Sag Aloo
Nutrition Facts
each servingIngredients
all 17 types- 2 tsp rapeseed oil
- 1 onion, finely chopped
- 1 green pepper, finely chopped
- 2 large carrots, roughly chopped
- 1cm piece ginger, peeled and finely chopped
- 2 large potatoes (approx 600g), roughly chopped
- 1–2 fresh green chilies, deseeded and finely chopped (½ chilli = mild, 1 = medium, 2 = warm)
- bunch fresh coriander, finely chopped
- 500g fresh spinach
- 500ml low-salt vegetable stock
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp ground fenugreek
- 1 tsp smoked paprika
- 1 tsp garam masala
- or, use 1 tbsp Tandoori curry powder
Directions
6 steps in totalAdd the oil to a large pan, fry the onion and pepper for 3–4 minutes, stirring regularly, until softened.
Add the carrots and ginger then cook for five minutes, stirring regularly. Remove everything from the pan and set to one side.
Add the potatoes to the same pan and cook for 5 minutes, stirring regularly. Return the onion, pepper, ginger and carrots to the pan.
Add the spices and green chilli (the amount will vary according to how hot you like it!) and cook for 3 minutes until the spices start to stick.
Add the stock and simmer for 20 minutes until thickened.
Stir in the fresh coriander and half the spinach and cook for 3 minutes. Once the spinach has wilted, stir in the remaining spinach. Keep in the pan for a further for 1–2 minutes then serve with rice.
