RESTAURANT STANDARD SAAG ALOO
My son hates veggies but this he likes. This is an adaptation of a recipe from curryfrenzy.com which comes as close to my local indian restaurant sag aloo that I can achieve.
Provided by Triedandtested
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- 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.
- 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.
- 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.
- Add knob of butter and sugar - salt to taste.
- Now add the finely chopped coriander leaves and cook for a further minute.
- Serve with the whole coriander leaves sprinkled over the top.
Nutrition Facts : Calories 434.3, Fat 24.4, SaturatedFat 6.3, Cholesterol 16.3, Sodium 1216.6, Carbohydrate 49.8, Fiber 7.9, Sugar 4.7, Protein 8.3
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