Vegan Bombay Aloo
A quick and easy but delicious supper dish
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 300g Spinach - you can use frozen if you prefer, about 200g
- 3 tbsp Butter - vegan 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 Natural Yogurt - plant-based, unsweetened
- 2 tbsp Coriander - chopped fresh
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.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.