A classic Indian Dish, one you will see everywhere. It is a surprising dish really – take some spinach, a few potatoes, and a few spices and the result is a dish that is easy to make and amazingly delicious.
There are two ways of making saag aloo – one is a dry saag aloo – and the other has the potato coated in a wet, smooth spinach gravy. Today’s recipe is the dry version – potatoes are mixed with sautéed spinach and spices.
Sauce-free Indian curries like these are really just slightly-more-elaborate vegetable sautés—toast spices in some oil, add in your vegetables, and finish with salt and sometimes a touch of sugar to season the simple, healthful spicy glaze that coats the vegetables. Simple, but deceivingly flavour-packed and delicious.
Also check Aloo Palak Subzi, a version of this dish without the tomatoes and with fried potatoes.
You might also like Mint Paneer, Makhana Palak (Lotus Seeds in Spinach Gravy), Sweet Potato, Eggplant and Spinach Dry Curry and Palak Pachadi (Spinach and Yoghurt).
Browse other Spinach Recipes here and here and other Potato Recipes here and here. Other Indian recipes are here and here, or find inspiration in our Mid Spring recipes.
Never a pretty dish, the dry version of Aloo Saag is always packed full of flavour. I made this dish with mixed greens including some reddish ones, which darkened the spinach base a little.
Continue reading “Saag Aloo | Spinach with Potatoes”
This is a herby salad with the tang of purslane, the bite of spinach, the crunch of nuts and the creaminess of burrata.
I have used Purslane, as we grow it exceptionally well in Summer. Rather than weed out all of this plant, I leave a little patch and water it well. It grows lusciously with long branches lifting up from the soil. It is easy to pick, and more important, easy to clean by rinsing a couple of times. The tart tang of purslane adds a lovely lift to salads. It is very easy to grow, and you may find it occasionally at your green grocers. You can always forage it, it is everywhere, but make sure it IS purslane and that it has not been sprayed.
I have to mention how lucky I am to have a green grocer owned by a Middle Eastern family. They stock the best Dill that I have ever seen. Very thankful. I need to mention that the inspiration for this recipe comes from Ottolenghi’s Plenty More but we evolved the recipe over the years to use our common ingredients and make it egg-free. It is like a third cousin twice removed.
Similar recipes include Purslane Salad, Raw Beetroot and Herb Salad and Mustardy Peas with Purslane.
Browse all of our Purslane dishes, and all of our Salads. Or explore our Mid Summer dishes.
Continue reading “Purslane Salad with Burrata”
Glass Noodles are wonderful – silky, soft and translucent, they are great in salads, soups and stir fries. Other names for these noodles include Cellophane Noodles, Chinese Rice Vermicelli and Chinese Vermicelli. They don’t take much to prepare – stiff like wire when you buy them, they soften with a short soak in hot water, and within about 5 minutes they are ready to toss with other ingredients. But don’t mix them up with Indian rice Vermicelli, that is vermicelli of a different type.
This salad takes some fresh, younger spinach and wilts it with sesame oil before tossing with the glass noodles. You can sprinkle with some sesame seeds to complete the dish.
Similar dishes include Glass Noodles and Green Mango Salad, Indian Vermicelli Payasam, and Sweetcorn and Spinach Bhurji.
Browse all of our Spinach dishes, and all of our Vermicelli dishes. Our Asian dishes are here. Or browse our Early Spring recipe collection.
Continue reading “Glass Noodles with Spinach”
If you are like me, you love a plate of greens now and again. And if they are straight from the vegetable garden, there is nothing better. This is an easy dish to whip up and is fragrant with the garlic and spring onions.
The recipe can be made with just the leaves, or, if you have an abundance of stems, it is also good made with just the chopped stems. But mostly, I mix the two.
Similar dishes include Sweetcorn and Spinach Bhurji, Spinach Stem Salad with Sweet Raisins, and Orzo Pasta with Wilted Spinach.
Browse our Chinese dishes and our Asian recipes. Our Spinach dishes are here. Or browse our Early Spring recipes.
Continue reading “Chinese Style Greens with Garlic and Sesame”
Bhurji are pan-fried Indian vegetable dishes that are not quite dry, but not really wet dishes. They are dry yet damp dishes. The best known Bhurji is made with eggs and is somewhat like scrambled eggs. But we don’t cook with eggs, so the Bhurji that we make are pure vegetarian. They are similar to the Thoran of Kerala and Poriyal of Tamil Nadu. Bhurji is an Andhra dish.
This one is made with greens and sweetcorn, with spices. Spinach and Sweetcorn is a loved combination in India – the sweetness of the corn playing nicely with the spices against the slight bitterness of the spinach. This dish can be served as it is, a perfect side dish to a meal. Or serve it with cumin rice or some roti for a snack. It is also very very good as a filling for Toasties – Indian style toasted sandwiches. Use it as a filling with some cheese and perhaps sliced tomato.
