POTATO & KOHLRABI SAAG (CREAMY SPINACH SAUCE)

14 March 2019 By

I love using a variety of greens in my dishes as they come in so many different flavours. Silverbeet greens, spring onion greens, turnip greens, collards, mustard greens and of course kale and spinach.

Potato & Kohlrabi Saag can be a staple for your dinner table particularly in the colder months. Feel free to mix the greens up. I am especially fond of adding a generous dose of frozen greens like kale or spinach. This earthy recipe gets its inspiration from my cafe days when I prepared paneer saag, lamb saag and also chicken saag.

I typically use Chinese radish or daikon or even the pink radish (grated or blended) and also some fenugreek leaves. (dry or fresh). It is a rustic and comforting dish and can be prepared without any type of cream if you prefer.

Ingredients

  • 2 tbsp mustard oil
  • 2 tbsp ghee
  • ¼ tsp asafoetida (optional)
  • 1 tsp fennel seeds
  • 1 bunch spring onions, blended to a puree, or 1 brown onion
  • 400 g Chinese daikon, grated or blended to a puree
  • ⅓ jar Latasha’s Kitchen Homestyle Curry Paste
  • 1 tin Mutti brand cherry tomatoes
  • 1 kg Royal Blue Potatoes, diced
  • 3 large kohlrabi, diced
  • Salt to taste
  • 1 box 250 g Logan’s or Bird’s Eye frozen chopped leaf spinach or use a fresh bunch or pre-packed large bag of spinach leaves, blended with a little water
  • 180 ml water
  • 1 x 200 ml tin Ayam brand coconut cream

$18.90 – $113.40View / Buy Now

Method

  1. Heat oil in a large saucepan, add fennel seeds and when golden add asafoetida, blended spring onions and grated radish. Cook to a thick paste until all water has evaporated, around 15 minutes.
  2. Next add Latasha’s Kitchen Homestyle Curry Paste, a sprinkle of water and some of juice from the tin of tomatoes.
  3. Cook over low heat, stirring continually for around 10 minutes to release the flavours.
  4. Add the diced potatoes, kohlrabi and salt then mix well to coat in the curry paste. Cook over medium heat for about 10 minutes until the potatoes absorb the flavours.
  5. Add the rest of the tomatoes, coconut cream and water − mix well, then cover with a lid and cook until nearly done. Finally add the pureed spinach, mix well bring to a quick boil, then simmer with a lid on for 5-10 minutes.

TIP: If you prefer you can opt to use 200 ml of fresh milk and ½ cup fresh cream. Add this together with the pureed spinach.