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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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35 min
(64)
Method
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.
