Saag Aloo

Last weekend we went away with friends and their kids to a lovely holiday home in Norfolk, it was great to have a change of scenery and we really made the most of it. The house was lovely and had a swimming pool, so we barely left as that kept Felix and the babies occupied most of the time.

On Friday night we tried out the nearest Indian restaurant and it was hands down the best Indian takeaway I’ve ever had. It was fresh and light and yummy (and just at the end of the road – bonus). The next day we had leftovers for lunch and Alexander grabbed a handful of Saag Aloo and devoured it. It was a bit surprised that he’d like it, but it was a huge hit. So this week I decided to make my own.

I based mine on a recipe from Slimming World as the picture looked the most like the one we had when we were away, but I used oil instead of their weird Fry Light stuff as I’m convinced it’s toxic and I wouldn’t be happy feeding it to a baby. I also made a few tweaks. Here’s the recipe if you fancy having a bash, it makes four rather generous portions, so maybe half it or you could have it as a family meal.

 

Saag Aloo 

(Serves 4)

  • 800g potatoes, peeled and cut into small cubes
  • 2 tbsp oil
  • 1 red onion, diced
  • 2 garlic cloves, crushed
  • 2 tsp ginger puree/paste
  • 2 tsp cumin seeds
  • 2 tsp black mustard seeds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp garam masala
  • ½ tsp chilli powder
  • Freshly ground black pepper
  • 200ml vegetable stock
  • Large bag baby leaf spinach, roughly chopped

Boil the potato cubes until tender, 8 minutes was about right. Drain well.

Add oil to a wok or frying pan 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 stir-fry until lightly browned.

Turn the heat to low and add the ground cumin, ground coriander, turmeric, garam masala and chilli powder. Season and cook for a further 1-2 minutes.

Stir in the stock and bring the mixture to the boil. Turn the heat to medium and cook until most of the stock is absorbed. Remove from the heat, stir in the spinach and let it wilt into the potato mixture.

That’s it! Simple and yummy.

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