Vegan SAAG with Potato Curry, a plant-based version of a traditional North Indian dish, is hearty, filling, and full of earthy flavors. “Saag” refers to leafy greens, a medley of spinach, mustard greens, and collard greens, and in this recipe, tender golden potatoes are served with a spiced curry base of these leafy greens. This dish is creamy yet light, wholesome yet comforting, with hearty vegetables and fragrant spices that are perfectly balanced. Vegan Saag with Potato Curry pairs well with rice, roti, or naan.
NUMERICAL FACTS
- Cuisine: North Indian-inspired
- Diet: Vegan, free from gluten
- Course: Side, Main
- Cook time: 40 minutes
- Prep done in twenty minutes
- The entire time will be 60 minutes
- Size/portion: 1 bowl(about 1 cup)
- There are six servings all over
- Cooking Technique: Stovetop
- Difficulty: Intermediate
TOOLS
- Chopping board
- Ladle or wooden spoon
- Measuring cups
- Immersion blender or blender
- Sharp knife
INGREDIENTS
- 1 onion
- Potatoes, three
- 1 teaspoon of garam masala
- Spinach, four cups
- 1/2 to 1 cup of water
- Mustard greens, two cups
- Cilantro
- Salt, to taste
- Fenugreek leaves, one cup
- One cup of collard greens
- Half a cup of cashew cream or coconut milk
- 2 tomatoes
- Red chili powder, one tsp.
- 2 green chilies
- Cumin powder, one tsp.
- 1 tablespoon of ginger-garlic paste
- Coriander powder, one and a half tsp.
- 2 tablespoons of neutral oil
- Turmeric powder, one tsp.
- 1 teaspoon of cumin seeds
INGREDIENT NOTES
COCONUT MILK OR CASHEW CREAM
- The recipe uses coconut milk or cashew cream here to replace the regular dairy cream while making the rich and velvety curry. Unsweetened coconut milk will add light natural sweetness, while cashew cream provides a creamy finish.
SAAG
- This “SAAG” is the Indian name that refers to a mix of properly washed and finely chopped spinach, collard greens, mustard greens, and fenugreek leaves. In this green mix, every green provides individual taste and nutrition. Collard greens provide a hearty texture, spinach provides creaminess, fenugreek leaves will give you a subtle bitterness, while mustard greens add a sharp peppery kick. They all balance each other’s flavors and give you a delicious combo flavor and lots of nutrition.
POWDERED SPICES
- They will provide your saag with its signature aroma and depth. All the spices are naturally vegan.
POTATO
- Adding the peeled and cubed potatoes will provide a natural body to our dish. Replace it with sweet potatoes for a slight sweetness that is rich in fiber.
OIL
- Use any of the neutral vegetable oils like canola, avocado, or coconut oil, or you may use the vegan butter for a slightly richer option.
DIRECTIONS
- Put the large pot over a normal flame with oil in it.
- After adding the cumin seeds, give them ten to fifteen seconds to pop.
- After that, cook the onions(chopped) until golden brown.
- Add the ginger-garlic paste next, and cook until its traditional scent fills the air.
- Now, add the green chilies and chopped tomatoes to it.
- Cook the tomatoes till they become soft and mash them into a paste.
- Then mix the coriander, cumin, and chili powder along with salt and turmeric.
- Cook the spices while mixing continuously for two minutes to remove their raw smell.
- Add cubed potatoes and mix well to cover them properly with spice mixture.
- Now, it’s time to add all the leafy greens and mix till they all lose their crispness.
- Add half to one cup of water.
- Potatoes are properly coated with the spice mixture, add them and mix thoroughly, and cover them.
- Cook them covered for 20-25 minutes or till potatoes and leafy greens are fully cooked.
- With the aid of an immersion blender, partially blend the mixture, retaining some chunks.
- Mix the cashew cream or coconut milk and cook for five more minutes.
- Mix the powdered garam masala at the end and garnish with chopped cilantro.
- Your Vegan Saag and Potato Curry is ready to serve.
TIPS
- Boost the protein content by mixing the lentils, chickpeas, or tofu cubes.
- A great tip to reduce the bitterness of mustard and fenugreek leaves is that boil and drain them before cooking with all items.
- How much you want to blend is not a strict rule. You can blend more if you love puree style or a little if you want it to be more chunky.
- A tiny bit of lemon juice will make all the flavors more vibrant and fresh.
DIRECTIONS FOR STORING LEFTOVER
FRIDGE
- Pack the remaining saag in a tightly locked container upon cooling. Refrigerate it for about three days.
FREEZER
- Upon cooling, save the saag and potato curry in separate portions. Freeze them for about two months. Defrost for the whole night in the fridge when planning to serve or eat.
FAQs
Is there a way to lower the bitterness of fenugreek leaves?
- If you soak the fenugreek leaves in salted water for ten minutes and then wash them properly. They will lose most of their bitterness.
How to serve this?
- This SAAG pairs well with flat cornbread, quinoa, naan, or basmati rice(steamed). Serve the way you like the most.
Will the frozen greens work?
- We always recommend using the fresh leafy greens, but the frozen ones will also work. You need to lower the amount of added water a bit.
NUTRITIONAL FACTS/SERVING
Size/serve: 1 bowl(approx. one cup)
The quantity of calories: ~195 kcal
Carbs(total): Thirty grams
Fiber content: 8 g
Net carbs: Twenty-two grams
Fat content: 07 g
Sugar: Five grams
Proteins: 07 g
Sodium: 330 milligrams
