I've always had a soft spot for Sag Aloo, the Indian spinach & potato dish. I'm not even sure if it's a proper Indian dish, as I haven't found it in any Indian cookbooks I've looked at, but it is served in most Indian restaurants in Scotland and I always ordered it. Few months ago my friend Nenya brought me a cookbook as a present, because it had a recipe for sag aloo inside, and I was happy. Then there was a recipe here and here. I was even happier. But when I finally felt the time was right for making my first sag aloo, there was no spinach in the house. I did have a large bunch of beet greens, however, leftovers from making the Potato & Beetroot Pie. And thus a new dish was born :)
Potatoes & Beetroot Greens with Indian Spices
Serves 2 as a main dish
2 Tbsp oil
1 tsp mustard seeds
1 tsp coriander seeds, slightly crushed
1 tsp cumin seeds, slightly crushed
2 onions, chopped
1 garlic clove, chopped
1 tsp finely chopped ginger
0.5-1 tsp chilli flakes
500 grams potatoes, peeled and cut into chunks
boiling water or vegetable stock
250 beetroot greens, chopped roughly
Heat the oil in a medium-sized saucepan over a medium heat. Add mustard, coriander and cumin seeds and fry for about 1 minute to release the spices.
Add onions & garlic and fry gently for about 5 minutes.
Add chilli flakes and potatoes, pour over enough boiling water to cover and simmer for 10 minutes.
Add beetroot greens, and simmer for another 7-10 minutes, until potatoes have softened and liquid has reduced.