Restaurant Standard Saag Aloo |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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My son hates veggies but this he likes. This is an adaptation of a recipe from which comes as close to my local indian restaurant sag aloo that I can achieve. Ingredients:
4 medium potatoes, quartered |
3 tablespoons curry massalla gravy |
2 tablespoons thick yogurt |
1/2 onion, coarsely chopped |
3 teaspoons curry powder (hot or medium) |
1 teaspoon hot chili powder |
2 hot green chili peppers, finely chopped with seeds |
4 crushed garlic cloves |
2 teaspoons gingerroot, grated |
5 tablespoons vegetable oil |
10 tablespoons roughly chopped coriander leaves |
1 tablespoon whole coriander leaves |
300 g spinach leaves, coarsely chopped |
1 teaspoon garam masala |
1 ounce butter |
1 teaspoon turmeric |
1/2 teaspoon sugar |
1 1/2 teaspoons salt |
1 tablespoon water |
Directions:
1. Par-Boil the potatoes with a 0.5 tsp salt and turmeric for around 10-15 minutes being very careful to just undercook by around 5 minutes.
2. Make a paste of the curry powder, garam massalla and chilli powder with a little water.
3. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.
4. Add the curry and chilli powder paste and stir fry for a further 30 secs.
5. Add the potatoes, the Massalla Gravy, yogurt and spinach and simmer for 5 minutes or until the spinach is reduced, stirring occasionally.
6. Add knob of butter and sugar - salt to taste.
7. Now add the finely chopped coriander leaves and cook for a further minute.
8. Serve with the whole coriander leaves sprinkled over the top.
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