This simple and simply delicious Indian vegan treasure is a sensation in colour, flavour and texture. A warmly spiced, rich and decadent dish for any occasion. Learn how to make it at home...
Peel and cut the potatoes into large chunks (about 2"/5cm) and put them into a saucepan. Sprinkle over the turmeric and salt then cover with water by about 5cm/2"Bring to a boil and then cook for 12 minutesUsing a slotted spoon, remove the potatoes to a bowl and set aside the liquid.
Let the potatoes steam dry for a minute or two.Heat the oil in a deep non-stick frying/sauteé pan over a medium heat. When hot tip in the potatoes and let them fry for about 5 minutes, turning once or twice. This will help form a skin on them to avoid falling apart later.Remove the potatoes then add the panch phoron spice mix to the oil. Let these sizzle for 30 seconds before adding the onion.
Cook the onion gently, reducing the heat a little, for abour 5 minutes until soft and golden. Add the garlic and ginger and stir fry for 1-2 minutes. Now add the chilli powder, cumin, coriander and garam masala along with the tomato. Stir well to combine everything.
Return the potatoes to the pan and then add the spinach. Carefully stir to combine everything. Pour in about 2½ cups of the potato cooking liquid.Bring to a simmer then reduce the heat to low and simmer gently (covered) for 5 minutes. Remove the heat and simmer for 5-8 more minutes until the sauce is reduced and the potatoes fully cooked.
Remove from the heat and check for salt levels and adjust if you need to. If using, drizzle over the fresh cream, stir in and serve.
Notes
Ingredient Substitutions
Substitiute the spinach for any dark leafy green like kale, chard, collard greens, mustard greens, dandelion greens or fresh fenugreek leaves.
Serving suggestions
Serve hot with rice or Indian breads like roti, chapati, naan, paratha or puffed up poori breads. Saag aloo is also great as the filling to a dosa.
Storage
Fridge: Saag aloo will stay fresh in the fridge for 4-5 days in a sealed container.
Freezer: Not a great contender for freezing, as the potatoes become a little mushy when reheated. Fresh is best on this occasion!