Are you after similar recipes? Try Sweetcorn Sundal, Spinach Thoran, Cabbage Thoran, and Spinach Poriyal. You might also like Baby Sweetcorn and Green Bean Soup.
Browse all of our Thorans and Poriyals. Try our Spinach dishes and our Sweetcorn recipes. Our Indian recipes are here and our Indian Essentials here. Or explore our Late Winter dishes.
Continue reading “Sweetcorn and Spinach Bhurji | Corn and Spinach Stirfry”
Serve with rice and a dollop of ghee
Andhra Pradesh is well known for its chutneys, and for the love that Andhra people have for their chutneys. Called pachadi, the chutneys are not to be confused with the pachadi dishes from Tamil Nadu, which are generally yoghurt based like a raita. An Andhra Pachadi is more like a Tamil Thogayal. I hope that clears the confusion.
Andhra Pachadis are ground vegetables and spices, made to be eaten with rice and a dollop of ghee. But you can use them in sandwiches, stirred into yoghurt, or with snacks, chapatti, idli or dosa.
This is a Spinach Andhra Pachadi, and you have never tasted spinach so delicious. Spicy from red and green chillies, and cooling from the ground sesame seeds, it all comes together into an awesome dish.
Are you after similar recipes? Try Andhra Eggplant Chutney, Spinach Thogayal, Green Chutney, Red Radish Chutney, and Coriander and Coconut Chutney.
You can see our Tamil Pachadi dishes here and here, and our Andhra Pachadi dishes here. Or browse all of our Spinach recipes and our Indian dishes. You might also like to explore our Early Winter recipes.
Continue reading “Andhra Spinach Chutney | Palakoora Pachadi”
I LOVE this dish. Simple, but flavoursome and healthy. Mop up juices with some home made focaccia. Although Beetroot Leaves have been used here, it can also be made with Spinach, Chard or other Greens.
The chickpeas are soaked with bicarb soda to make them achingly tender when cooked. The greens are cooked with a tomato base with some wine (see the notes below the recipe for an alternative) and mixed with the chickpeas.
Are you looking for more Chickpea recipes? Try Green Salad with Chickpeas and Preserved Lemon, Smashed Chickpeas with Broccoli and Dukkah, and Hummus.
Or perhaps some Spinach dishes? Try Glass Noodles with Spinach, Mushroom, Spinach and Blue Cheese Salad, Mung Dal with Cumin and Spinach, and Potatoes and Spinach.
You might like to browse all of our Chickpea recipes and Spinach recipes. Check out our easy Late Winter recipes here.
Continue reading “Chickpeas and Spinach (or other Greens) with Chilli”
For a change, this is a cooked salad. Mushrooms are sautéed with shallots, and then spinach is wilted in their heat. Blue cheese is added and it softens and melts, forming a dressing for the salad. It is an incredibly delicious salad that can be eaten warm or at room temperature. Use a good quality blue cheese for the best results.
This is another salad from the Bittman Salads, and I am on a journey to make all of the vegetarian ones (and adapt as many of the non-vegetarian ones that I can). Focusing on salads in the warmer weather months has changed my diet considerably, and for the better. I encourage you to make a salad per day – often it can form the basis for your packed lunch (sometimes your whole lunch), or have it as a salad course at dinner time. In this salad, we were fortunate enough to pick the spinach from the garden.
Try some other Salads – for example, Pomegranate Salad with Green Coriander and Lime, Nashi Pear, Celery and Fennel Salad with Mustard Dressing, Grilled Mushroom and Red Onion Salad, and Tomato and Peach Salad.
Are you looking for other Mushroom dishes? Try Mushroom Salad with Parmesan, Adzuki Beans with Red or Brown Rice and Shiitake Mushrooms, Mushroom Curry, or Mushrooms for Toast.
Have a look at our Bittman Salads, and explore all of Salad recipes. Browse all of the Mushroom dishes, or simply take some time to explore our Early Autumn recipes.
Continue reading “Mushroom, Spinach and Blue Cheese Salad”
A beautiful tangy salad with preserved lemons, which pair well with meltingly soft chickpeas. Used either canned or home-cooked chickpeas.
Salads make up an enormous part of our diet fro Spring to Autumn, adding a huge amount of variety and health benefits. It also adds amazing tastes and textures to the food that we eat daily. We recommend it highly. A salad a day keeps illness at bay 🙂 . Focusing on making a salad per day will change your life.
Want to try some simaril salads? Try Green Tomato Salsa with Green Coriander and Chilli, and Rocket and Penne Salad.
Are you looking for other Chickpea recipes? Try Chickpeas with Beetroot Greens and Chilli, Chickpea and Carrot Salad with a Curry Dressing, Chickpea, Almond and Sesame Spread, and Channa Chaat.
