Ugh. I don’t mean no disrespect to carnivores, but they honestly have no inkling of how you can possibly make a meal without flesh. I can’t tell you the number of people who asked me last month whether we were cooking a tofurkey for Thanksgiving. Listen, meat-tards. If you would care to look up from your mountain of over-fattened, top-heavy, saline-injected Butterball bird, you might notice that pretty much every other dish on your table is vegetarian. HELLO! Thanksgiving is MADE for vegheads, and besides, anyone who eats fake meat should just man up and accept the fact that they crave hamburger.

Anywhoo, all this to say that whenever I go outside the confines of my carefully crafted gluten-free, veghead world for more than a day or two, I come home craving leafy greens and flave-tastic vegetarian food. In other words, give me Indian food or give me death.

With a little direction from my favorite veghead muse, Madhur Jaffries, I came up with the following version of Saag Aloo. Spinach. Dandelion greens. Inspiration.

Saag Aloo

Serves 2-3

  • 3 medium potatoes (about a pound and three quarters)
  • 1.5 lbs spinach (frozen or fresh), finely chopped
  • 1/2 lb. dandelion greens, finely chopped
  • 1 tsp dried fenugreek leaves (ok to omit)
  • 1/2 onion, minced
  • 1″ square fresh ginger, minced
  • 6 garlic cloves
  • 1 fresh green chile (serrano or jalapeno)
  • 2 tsp roasted, ground cumin
  • 1/2 tsp garam masala
  • 1/4 tsp salt
  • 1-2 T ghee
  • 1/4 c. milk or cream
  • vegetable oil

Cube the potatoes and fry with salt and garam masala in a deep-sided fry pan until translucent. Remove from pan. In a food processor, puree the garlic, onion, ginger and green chile with 1/4 cup of water. Place into the frying pan and saute for 1 minute. Add the cumin and saute another minute. Add the spinach, dandelion greens, and dried fenugreek leaves and cover. Turn heat to medium low and simmer for 15 minutes, stirring occasionally and adding a tablespoon or two of water if it begins to scorch on the bottom. Add the potatoes back into the mix and cook, covered, for another 5 minutes, or until they are cooked through. Add the cream and butter at the last minute. Salt to taste and serve over rice.