One thing I’ve learnt about Indian cooking is that to do it justice you need to take your time. You also need to make sure you have plenty of good quality, fresh spices to hand. As a result, I generally leave it to the professionals if I want a decent curry. However, when I want something tasty for dinner and don’t have much spare time I’m not averse to taking a few shortcuts. As is the case with my recipe for Easy Sag Aloo.
Sag Aloo is one of my favourite Indian side dishes. The combination of earthy spinach, fluffy potatoes and a mild curry sauce is wonderful. Not to say incredibly moreish. Indeed, any sort of potato curry will probably win me over as the combination of flavours and textures is my idea of heaven.
This Sag Aloo was made to use up some leftover Jersey Royal potatoes that were taunting me from the fridge. Not that they needed anything special doing with them: Jersey Royals are my favourite potato and I will gladly eat them simply boiled with a little bit of butter. But I’d already snacked on enough of them and thought it best to make something a little more substantial for dinner.
The idea for a quick Sag Aloo came to me when I opened the freezer and noticed a bag of frozen spinach. Something that’s always good to have to hand for bulking out a recipe. All I needed was a few store cupboard staples and I was well on my way. Mild Curry Powder, tomato purée and a shallot make a surprisingly tasty sauce as it turns out…
Easy Sag Aloo
- 1 tbsp Olive Oil
- ½ Shallot peeled and finely chopped
- 1 clove Garlic peeled and crushed
- 1 tbsp Mild Curry Powder
- 1 tbsp Tomato Purée
- 1 tbsp Water
- 200 g Frozen Spinach defrosted, blanched and shredded
- 250 g Cooked Potatoes cut into 2cm cubes
- Heat the olive oil in a frying pan over a medium heat. Add in the shallot and fry for 5 minutes, stirring regularly, until softened. Add the garlic and cook for a further minute or so until fragrant.
- Sprinkle in the curry powder and stir through to coat the shallots, then cook for a minute or so to develop the flavour. Add the tomato purée and water to create a paste.
- Add in the cooked, shredded spinach and stir to coat in the spice mixture. Repeat with the potatoes – though don’t stir too vigorously as you want them to hold their shape.
- Serve as soon as the potatoes are heated through.
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Note: Nutritional Information is shown per serving of the recipe shown above. Any side dishes or garnishes shown in photos are not included unless they are specifically listed as part of the recipe.
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