cumin, coriander, turmeric and garam masala and a little drop of water.  Fry for a minute, constantly stirring
  3. Add the tomato puree, potatoes and spinach
  4. Once stirred together thoroughly, put on a lid, decrease the heat slightly and let cook for about 8-10 minutes, checking regularly to make sure it's not sticking.  If it gets a bit dry, add a little drop of water.
  5. Enjoy on its own hot or cold or as an accompaniment to an Indian meal.

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We've left the quantity of spinach very open as people with a tendancy to form kidney stones might choose to use less and those of us who love spinach might want to use more.
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