17 October 2013

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.


print recipe

Saag Aloo
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
  • 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:
Yield: Serves 4-6 as a side dish


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

Breakfast Casserole Recipe with Spinach, Leeks, Cottage Cheese, and Goat Cheese - See more at: http://www.kalynskitchen.com/2010/01/breakfast-casserole-recipe-with-spinach.html#sthash.3Drzua6t.dpuf
Breakfast Casserole Recipe with Spinach, Leeks, Cottage Cheese, and Goat Cheese - See more at: http://www.kalynskitchen.com/2010/01/breakfast-casserole-recipe-with-spinach.html#sthash.3Drzua6t.dpuf
Breakfast Casserole Recipe with Spinach, Leeks, Cottage Cheese, and Goat Cheese - See more at: http://www.kalynskitchen.com/2010/01/breakfast-casserole-recipe-with-spinach.html#sthash.3Drzua6t.dpuf
Breakfast Casserole Recipe with Spinach, Leeks, Cottage Cheese, and Goat Cheese - See more at: http://www.kalynskitchen.com/2010/01/breakfast-casserole-recipe-with-spinach.html#sthash.3Drzua6t.dpuf
Breakfast Casserole Recipe with Spinach, Leeks, Cottage Cheese, and Goat Cheese - See more at: http://www.kalynskitchen.com/2010/01/breakfast-casserole-recipe-with-spinach.html#sthash.3Drzua6t.dpuf
Breakfast Casserole Recipe with Spinach, Leeks, Cottage Cheese, and Goat Cheese - See more at: http://www.kalynskitchen.com/2010/01/breakfast-casserole-recipe-with-spinach.html#sthash.3Drzua6t.dpuf
Breakfast Casserole Recipe with Spinach, Leeks, Cottage Cheese, and Goat Cheese - See more at: http://www.kalynskitchen.com/2010/01/breakfast-casserole-recipe-with-spinach.html#sthash.3Drzua6t.dpuf




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.

10 comments:

  1. Love a good saag aloo! I like how yours seems to be a particularly vibrant shade of green!

    ReplyDelete
    Replies
    1. Probably because it was really fresh and not cooked for long. It was almost luminous when it came out of the blender.

      Delete
  2. Oh I do love Saag Aloo and yours looks delish. And such a fab vibrant colour! To be honest it all sounds wonderful, I do LOVE my Indian veggie sides - always much tastier than any of the meaty mains :)

    ReplyDelete
    Replies
    1. I think so too Louisa, but then I am biased :)

      Delete
  3. What a feast you made for your guests! Lucky them.
    I think perhaps Saag Aloo might appeal to adults more than kids, Jacqueline. I do love spinach, in any form, and your spices and seasonings here sound delicious.

    ReplyDelete
    Replies
    1. Thank Barbara, you may be right. Cooper wasn;t happy to even try it.

      Delete
  4. I too have a love of spinach, although at the moment all my love is being directed towards aubergine. Not in a weird way. Obviously!

    ReplyDelete
    Replies
    1. Haha, of course. I haven't started my aubergine binge yet, but I am sure it will happen soon!

      Delete
  5. Your saag aloo looks delicious. We love experimenting with different side dishes but have never cooked a saag aloo - we must give it a try. The dal looks great too. My son is fairly adventurous but I do struggle with spinach unless it is well disguised!

    ReplyDelete
  6. Ah I love things like this, just delicious. Great with a collection of other dishes too.

    ReplyDelete

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

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