Recipes
Saag aloo
If you like it spicy, finish this with a diced red chilli – seeds left in if you dare.
If you like it spicy, finish this with a diced red chilli – seeds left in if you dare.
Cook: 25 Mins
Serves: 4
Price: £0.87 per serving
Nutritional Information
Each 448g serving contains
Energy
7809kj
417kcal
7809kj
417kcal
21%
Fat
9g
9g
Low
13%
13%
Saturates
0.9g
0.9g
Low
5%
5%
Sugars
9.4g
9.4g
Low
10%
10%
Salt
0.22g
0.22g
Low
4%
4%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1743kj/417kcal
Typical energy values per 100g:
1743kj/417kcal
Ingredients
3tsp cumin seeds
2tbsp vegetable oil
2 onions, diced
3 garlic cloves, sliced
1tbsp grated ginger
550g tin Just Essentials New Potatoes, drained
2tsp ground turmeric
2tsp mild curry powder
425g frozen whole leaf spinach
1 lemon, half juiced and half cut into wedges
200g fat-free natural yoghurt
250g basmati rice, cooked following pack instructions, to serve
Method
1
Dry-fry the cumin seeds over medium heat in a large frying pan with a lid (or shallow casserole with a lid) for just 30–45 seconds until fragrant. Scoop out and save 1tsp of the seeds for later, then add the oil, onions, garlic and ginger to the pan. Fry for 5 mins over medium-low heat, until softened.
2
Stir in the tinned potatoes and spices and carry on cooking, stirring and using the spoon to break up the larger potatoes into smaller chunks, for another 2–3 mins.
3
Stir in the frozen spinach with a splash of water and some salt and pepper, then increase to a medium heat and cover the pan with a lid. Leave the veg to cook for 10 mins together. After this time, check and give it a good stir – it should be piping hot.
4
Season the saag aloo with the lemon juice, and extra salt and freshly ground black pepper if needed. Serve each portion with a good drizzle of the yoghurt and scatter with the reserved toasted cumin seeds.
5
Add lemon wedges and serve with basmati rice or naan bread.