Restaurant Standard Saag Aloo

Name: Restaurant Standard Saag Aloo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 4 medium potatoes; 3 tbsp curry massalla gravy; 2 tbsp thick yogurt; 0.5 onion; 3 tsp curry powder; 1 tsp hot chili powder; 2 hot green chili peppers; 4 crushed garlic cloves; 2 tsp gingerroot; 5 tbsp vegetable oil; 10 tbsp roughly chopped coriander leaves; 1 tbsp whole coriander leaves; 300 g spinach leaves; 1 tsp garam masala; 1 oz butter; 1 tsp turmeric; 0.5 tsp sugar; 1.5 tsp salt; 1 tbsp water

Gently simmered potatoes, curry massalla gravy and yogurt, warmed with curry powder and chilli, a South Asian dish. It comes to the table with whole coriander leaves sprinkled over the top.

40 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 25 min · 40 min total
Difficulty: medium

1
Par-Boil the potatoes with a 0.5 tsp salt and turmeric for around 10-15 minutes being very careful to just undercook by around 5 minutes.
2
Make a paste of the curry powder, garam massalla and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.
5 min
3
Add the curry and chilli powder paste and stir fry for a further 30 secs. Add the potatoes, the Massalla Gravy, yogurt and spinach and simmer for 5 minutes or until the spinach is reduced, stirring occasionally.
4
Add knob of butter and sugar - salt to taste. Now add the finely chopped coriander leaves and cook for a further minute.
5
Serve with the whole coriander leaves sprinkled over the top.