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Three Leaf Saag Aloo

kale alooThis is a saag aloo in the proper sense as it isn’t just spinach but slow cooked spiced potatoes with kohlrabi leaves, beetroot tops and kale. Or basically ‘the perfect dish for this time of year’. Fresh from all those greens, but warming with the spices and just the right side of stodge with the spuds, it’s early autumn in a dish.

I am not very good with what we think of as Indian food in this country (although I know we combine Bangladeshi and Pakistani food under that umbrella term as well.) We rarely ate much Indian food as when we were growing up and I’ve always found the taste of the generic curry powder or paste rather cloying. I also don’t like cumin, fenugreek or turmeric. And to top it all off, the only time I’ve ever been to a curry house was when I’d just started at university and it was a crash course in chilli oneupmanship, 19 year old boys drinking beer and girls worrying about calories. We only left to go to the Bonfire Night parade in Lewes and the naked anti Catholic sentiment there really didn’t make my korma sit well. Read more

Callaloo Aloo

tinI love spinach. Gorgeous green leafiness, it seems to suit every single style of cooking you can challenge it with and adds iron rich taste to everything. But even Popeye would baulk at the price of it these days. Pillowy packets of it disappear into nothing when cooked and takes you aback everytime. When I first lived in London on a student budget I ate mountains of the frozen version and it still seems to taste of the cheap white wine I washed it down with making me struggle with this budget option.

So imagine my joy when I came across a huge can of that altogether most robust cousin of spinach, callaloo, in the Nour Cash and Carry for just 99p recently. The stronger stems and bigger leaves suit canning well and it retains its texture and flavour much better than spinach does. I thought it would suit slow cooking well and decided to update the Indian classic saag aloo with callaloo for an easy one pot meal.

Originally published at Brixton Blog…

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