Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Saag aloo
- Preparation and cooking time
- Total time
- Easy
- Serves 2 as a side
Ingredients
- 500g potatoes, peeled and cut into chunks
- 2 tbsp sunflower oil
- 1 onion, finely chopped
- 1 red chill, finely chopped
- 2 tsp cumin seeds
- 2 tsp black mustard seeds
- 1 tsp ground turmeric
- a thumb-sized piece ginger, shredded
- 3 cloves garlic, crushed
- 400g baby spinach
- ½ lemon, juiced
Method
- STEP 1
Cook the potatoes in boiling salted water for 10-15 minutes or until cooked through, then drain well.
- STEP 2
While the potatoes are cooking, heat the sunflower oil in a frying pan over a medium-high heat and cook the onion with a pinch of salt for 10 minutes until beginning to caramelise, then add the chillies and spices. Cook for 5 minutes, then add the ginger and garlic, and cook for 2 minutes more. Add in the spinach along with 100ml of water and the cooked potatoes, and simmer for another 5 minutes until the spinach has wilted and the water has evaporated.
- STEP 3
Season and stir in the lemon juice, then serve.
