Saag aloo
- Sara Buenfeld
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Serves 4 as a side dish
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4.3 out of 5.163 ratingsRate
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Saag aloo is a classic Indian-style side dish featuring potatoes fried in spices and spinach. Rustle up this fragrant vegetarian recipe in just 25 minutes.
Dairy-free
Egg-free
Gluten-free
Nut-free
Vegan
Vegetarian
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Makhani dhal
A star rating of 4.3 out of 5.25 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp sunflower oil
-
1 onion
finely chopped
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2 garlic cloves
sliced
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1 tbsp chopped ginger
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500g potato
cut into 2cm (¾in) chunks
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1 large red chilli
halved, deseeded and finely sliced
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½ tsp each black mustard seeds
cumin seeds, turmeric
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250g spinach leaves
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Nutrition: per serving
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kcal171
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fat6g
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saturates1g
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carbs22g
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sugars3g
low
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fibre3g
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protein4g
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salt0.7g
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Method
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step 1
Heat 2 tbsp sunflower oil in a large pan, add 1 finely chopped onion, 2 sliced garlic cloves and 1 tbsp chopped ginger, and fry for about 3 mins.
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step 2
Stir in 500g potatoes, cut into 2cm chunks, 1 halved, deseeded and finely sliced red chilli, ½ tsp black mustard seeds, ½ tsp cumin seeds, ½ tsp turmeric and ½ tsp salt and continue cooking and stirring for 5 mins more.
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step 3
Add a splash of water, cover, and cook for 8-10 mins.
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step 4
Check the potatoes are ready by spearing with the point of a knife, and if they are, add 250g spinach leaves and let it wilt into the pan. Take off the heat and serve.
RECIPE TIPS
CHICKPEAS
Add a can of chickpeas to this recipe and you have a veggie meal for two.
Recipe from Good Food magazine, April 2012
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A star rating of 4.3 out of 5.163 ratings
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