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The Dairy Diary’s Aloo Saag Toastie

Turn a hearty saag aloo into an even tastier toastie in this flavour-packed recipe. This crispy, spicy sandwich makes a delicious lunch, is ready in 30 minutes, and it even uses up your leftover roasties! A farmhouse bread is ideal, but it tastes just as good with thick slices of sourdough. Have a browse of our online bakery to find your favourite loaf, pick up your all-organic veg here, and don’t forget to order your 2027 Dairy Diary for plenty more of where this came from!

Top tips from the Dairy Diary:

  • For a protein boost, mix in some cooked chickpeas.
  • For a non-vegan version, add spiced paneer, halloumi or mozzarella cheese.

  • Preparation time: 10 min(s)
  • Cooking time: 20 min(s)
  • Servings: 2

How to make

  1. Heat oil in a pan and add onion, curry powder and a little salt. Cook, stirring, for 2 minutes. Add 1 tablespoon water, cover, reduce the heat and cook gently for 10 minutes until softened.
  2. Add potatoes and spinach, and cook, stirring, for 3-4 minutes until spinach has wilted and potatoes are hot. Cover and keep warm.
  3. Preheat grill to hot and toast the bread lightly on each side.
  4. To serve, spread one side of each slice of toast with mango chutney. Arrange sliced tomato and potato and spinach mixture over 2 slices and sandwich together with the remaining slices. Serve immediately with extra mango chutney and a chopped cucumber, tomato and onion salad, if desired.

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