Vegan Mofo # 27 Mark & Jennifer’s Aloo Saag (Potatoes & Spinach)...

Vegan Mofo # 27 Mark & Jennifer’s Aloo Saag (Potatoes & Spinach)

The Book - The 30 Minute Vegan’s Taste of the East
The Author - Mark Reinfeld & Jennifer Murray
The Recipe - Potatoes & Spinach (Aloo Saag)
Page - 12
Difficulty - Easy
Duration - 30 minutes, a little longer if you make rice to go with it.

Indian is one of my favorite cuisines. I love the spices, the aromas and the creativity. The flavor is always so impressive considering most Indian dishes don’t consist of too many ingredient. I especially love curries, they’re so great over rice or cous cous, served with warm bread. Yum! I’m a fan of any kind of curry or dal really, but seeing as how I love spinach so much and I was in the mood for potatoes I decided to give this one a shot. Though I’ve had this cook book for several months now I’ve only cooked one other dish from it. The Mu Shu Veggies, which were excellent. Since vegan mofo is a time of food and recipe experimentation for so many people I thought this the perfect opportunity to try this dish.

Now maybe it’s just me but it always seems that no matter what recipe I’m working from the Indian food I make at home can just never compare to restaurant Indian food. Maybe there’s some sort of Indian trick I’m not privy to, but that aside I thought this was a really great dish. The flavors were good, the sauce wasn’t too watery nor too thick, and the texture was good. It’s also fantastic that this dish can be made so fast. With such a quick cooking time you could easily make this dish for lunch or dinner, or if you’ve got a busy schedule you can whip this up in no time on a Sunday night and have it all week long.

As far as alteration go I didn’t change much. I did add about 6oz more spinach, 2 extra potatoes, and used a large onion instead of a small one. Subsequently I had to add in a bit more milk for the sauce and a pinch more of each spice to equal it out, but I didn’t add anything else or take anything away. Though I think next time I might try making this dish with coconut milk instead for a creamier richer texture and flavor.