Saag aloo
Traditional Punjabi cooking includes many vegetarian dishes. Saag aloo is made with saag (a variety of greens, including mustard greens), potatoes and spices. This vegan recipe uses frozen spinach: it could also be called palak aloo (palak meaning spinach). It makes a simple and inexpensive midweek meal, served with a bowl of dal and some chapatis or rice.
Each serving provides 200 kcal, 5g protein, 20g carbohydrates (of which 4g sugars), 10g fat (of which 1g saturates), 5.5g fibre and 0.9g salt.
Ingredients
- 3 tbsp vegetable oil
- 2 tsp cumin seeds
- 5 garlic cloves, sliced
- 2 bird’s-eye green chillies, finely chopped
- 115g/4oz onion, finely chopped
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 400g/14oz frozen chopped spinach
- 350g/12oz potatoes, peeled, cut into large cubes and boiled until just tender
- 1cm/½in piece fresh root ginger, cut into slivers
- salt
Method
Heat the oil in a large saucepan or wok over a medium heat. Add the cumin seeds and, as they begin to sizzle, add the garlic and chillies. Fry for a minute, then add the onion and continue to fry for 7–8 minutes, stirring well.
Add the coriander and turmeric and stir well. Add the frozen spinach, put a lid on the pan and cook over a medium heat for 5 minutes. Season with salt. As the spinach begins to release its moisture, turn the heat to low and cook for a further 5 minutes.
Add the cubed potato and ginger and cook for 5 minutes: the potato will absorb any residual moisture. Serve with chapatis or rice.