We have been looking for the most delicious Indian food since arriving in San Diego, and have been disappointed a couple of times thus far. Luckily, we took the recommendations of a few and ended up finding an amazing place called Himalayan Cuisine. After we enjoyed their Aloo Saag, I just knew I needed to learn to make it at home. Fast forward a bit and here we are making vegan saag aloo.
This saag aloo is a fabulous and quite easy to make compared to other Indian recipes I have tried. The greatest thing about saag aloo is that it’s packed full of healthy veggies and it’s inexpensive to make. I make it creamy by adding coconut milk, however, you can also add cashew cream or even yogurt or half and half.
What you’ll love about this restaurant-style vegan saag aloo?
- It’s vegan! You get the delicious flavor of restaurant-style saag aloo but without the dairy, making it vegan.
- Packed full of healthy vegetables. Spinach or other collared greens, onion, and potatoes make up a majority of this dish. Doesn’t get much healthier than that!
- Reheats welL Dishes that make great leftovers are always a hit because microwaving something the next day is such a great way to make for an easy day of eating.
- Don’t forget all the amazing benefits of eating Indian food. There are tons of antioxidants and benefits that come from the spices and herbs used in Indian cooking.
How to make this delicious vegan restaurant-style saag aloo?
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Boil the potatoes for 15 minutes or until slightly soft.
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Blanch the spinach by bringing water to a light boil and add the spinach. Cook until it wilts.
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Strain the water out of the spinach. In a bowl, using an immersion blender, blend up the spinach to your liking. This can also be done in a blender.
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Heat olive oil and add the cumin seeds until they start to sizzle. and cook the onion until it becomes translucent. Once the onion is cooked down, add the garlic and ginger. Allow the fragrance to dissipate.
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Pour in the spinach and then stir in the boiled potatoes.
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Add the garam masala and kasuri methi and continue to cook on low heat for 2-3 minutes.
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Remove from heat, stir in coconut milk, and enjoy with naan, roti, or flatbread!
Related Posts
Easy Vegan Aloo Jeera
Indian Frozen Mixed Vegetable Curry
Chapati
Restaurant-Style Vegan Saag Aloo
Ingredients
- 10 cups fresh spinach you can use more or less
- 10 baby potatoes halved
- 1 onion finely chopped
- 4 cloves garlic minced
- 1 tsp ginger powder
- ½ tsp kashmiri red chili powder
- ½ tsp garam masala
- 1 tbsp kasuri methi fenugreek leaves
- ½ tsp cumin seeds
- 1-2 tbsp olive oil
- salt to taste
- ¼ cup canned coconut milk more or less to taste
Instructions
- Boil the potatoes for 15 minutes or until slightly soft.
- Blanch the spinach by bringing water to a light boil and add the spinach. Cook until it wilts.
- Strain the water out of the spinach. In a bowl, using an immersion blender blend up the spinach to your liking. This can also be done in a blender.
- Heat olive oil add the cumin seeds until they start sizzle. and cook the onion until it becomes translucent. Once the onion is cooked down, add the garlic and ginger. Allow the fragrance to disssipate.
- Pour in the spinach and then stir in the boiled potatoes.
- Add the garam masala and kasuri methi and continue to cook on low heat for 2-3 minutes.
- Remove from heat, stir in coconut milk, and enjoy with naan, roti, or flatbread!
Nutrition
Did you try this vegan saag aloo? I’d love to know your thoughts in the comments below or leave a star review. This helps me continue to improve recipes. Thank you so much for reading and trying! 🙂
Cassie