Spicy Saag Aloo Recipes

SPICY SAAG ALOO

Steps:

• Boil a medium pan of salted water over high heat.
• Once boiling, add rice and cook for 20 minutes, or until tender. Drain, then return to pan. Cover and set aside.
• Pick coriander leaves and finely chop stalks. Peel and finely chop onion, then chop everything together.
• Heat 1 tablespoon of oil in a large saucepan over medium heat. Add onion and coriander and fry for 10 minutes, or until golden brown. Add curry paste and stir, frying for 1 minute.
• Cook gently, while you wash and chop potatoes into 2cm chunks. Finely chop tomatoes, then add to pan with the potato and enough hot water to almost cover them. Cover pan and cook for 15 minutes, or until almost soft.
• Trim and pick lettuce leaves, then put aside. Peel and crush garlic, halve and deseed chilli, then chop together.
• Test potatoes with the tip of a sharp knife - if they're nearly tender, remove lid, increase heat and cook for 5 minutes, until thickened.
• Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds, garlic and chilli, then fry gently for 1 minute, or until golden.
• Add spinach to the potato, cover and reduce heat to medium. Cook for 2 minutes, or until spinach has wilted. Add half the chilli oil and stir through.
• Taste and season. Divide the rice and curry between plates. Scatter with coriander and serve with lettuce leaves and yoghurt, drizzling chilli and garlic oil over everything just before you eat.

SAAG ALOO

Steps:

• 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.
• 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.
• Add a splash of water, cover, and cook for 8-10 mins.
• 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.

SPICED SALMON WITH TRAYBAKED SAG ALOO

Steps:

• Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 mins. Drain in a colander and leave to steam dry for a few mins. Toss the potatoes in a roasting tin with 1 tbsp oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning. Roast for 20 mins, tossing halfway through. Boil the kettle.
• Put the spinach in a colander and pour over boiling water until wilted. Use the back of a wooden spoon to squeeze out most of the water. Rub the salmon generously with the spice paste and drizzle with oil. Stir the spinach through the potatoes and top with the salmon, skin-side down. Increase the heat to 220C/200C fan/gas 7. Return to the oven for 20-25 mins or until the salmon is just cooked. Remove the salmon to stir the cream into the potatoes, then replace the salmon and serve with lemon wedges for squeezing over.

SAAG ALOO

Steps:

• Prepare a large bowl of ice water, and set aside. Place a large pot of water over high heat, and bring to a boil. Add large-leaf spinach, and blanch until bright green and tender, 1 to 2 minutes. Drain, immediately plunge into ice water until cooled, and drain again. Squeeze out excess moisture, chop finely, and set aside.
• In a large sauté pan over medium heat, heat olive oil until shimmering. Add onion, and cook until soft and golden, 7 to 8 minutes. Add garlic, ginger, and chilies and sauté until the garlic and ginger are light brown, 2 to 3 minutes. Add the baby spinach and cook 1 minute. Add turmeric, and sauté 2 to 3 minutes.
• Add the blanched, chopped spinach. Season with salt to taste. Cook 5 to 10 minutes, stirring often. Add fenugreek leaves, butter, nutmeg, and, if desired, heavy cream. Simmer 5 minutes more, stirring occasionally. If necessary, lower heat to medium-low. Serve hot topped with, if desired, fried potato dumplings.