Saag aloo gobi = greens potatoes cauliflower. It’s a classic Indian side dish, a drier curry, delicately spiced and absolutely delicious! We find it easier to mostly make it in the oven and then quickly finish it off on the hob with the spinach/kale and lemon juice. It is honestly gorgeous, we make it so often to go with our weekly bowl of dal or chickpea masala. Or to make it a meal in it’s own right, add a drained tin of chickpeas or some chopped extra firm tofu to the pan for some protein. Don’t stress if you don’t have the brown mustard seeds or cumin seeds, just leave them out. Top with sliced chilli for an extra kick. I hope you really enjoy it.
- 1 large red onion, peeled and sliced
- 1 cauliflower, cut into florets
- around 6 medium potatoes, cut into bites
- 2 tbsp oil
- 1 tsp brown mustard seeds
- 1 tsp cumin seeds
- 1 tsp garlic powder
- 1 tbsp curry powder
- 1 tsp salt
- black pepper to taste
- the juice of 1/2 a lemon
- 200g chopped kale/spinach
- Pre-heat your oven to 200C and find a large oven and hob safe dish (or you can just use a deep oven dish). Tumble in the chopped onion, cauliflower and potatoes then drizzle with the oil.
- Add the whole spices, curry powder, garlic powder, salt and pepper then mix well with your hands to evenly coat each bite with the seasoning.
- Roast in the oven for around 30 minutes or until the potatoes are cooked through. Check and stir the dish every 10 minutes to ensure an even bake.
- Now place the pan on a hot hob and stir through the lemon juice and kale/spinach. Cook until the greens are wilted. Alternatively, if you are using a baking dish that is not safe on the hob, wilt the greens separately then stir through with the lemon juice.
- Serve hot with rice and dal or chickpea masala. Enjoy!