vegan saag aloo

Saag Aloo

vegan saag aloo

Saag Aloo

🍱 Meal Prep
⏳ 30 Minute Meal 
🍃 Vegan (animal based options in brackets)
I personally used ghee & chicken stock in this recipe ‘cause I can’t help myself 🤣 but it’s a widely respected vegan dish and I wanted to give a nod to the month of Veganuary in some way. Happy with my past self for recording this but not posting at the time, as it’s more appropriate and suitable for now 🤪
As I say in the video, I pair it with chicken tikka or paneer usually but it stands up on its own quite happily as a dish. Let me know if you make it.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine Indian
Servings 4
Calories 243 kcal

Ingredients
  

  • 400 g potatoes peeled – they were approx 500g unpeeled
  • 50 g vegetable oil or ghee
  • 1 large red onion chopped
  • 150 g mushrooms sliced
  • 2 tsp mustard seeds
  • 1 tsp garlic purée
  • 1 tsp ginger purée
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • ½ tsp chilli flakes
  • ½ tsp salt
  • 2 tbsp tomato purée
  • 100 g spinach
  • 1 vegetable stock cube in 150ml water (or chicken stock)

Instructions
 

  • Chop peeling potatoes into approx. cm cubed pieces and boil in salted water until softened (about 10 mins)
  • Melt oil in pan and fry mustard seeds until they’re ‘popping’
  • Add chopped onions & mushrooms and cook until softened
  • Stir through tomato purée, garlic, ginger, all spices and salt – fry for 2-3 minutes
  • Add spinach and chicken stock and simmer until spinach is wilted before stirring through drained cooked potatoes

Nutrition

Calories: 243kcalCarbohydrates: 26gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 565mgPotassium: 861mgFiber: 5gSugar: 4gVitamin A: 2559IUVitamin C: 32mgCalcium: 68mgIron: 3mg
Keyword Indian Side Dish, Lunch Ideas, Vegan Saag Aloo
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