Saag Aloo
Author: 
Recipe type: Side Dish
Low FODMAP
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A classic Indian curried potato and spinach dish made FODMAP friendly. Serves four as a side dish or two as a main.
Ingredients
  • 1 tablespoon garlic flavoured olive oil
  • ¼ teaspoon asafoetida
  • 1 heaped teaspoon mustard seeds
  • 1 heaped teaspoon cumin seeds
  • 1 heaped teaspoon ground coriander
  • ½ teaspoon turmeric
  • 1 small red chilli, de-seeded and finely chopped
  • A small thumb sized piece of ginger, peeled and grated
  • 2 medium-large potatoes (approximately 300g) peeled and cut into 1.5cm cubes (or use diced new potatoes with their skin on for a higher fibre option)
  • A pinch of salt and pepper
  • 100ml water
  • 150g spinach, roughly chopped
  • A handful of coriander leaves roughly chopped (optional)
Instructions
  1. Heat the oil in a medium pan and add the asafoetida followed by the cumin and mustard seeds
  2. Once the mustard seeds start to pop, add the ground coriander, turmeric, chilli and ginger and stir for a minute before adding the cubes of potato and a pinch of salt and pepper
  3. Fry the potatoes and spices together for a few minutes then add the water, put a lid on the pan and simmer gently for 15-20 minutes until the potatoes are cooked but not crumbling (still holding their shape), adding a little extra water if it is starting to stick to the bottom
  4. Add the spinach to the pan and cook for a few minutes until it has wilted, sprinkle over the chopped coriander then serve
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/saag-aloo/