Saag aloo

Saag aloo
  • Serves: 4
  • Cook time: Ready in 50 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • * Freezer friendly
  • Syns per serving:
      neg

This is often a side dish on the takeaway menu – our version brings this delicately spiced and very filling meat-free classic into the spotlight!

ingredients

  • 1kg potatoes, peeled and cut into 2cm cubes
  • Low calorie cooking spray
  • 1 red onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1cm piece of root ginger, peeled and grated
  • 2 tsp cumin seeds
  • 2 tsp black mustard seeds
  • 2 red peppers, deseeded and cut into small pieces
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp garam masala
  • ½ tsp chilli powder
  • Salt and freshly ground black pepper
  • 200ml boiling vegetable stock
  • Large bag baby leaf spinach, roughly chopped
  • Small handful of finely chopped fresh coriander, to garnish (optional)
  • Red chilli, deseeded and finely sliced, to garnish (optional)

method

  1. Cook the potatoes in a large saucepan of lightly salted boiling water for 10 minutes or until just tender. Drain thoroughly and set aside.
  2. Spray a non-stick wok or frying pan with low calorie cooking spray and place over a medium-high heat. Add the red onion, garlic, ginger, cumin seeds and mustard seeds and stir-fry for 1-2 minutes. Add the potatoes and peppers and stir-fry for 6-8 minutes or until lightly browned.
  3. Turn the heat to low and add the ground cumin, ground coriander, turmeric, garam masala and chilli powder. Season well and cook for a further 1-2 minutes.
  4. Stir in the stock and bring the mixture to a boil. Turn the heat to medium, cover and cook for 5-6 minutes. Remove from the heat, stir in the spinach and let it wilt into the potato mixture. Season well and scatter over the coriander and chilli, if using.

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