Ingredients
-
4
-
3
-
2
-
1/2
-
3
-
1
-
2
-
4
-
2
-
5
-
-
-
-
-
Directions
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.,Lovely side dish – I left out the green chillis as I was serving this with a number of other hot dishes. This initially seemed quite “light” in flavour but it had a complexity which built as you ate more. used recipe 167481 to make the curry massalla gravy; thanks for posting your excellent recipe!,I wasn’t too sure what curry masala gravy was so used vindaloo paste that I had left over from a previous curry I had made. Otherwise made as written. Really good and easy to make. It looks complicated but it is not that hard.
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Steps
|
1
Done
|
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
Done
|
Make a Paste of the Curry Powder, Garam Massalla and Chilli Powder With a Little Water. |
|
3
Done
|
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. |
|
4
Done
|
Add the Curry and Chilli Powder Paste and Stir Fry For a Further 30 Secs. |
|
5
Done
|
Add the Potatoes, the Massalla Gravy, Yogurt and Spinach and Simmer For 5 Minutes or Until the Spinach Is Reduced, Stirring Occasionally. |
|
6
Done
|
Add Knob of Butter and Sugar - Salt to Taste. |
|
7
Done
|
Now Add the Finely Chopped Coriander Leaves and Cook For a Further Minute. |
|
8
Done
|
Serve With the Whole Coriander Leaves Sprinkled Over the Top. |
