Oven-Baked Saag Aloo with Wild Garlic Recipe | Abel & Cole

Oven-Baked Saag Aloo with Wild Garlic

Cooking time
Serves4-6 people
Vegetarians Vegans Gluten-free diets
Oven-Baked Saag Aloo with Wild Garlic

This all-in-one oven-baked dish was inspired by the Punjabi favourite saag aloo. It stars a mix of potatoes, tomatoes and onions coated in a delicate spice mix and roasted till tender, then tumbled with leafy greens and a seasonal superstar – wild garlic. Full of fragrant flavours, it's delicious by itself or as part of a feast.

1 rating
layout 1 comment

Ingredients

  • 1½ kg potatoes
  • 1 tbsp vegetable curry powder
  • 2 tsp turmeric
  • 2 tsp black mustard seeds
  • 3 garlic cloves
  • A thumb of ginger
  • 1 chilli (optional)
  • 1 lemon
  • 400g vine tomatoes
  • 4 onions
  • 400g spinach or chard
  • 30g wild garlic

Prep: 30 mins| Cook: 1 hr 10 mins

Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. Preheat your oven to 200°C/180°C/Gas 6. Scrub the potatoes, then chop them into 2-3cm-thick chunks (no need to peel unless you prefer to). Tumble on to a large baking tray (or 2 medium baking trays) and drizzle over 2 tbsp oil. Season with plenty of salt and pepper and toss to coat. Slide into the oven to roast for 30 mins.
2. Meanwhile, add 1 tbsp curry powder and 2 tsp each turmeric and mustard seeds to a bowl. Peel the garlic and ginger and grate them into the bowl. Halve the chilli, if using it, and flick out the white pith for less heat, if you prefer. Finely chop the chilli and add it to the bowl. Zest and juice in the lemon, add 1 tbsp oil and mix together.
3. Cut the tomatoes into 6-8 wedges each. Peel the onions and slice them into wedges to match.
4. Take the potatoes out of the oven. Add the tomatoes and onions to the tray(s) and pour over the spice mix. Toss to coat the veg, and slide back into the oven for 30 mins.
5. Fill and boil the kettle. Finely chop the spinach or chard. Pop it into a large colander or sieve. Pour over the hot water from the kettle to slightly wilt it. Leave to cool, then squeeze out as much water as possible. Finely chop the wild garlic leaves.
6. When the veg have cooked for 1 hr in total, add the wilted spinach and wild garlic to the tray(s) and fold them through. Slide the veg back into the oven for 8-10 mins – the potatoes will be golden and crisp and the spinach a little dark. Heap the saag aloo onto warm plates and serve. This oven baked curry is delicious by itself, eat it with a rice and dal for a heartier meal, or serve it as a side as part of an Indian feast.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Momma

Rate

Vegan Mama

Rating

This recipe is absolutely delicious. I keep coming back to it, and it never disappoints! Highly recommended