Saag Aloo (spinach and potato side dish)

 

Spinach, Spinach, Spinach.

I do have a bit of a love affair with it. I love it on a tart with caramelised onions and cheddar, on messicani pasta with a cheese sauce, in a quiche with mushrooms and feta and in a smoothie.

This week I shared my favourite use of spinach, spinach and coconut dal. This is one of our real family favourites. We enjoy it midweek with toasted pitta, but as I mentioned in my last post, I had guests for dinner, so I decided to make more of a meal of it.

We dined on spinach and coconut dal, chana masala (chickpea curry), saag aloo, rice, cucumber & mint raita and pickled red onions. Mmmmmmm, it was good.

I had an added incentive to make my saag aloo this week. Total kindly sent me out some Greek Yoghurt to try as part of their #trytotal challenge.

I could have used one of their recipes, but as I had a large bag of GreenVale Farm Fresh Potatoes to use, saag aloo seemed like a good idea and we did enjoy it.

Potatoes are another weakness of mine, I always love a potato dish and these are tasty potatoes. I might make it spicier next time, as I kept it quite mild to suit Cooper, but in the end he turned his nose up at it, preferring to tuck into his dal.

You can't win them all!

This dish isn't suitable for vegans, but it could easily be. Just substitute the yoghurt for dairy free yoghurt or unsweetened soya mik.

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Saag Aloo

Written by Jacqueline Meldrum

October 17, 2013

A tasty Indian side dish made from spinach and potatoes, flavoured with spices.

Ingredients

• 6 medium potatoes, cut into quarters
• 240g baby spinach
• a good handful of fresh coriander
• 1 onion, finely sliced
• 1 clove garlic, crushed
• 1 red chilli, finely chopped
• 1 tbsp ground coriander
• 1 tsp turmeric
• 1 tsp ground cumin
• a good squeeze of lemon juice
• 4 tbsp yoghurt (or dairy free yoghurt)
• a good grinding of salt and pepper

Instructions

1. Parboil the potatoes until tender.2. Wilt the spinach by adding it to a colander and pouring a kettleful of boiling water over it. Refresh with cold water, then squeeze most of the water out. Whizz in a food processor with the coriander until smooth.3. In a large pan, heat the oil and add the spices. Let them sizzle for a minute or two before adding the onion, garlic and chilli. Saute the onions until soft.4. Add the potatoes to the pan and coat in the spices, then add the spinach and allow to cook for 10 minutes until all the flavours have developed.5. Add the yoghurt and lemon juice, then season.6. Enjoy!

Details

Total time: 30 mins
Yield: Serves 4-6 as a side dish

Here are a few more veggie and vegan spinach recipes for you to try:

• Puy Lentil Soup with Spinach - Lisa's Kitchen
• Breakfast Casserole with Spinach, Leeks, Cottage Cheese and Goats Cheese - Kalyn's Kitchen
• Saag Paneer Puffs with Mango Dipping Sauce - Amuse Your Bouche
• Easy Wholegrain Pasta with Spinach Pesto - Holy Cow! Vegan Recipes
• Radish and Quinoa Salad with White Beans - A Couple of Cooks

Disclosure: Total and GreenVale Farm sent me products out to try. I was not required to write a positive review and any opinions expressed were my own.