Clean-Eating Saag Aloo
This fragrant clean curry side dish is served dry and is a fantastic way to liven up boiled potatoes. Traditionally Saag Aloo is served as an accompaniment, but you could also serve it as a vegan main dish with wholemeal chapattis.
Spinach has powerful anti-inflammatory and antioxidant activities, making this a good anti-migraine recipe. This recipe is also anti-cancer as it contains turmeric which is powerfully anti-carcinogenic.
- Peel and dice the potatoes into 1 inch cubes.
- Boil the potato cubes for 15 minutes until they are soft but holding their shape.
- While the potatoes are cooking, wilt the spinach in a large pan with 3 or 4 tbsp water. When the spinach is completely wilted, drain it and spread it out on a plate to cool it rapidly.
- Drain the potatoes and allow them to sit over the hot pan in the sieve to dry.
- Put the cooled spinach into a clean kitchen towel (not a white or lightly coloured one!). Gather up each corner of the towel and wring out the spinach so that you’ve removed as much water as possible. Turn the wrung spinach ball onto a chopping board and use a sharp knife to roughly chop the spinach up.
- In a large frying pan, add the ghee and mustard seeds, and cook until the seeds start to splutter and pop. Add the onions, garlic and ginger and continue to fry over a medium heat for 5 minutes. Add the garam masala, salt and turmeric powder and cook for another 5 minutes.
- Add the dry potatoes to the pan and stir gently but thoroughly to coat the cubes in spices.
- Finally, add the spinach, mix again and heat the spinach through before serving.