Vegan Saag Aloo

This scrumptious Indian spinach-based dish is such a delight that it could likely be slathered on anything from corn chips to pita chips to even poker chips and still make any eater happy-as-can-be.

In addition to using fresh, washed raw spinach, I prefer making this yummy dish with roasted baby red or fingerling potatoes.  


(serves 2)

1 pound of washed and chopped spinach leaves

2 cups of diced potatoes

¾ teaspoon of turmeric

¼ teaspoon of paprika

5 cloves of fresh garlic, finely chopped

1 small red onion

¾ teaspoon of fresh sea salt or kosher salt

2 tablespoons of unsweetened soy milk

1 teaspoon of fresh masala spice mix

¼ cup water

½ teaspoon olive oil 


1st step--Boil chopped spinach in ¼ cup water for two minutes until the leaves soften and darken. Lower heat and allow to simmer for 6 minutes, then drain and puree in a food processor. 

2nd step--Boil the potatoes for 10-12 minutes until soft. Drain, add olive oil and some salt in a bowl, then place on a non-stick pan and bake at 350 degrees for an additional 10 minutes. 

3rd step--Peel and chop garlic and onion finely by hand or in food processor. Cook in an open pan with an 1.8 cups of water and add all spices. 

4th step--Combine all remaining ingredients and cook on low-medium heat for a few minutes until just right!  



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