Indian Saag aloo — crispy chunks of spiced potato over a bed of absolutely flavorful spinach curry — is just a fabulous combination! This restaurant style version is deeply seasoned with incredible flavors and textures.
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The other day, I was wondering why some vegetable-based Indian dishes use fewer spices than meat-based ones. There are several reasons for this. Veggie dishes, like saag aloo, are more homestyle recipes meant to celebrate the flavors of the veggies. Others like Chana masala also are often homestyle recipes. But why shouldn’t veggies be packed with flavor?
This is a restaurant style saag aloo that uses all of the incredible spices from chicken saag style recipes, but without the meat. To make this into a meal, you can add cooked chickpeas into the saag or serve it along with my Punjabi chole chickpea curry, dal, or tofu curry…
Read the full article originally published at www.veganricha.com.