
Little Saag Aloo by Reena Patel
Featured Spices
Recipe credit @weaningaroundtheworld
š±Vegan š¾ Gluten freeā£ā£
ā£ā£Saag aloo simply translates to a spinach & potato curry and is the most comforting, fragrant and flavour packed dish, perfect as a side dish or a meal with rice.
Iāve been raised eating meals with all different herbs, spices and flavour combinations and my aim is to introduce a variety of flavours to my son too!
ā£ā£ā£ā£ā£ā£
IngredientsĀ
4-5 medium potatoes cubed
1 white onion sliced
300g baby spinach roughly chopped
5 garlic cloves minced
2cm piece ginger grated
1 tsp green chilli paste (adults)
1 tbsp tomato purƩe
2 tsp cumin seeds
2 tsp mustard seeds
2 tsp Indian Baby Spice mixĀ
1 tsp red chilli powder (adults)
1/2 tsp ground turmeric
Rapeseed oil
MethodĀ
1. Par boil the potatoes until they just start to soften. Drain and allow to sit in the steam.
2. Heat oil in non-stick pan and add cumin and mustard seeds. Once they begin to pop, reduce heat to low and add onions (take care as they may splutter).
3. SautƩ onions until translucent and then add tomato purƩe, garlic, ginger and chilli paste (if using). Cook for a minute.
4. Add turmeric, Indian Baby Spice mix and chilli powder (if using). Cook for a further minute.
5. Add potatoes and toss to coat along with 1 cup boiling water and half the spinach. Allow to simmer on medium heat until potatoes are cooked. Add more water if needed.
6. Once potatoes are cooked, add the remaining spinach, stir, cover and remove from heat. Serve warm with rice.
ā£ā£Will you be trying this? If you do, rememberĀ to tag @weaningaroundtheworld and @spicekitchenuk š
SIMILAR RECIPES




Asian
Sri Lankan Prawn Curry

Asian
Sri Lankan Prawn Curry

Asian
Easy Masala Chai

Asian
Chilli Paneer Biryani

Asian
Masala Corn

