Sag Aloo
- Chloë's Kitchen
- Dec 23, 2020
- 1 min read
It’s no secret my favorite cuisine is Indian food. It’s a staple in England and this is one of my favorite Indian side dishes that can be made completely vegan by switching out chicken stock for vegetable stock. It’s a healthy vegetable dish which is great on the side of a curry and rice or just simply on its own with some naan bread and some mango chutney. Let me show you how I make it!
You will need:
2 large russet potatoes, peeled, diced in to chunks and boiled
1 box chopped thawed spinach or 1 bag of fresh spinach
1/2 box cherry tomatoes, chopped in half
2 cloves garlic, crushed
1 tsp Grated ginger
1/2 Onion, cut in to strips
1 tsp Coriander seed
1/2 tsp Mustard seed
2 tsp Turmeric
1/2 tsp Cumin
1/2 fresh Serrano or Jalapeno chili, sliced
1/2 cup Chicken or vegetable broth
Vegetable oil
1 tbsp butter
Salt/ Pepper to taste
First of all, boil your potatoes until tender and drain. In a skillet with your butter and vegetable oil, sauté your onion, garlic, ginger, chilies and tomatoes. Then add your spices along with salt and pepper and toast. Once your onions are soft, add in the chopped thawed box of spinach or your fresh bag of spinach and broth. Then toss in your potatoes and stir to combine. Cook for 5 minutes or so. Sprinkle with cilantro and you can top it with fresh sliced chilies because I like it spicy!
Enjoy!
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