Saag Aloo is one of my favourite home-grown dishes. My father probably makes the best but then I am biased to my dad’s cooking and inspiration. What I love about saag is that it lends to use spring greens, mustard leaves and spinach.
By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".
Ingredients
Instructions
Notes