Saag Aloo

The Indian dish, saag aloo (spinach with potatoes), is the perfect accompaniment to the Lentil Dahl Recipe in the previous post, with basmati rice as the ideal third component of this meal. Spicy in a way that is flavorsome rather than hot, this saag aloo recipe is both tasty and dangerously more-ish.


Saag aloo is vegan if it is cooked using oil rather than ghee (a type of butter traditionally used in Indian cooking). You can use any type of oil for Indian cooking, provided that it does not have a strong flavor.

Ingredients for Saag Aloo (Serves 4)


350 g of pureed fresh or frozen spinach

1 small onion, finely chopped  
1 clove garlic, finely chopped  
1 green or red chilli, finely chopped  
3 medium potatoes, peeled and chopped
1 tsp cumin seeds

1 tsp ground coriander
1 tsp fenugreek

1/2 tsp black pepper
1 tablespoon of oil

How to Make Saag Aloo


Step 1 Heat the oil in a non-stick saucepan. Add cumin seeds and toast them for a few minutes.
Step 2 Add the onion, garlic and chili, and fry while stirring for 5-10 minutes.Step 3 Add the potatoes and fry for a few minutes more, stirring to avoid sticking.Step 4 Add the spinach, and a little water, as well as the coriander and fenugreek, and simmer until the potatoes are cooked. The water should have boiled away or been absorbed by the end of the cooking process.

Step 5 Serve with basmati rice, brown rice, and/or lentil dahl.

Vegan Dahl Recipe

Red lentil dahl with brown rice and fresh coriander.

Vegan lentil dahl is warm, stodgy comfort food... perfect Friday night food for the end of a long week. This vegan dahl recipe includes grated carrot, chopped mushroom and red pepper to add extra texture and flavor.


Traditional Indian food is cooked in ghee (butter). However, it is easy to make vegan Indian food by substituting ghee for oil. Any type of oil will do, providing it does not have a strong flavor. I used sunflower oil.


Ingredients (Serves 4)

• 1 tablespoon oil

• 1 teaspoon cumin seeds
• 1 teaspoon black mustard seeds

• 500g grated carrot
• 2 mushrooms, finely chopped
• 1 red bell pepper, chopped into ~1cm pieces

• 1 liter vegetable stock

• 1/2 cup dried split red lentils

• 1 tablespoon curry powder

• salt and pepper

• 1/2 cup fresh coriander

How to Make Lentil Dahl


Step 1 Heat a little oil in a non-stick saucepan. Add cumin and mustard seeds and fry until the mustard seeds begin to pop.
Step 2 Add the grated carrot, mushroom and pepper, and fry while stirring for 10 minutes.
Step 3 Add the vegetable stock and the lentils.
Step 4 Add curry powder, and salt and pepper to taste.
Step 5 Simmer until the lentils cook together into a thick mush. Add the coriander just before serving, but save a little for garnishing.


What to Serve with Dahl: Serve vegan dahl with rice and saag aloo.