Cook and Scale
Saag Aloo
4 servings · 35 min total
Golden spiced potatoes tumbled with wilted spinach, mustard seeds, and ginger. A quick, vegan Indian side everyone loves.
Ingredients
- 500 g potato, cubed
- 400 g spinach
- 3 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp mustard seeds
- 1 onion, finely chopped
- 4 garlic, crushed
- 20 g fresh ginger, grated
- 1–2 fresh chilli, chopped
- 1 tsp ground turmeric
- 2 tsp garam masala
- salt to taste
Contains: Mustard
Allergen info is best-effort — please verify yourself.
Method
- 1.
Boil the potatoes — Boil the potato cubes in salted water for 10 minutes until just tender, then drain.
- 2.
Toast spices and cook onion — Heat the oil and sizzle the cumin and mustard seeds for 1 minute until they pop, then add the onion and cook 6 minutes.
- 3.
Combine potatoes and spinach — Add the garlic, ginger, chilli, turmeric, and garam masala and fry 2 minutes. Stir in the potatoes and spinach and cook 6 minutes until the spinach wilts and the potatoes take on colour. Season with salt.