Seasonal local food recipe No.140: Sag aloo (chard or spinach with potato)

A quick and easy dish that can be made totally with the contents of Camel CSA’s veg boxes over the past fortnight – bar the spices, of course.

This version’s from Riverford Organic Veg but originally came from the Schumacher College at Dartington. They say: “Nice with rice, yoghurt raita and Indian pickles as a vegetarian meal or as part of a bigger Indian meal.”

If anything, the stronger-tasting Swiss chard is better than spinach on this occasion.

Serves: 4
Preparation and cooking time: 20 minutes

1 large onion chopped
2 large potatoes cut into 1/2 inch cubes or smaller
400g spinach or chard, stalks removed, coarsely chopped
1 tsp fresh ginger, grated
1/2 tsp clove garlic coarsely chopped
1/4 tsp cumin seeds
1 tsp turmeric
1 tsp garam masala
olive oil and butter

Fry the cumin seeds in a heavy bottomed pan in the oil and butter until just starting to brown. Add the onion and fry until starting to brown. Add the potato, garlic, turmeric, ginger and garam masala, then fry until starting to soften. Add the chard or spinach and cook until it collapses over the potato. Salt to taste.

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