Take those potatoes to a whole other level with this Aloo Saag or Saag Aloo recipe which is a spicy, warm and comforting vegan dish that layers beloved spices with fresh everyday ingredients. Enjoy this dish alongside roti, rice or it is delicious on it’s own with in a big bowl and spoon!
1 tbsp Cuisine Soyabean Oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp maiti / fenugreek seeds
2 garlic cloves, sliced
½ onion, diced
1 tbsp ginger, thinly sliced
4 tomatoes, chopped
1 full bunch of dasheen/ callaloo bush/ spinach, finely sliced
4 potatoes, peeled & chopped into 3cm cubes
2 chillies, thinly sliced
Salt, to taste
1 tsp garam masala
Heat oil in a heavy-bottomed iron pot.
Add mustard seeds, cumin seeds and maiti seeds to the oil. Stir and allow to pop and become fragrant.
Add sliced garlic, ginger and diced onion.
Add fresh tomatoes and allow to cook down into a thick paste. This should take about ten minutes. Add salt to season.
Add sliced chillies and continue to cook the tomato paste, breaking down the whole tomato pieces with a metal spoons.
Toss the chopped potatoes into the tomato paste. Cover and allow to cook for 6 minutes.
Add ½ cup of water to expedite the cooking process of the potatoes. Allow the potatoes to steam further.
Add the chopped dasheen leaves to the pot and allow to cook down for 5 to 7 minutes.
Remove the lid and sprinkle the garam masala over the potatoes.