Vegan Masala Recipe
Saag Aloo
A Indian vegan potato dish built on balanced spices, a properly cooked masala and the sort of practical family cooking that earns a regular place at the table. The best version depends on giving the potatoes time to absorb the seasoning rather than rushing the pan.
From the kitchen
What to expect
Potato dishes like this are best when the spices have been given a little time to catch in the oil before everything comes together. That is what gives the final dish its warmth and depth.
Serving idea
Best served simply
Serve hot and simply, with sides that let the spices and masala stay at the centre.
Cook the recipe
Method
- 1
Heat 2 tbsp oil in a pan; add cumin seeds and cook until fragrant.
- 2
Sauté onions until golden, then add 1 inch ginger, grated and 4 cloves garlic, minced; cook for 1-2 minutes.
- 3
Stir in chopped 1 medium tomato, chopped and spices (coriander, garam masala, turmeric, chilli powder), cooking until tomatoes soften.
- 4
Add diced potatoes, stir to coat in spices, then add water; cover and cook until potatoes are tender.
- 5
Once potatoes are cooked, mix in the spinach and cook until wilted; season with 1 tsp salt.
Gather everything first
Ingredients
- •2 tbsp oil
- •1 tsp cumin seeds
- •4 cloves garlic, minced
- •1 large onion, finely chopped
- •1 inch ginger, grated
- •1 tsp garam masala
- •1/2 tsp turmeric
- •1 tsp chilli powder
- •2 tsp coriander powder
- •1 medium tomato, chopped
- •200 g spinach
- •3 medium potatoes, cubed
- •1 cup water
- •1 tsp salt
A few useful notes
Notes
- •Give the potatoes enough time to absorb the masala properly. A good potato dish should taste seasoned all the way through, not just coated at the end.
- •If the spices begin to catch, lower the heat and add a small splash of water rather than letting the masala burn.
- •Leftovers often taste even better the next day once the spices have had more time to settle.
- •Store leftovers in an airtight container in the fridge for up to 3 days.
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