You can also explore all of our Salads here, or just the Bittman Salads here. Browse our Chickpea dishes. Or simply spend some time checking out our Early Autumn dishes.
Continue reading “Green Salad with Chickpeas, Preserved Lemon and Feta”
The delight of spinach stems in a special salad.
Spinach stems are definitely underrated and underused. They are much less acidic than spinach leaves so they have that distinctive spinach flavor without the harshness. Their taste is delicate, and you miss that if you simply throw the stems away. This salad takes advantage of the beauty of the stems, sweetens them with raisins and adds crunch with pinenuts.
Are you looking for other Spinach and Spinach Stem recipes? Try Buttery Spinach Stems, Glass Noodles with Spinach, Spinach Thoran, and Mung Dal with Cumin and Spinach.
Browse our Spinach recipes, and our Salad recipes. Find out how to use Spinach Stems. We have a collection of Bittman Salads here. Or be inspired by our Late Summer recipes.
Continue reading “Spinach Stem Salad with Sweet Raisins and Toasted Pine Nuts”
A seriously deliciously Thoran from Kerala
Spinach Thoran is an everyday side dish for rice which is generally cooked in an Indian wok or Kadhai. In this style of Thoran from Kerala, the main ingredient is stirfried or wilted, then pushed aside while a coconut and spice paste is placed in the centre of the wok. This is covered by the main ingredient and it is allowed to cook gently. This method leads to dishes that are light and delicious.
In this recipe a little rice is used as a spice adding a little texture and a lovely nutty flavour.
Continue reading “Spinach Thoran | Spinach Stirfry with Coconut”
The intensity of Spinach without the bite.
Did you know that Spinach stems are edible, in fact, wonderful? With all of the spinach flavour of the leaves but without the bite, they are a delight to eat.
My favourite way, which I share with you today, is Buttery Spinach Stems where they are quickly sautéed before steaming a little and serving with their buttery sauce.
Feel free to browse all of our Spinach recipes here and here. We really like an Indian Stir Fried Spinach Poriyal with Coconut. Or find inspiration in our Winter recipes here and here.
Continue reading “Buttery Spinach Stems”
A South Indian cooked Chutney, a smooth puree with spices that intensifies the flavour of the main ingredient.
Indian Chutneys are spicy, sweet or sour condiments that add variety and flavour to a South Indian meal. They bring out the very essence of the ingredient being used, intensifying the flavour and enhancing it with the spices used. They are eaten at most days in a South Indian household. This is a cooked chutney – spinach is steamed until cooked and then pureed with fried mustard seeds, chilli, a little dal and curry leaves.
Cooked chutneys will last several days to a week, and can be frozen successfully. Although traditionally eaten with rice and Indian dishes, they can be used in a variety of ways including in spreads, dips, sauces and dressings. Or like me, you can eat it by the spoonful. This tastes so exceptionally spinachy.
Are you looking for Indian Chutneys? Try Coconut and Tamarind Sambol, Fresh Radish and Mint Chutney, Red Radish Chutney, Andhra Spinach Chutney, Coriander and Coconut Chutney, and Ginger, Coconut and Yoghurt Chutney.
Also try Fennel and Lemon Chutney.
You might prefer to browse our other Indian Chutneys, and all of our Indian recipes. Our Spinach recipes are here. You might also like to explore our Mid Autumn recipes.
Continue reading “Spinach Thogayal | South Indian Spinach Chutney”
A spinachy and great dish shared recently with a friend was a beautiful orzo salad. In this recipe, the orzo we are using is a Greek, rice-shaped pasta, similar to the Italian Risoni. Don’t confuse it with the Italian orzo, which is barley.
Are you looking for similar recipes? Try Beautiful Buttered Orzo, Rice and Orzo, and Elegant Orzo Salad.
You might like to browse our other Salad recipes, and Spinach Salads. Our Pasta recipes are here. And explore the Spinach recipes. Alternatively take some time to enjoy our Late Summer dishes.
Continue reading “Elegant Orzo Pasta with Wilted Spinach and Pine Nuts”
The marvellous flavours of Mung and Spinach.
Mung is a favourite dal of many people with its sweet, creamy, mushiness. A good mung dal cooked at home is worth a hundred restaurant visits. This recipe features Spinach as well.
Cumin is such a natural pairing with Mung Dal. Not only does it add a flavour that suits the flavour of Mung, it adds a little crunch too as you bite into those fried cumin seeds.
Are you looking for similar recipes? Try Mung Dal with Green Mango, Moolangi Tovve (Daikon Dal), Mung and Red Lentil Dal, Mung Dal with Ghee, Gentle Golden Mung Dal and ISKON Mung Dal.
Why not browse all of our mung recipes, and our Dals. You might like our Spinach recipes too. Our Indian recipes are here and Indian Essentials here. Or explore our Late Autumn collection of dishes.
Continue reading “Mung Dal with Cumin and Spinach”