Saag Aloo
Memorial Day weekend is here. This is the official start to summer. Schools are closed. Pools are opened. Charcoal will be ignited. And while there may be no homework to finish, the pool is out of the question. I don’t have a good base tan yet, need a wax, and I am still working off a couple of extra holiday pounds. I am not bikini-ready…which is a shame because I have an amazing “Stars & Stripes” Speedo which screams patriotism.
So, if you are like me, and not quite ready to brave the pool, the good ole fashioned American cookout is your next best option to ring in summer. What better way to celebrate than drinking beer and slaving over an open fire cooking for family and friends? Unfortunately, it is already hot and humid outside. I am not ready to sweat for my supper, and beer doesn’t exactly help melt away those last few unwanted pounds.
Therefore, the question becomes “How do we celebrate this time honored holiday?” May I suggest staying inside and whipping up my next great vegan recipe for SAAG ALOO. Serve Indian food for Memorial Day, Bob? Are you out of your mind? This is America! We demand charred animal flesh, corn on the cob, potato salad, apple pie, and ice-cold Budweiser!
Well the way I see it, America is a great melting pot of lots of different cultures and ethnicities. And I crafted this Indian dish from a recipe I found on the BBCgoodfood.com website using American grown potatoes: England, India, and the United States all together in perfect harmony. That is what this great country is all about. Plus the charred animal flesh is bad for your heart, colon, and on and on. Leave the grill alone and enjoy the climate controlled atmosphere in your kitchen. The Budweiser is optional.
Jokes aside…let us pause to remember all those brave American soldiers who have given the ultimate sacrifice in service to this great country: Thank You.
Ingredients
- 2 Tbs. Olive Oil
- 2 Tbs. Onion (diced)
- 3 Cloves of Garlic (minced)
- 2 Tsp. Fresh Ginger (grated)
- 3 Large Russet Potatoes (chopped)
- 1/2 Tsp. Mustard Seeds (toasted)
- 1/2 Tsp. Cumin Seeds (toasted)
- 1/2 Tsp. Turmeric Powder
- 12 oz. Baby Spinach
- Salt & Pepper to your taste
Instructions
Bring a large pot full of water to a boil. Add in your spinach and cook for 2 minutes. Immediately, drain the spinach and rinse with cold water. Refill the stockpot with your potatoes and enough cold water to cover by about an inch. Bring this to a boil, reduce the heat to a rapid simmer and cook until the potatoes can almost be pierced with a fork. Drain the potatoes and allow them to cool. You will finish cooking them in the final sautee.
While the potatoes cook, place the cooled spinach in a clean towel and ring all the water out of the leaves. Then roughly chop the spinach. You can also toast your spices at this point. Just place the seeds in a dry skillet, place it over medium heat, and stir frequently until the seeds become fragrant (about 3 minutes). Pay close attention to the skillet as you don't want the seeds to burn. Then transfer the seeds to a mortar and pestle and grind into a powder. If you don't have a mortar / pestle, place the seeds in a plastic bag and crush with a rolling pin. (you can skip these steps all together and use pre-ground spices, but the flavor is deeper with the toasted version).
Now, using a large skillet, sautee your onions, garlic, and ginger in the oil until fragrant (about 2-3 minutes). If you want to skip the oil, you can use a 1/4 cup of vegetable broth and cook until the veggies are tender (about 3-4 minutes). Now add in the potatoes, spinach, spices, and turmeric. Stir to combine and cook over low heat until everything is hot and the flavors have combined (about 5-7 minutes). Season to your taste with salt and pepper and serve.
https://www.grassfedcarnivore.com/saag-aloo/There you have it folks. This dish is awesome both hot and cold. Hope you all enjoy the weekend and this great vegan recipe. I will be back soon with more good food. Meanwhile, I am off to work off those last few pounds…I plan to rock my Speedo on July 4th because I am proud to be an American. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
[…] as I mentioned in my Saag Aloo post, I am still not quite bikini ready. Sure, I got a great wax from the Waxemporium. Plus, they threw […]