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Saag Aloo

Spinach and Potato. A very simple but nice starter or side dish

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Serves 4-6 (Estimated) Rating 4/5

4 stars

Prep Time 10 Minutes Cooking Time 60 Minutes

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Vegan safe Vegetarian

450 Gram Potatoes
900 Gram Fresh Spinach
2 Onion
3 Tablespoon Vegetable Oil
½ Teaspoon Coriander Seeds
½ Teaspoon Cumin Seeds
½ Teaspoon Chilli Powder
½ Teaspoon Cinnamon
1 Teaspoon Salt
2 Teaspoon Fenugreek
100 Gram Tomatoes
Peel the potatoes and cut into 2.5cm cubes.
Place in a pan of lightly salted water and cook for 10-15 minutes until just tender.
Meanwhile wash the spinach under cold running water place in a large pan with only the water which i
Drain well and squeeze out as much of the water as you can. Set aside.
Slice one of the onions.
Heat the oil in a large pan and add the onion sauté until golden brown.
Add the cumin and coriander seeds and cook for 1 minute.
Chop the remaining onion and place in a food processor or liquidiser together fried onions.
Stir well and cook over a low heat for 5 minutes.
Add the reserved potatoes, spinach, chilli powder, coriander powder, salt and fenugreek to the onion
Stir in the tomatoes cover and simmer for 10 minutes.
Serve immediately.