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Ingredients
1 | onions onion | ||
diced | |||
oil oil | |||
2 | garlic cloves garlic cloves | ||
crushed | |||
1 tsp tsp | Dijon mustard Dijon mustard | ||
0.5 tsp tsp | chilli powder chilli powder | ||
salt salt | |||
0.5 tsp tsp | ground tumeric ground tumeric | ||
500 g g | baby potatoes baby potato | ||
halved | |||
100 ml ml | water water | ||
240 g g | spinach spinach |
Saag Aloo
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0:20 min
(50)
Method
Preparation time: 0:15 min
You can make this saag aloo side dish in no time, and it’s a great accompaniment to curries and other sharing dishes.
1. Fry 1 sliced onion in oil for 5 minutes over a medium heat. Add 2 crushed garlic cloves, 1 tsp cumin, 1 tsp Dijon mustard, ½ tsp chilli powder, salt and ½ tsp turmeric.
2. Stir in 500g halved baby potatoes, coating in the spices. Add 100ml water, cover and cook for 8-10 minutes.
3. Remove the lid and increase the heat until the potatoes begin to crisp, then wilt in 240g spinach with a splash of water.