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How to Make Vegan Sag Aloo

Vegan Bombay Aloo

5 from 10 votes
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Course: Main Course
Cuisine: Indian
Keyword: Bombay Potatoes, Sag Aloo
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people

Ingredients

  • 500 g New Potatoes or small salad potatoes You can peel them if you have a real aversion to the skins. I did half peeled and half unpeeled. Boredom prevailed in the end. And the taste is not compromised in anyway.
  • 1 Large bag fresh Spinach you can use frozen if you prefer, about 200g
  • 3 tbsp vegan Butter or coconut oil
  • 2 tsp Mustard Seeds
  • 1 tsp Tumeric Powder
  • 1 pinch Cayenne Pepper
  • 3 Onions, peeled and thinly sliced
  • 1 large clove Garlic, peeled and minced
  • Salt and Pepper to taste
  • 100 g Plant-Based Natural Yogurt to serve
  • 2 tbsp chopped fresh Coriander

Instructions

  • Rinse the spinach and cook in only the water left clinging to the leaves after rinsing, with a little salt. Once completely collapsed, drain, leave to cool, then chop and put to one side.
  • Melt the butter over high heat in a saute pan but do not allow to burn. Toss in the mustard seeds and cook for a few seconds until they start to pop.
  • Turn the heat down and add the onions and garlic. Gently cook until completely collapsed and starting to turn golden. I have always found the smell of onions cooking in butter completely alluring and it stimulates my appetite more than anything. It symbolises the onset of supper.
  • Add the potatoes, tumeric and cayenne pepper. Cook for a few minutes to allow all the potatoes to absorb all the flavours, then add the spinach and season well.
  • Pour over enough water to cover. Simmer over gentle heat for 30-40 minutes until the potatoes are completely tender.
  • Taste for seasoning, remove from the heat and stir in the yogurt and coriander. Serve in deep bowls with nothing else except perhaps a paratha and some simply boiled basmati rice.
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