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If you’re looking for something a little different to spice up dinner weekday dinner times, the author, recipe and food content creator behind @amysheppardfood, Amy Sheppard has shared an “easy” and “delicious” saag aloo recipe. Taking just 30 minutes to cook, the dish is particularly good for days when you’re short on time.
Saag Aloo is a beautifully spiced Indian dish made with a base of potatoes and spinach.
It can be served with bread or rice as a main dish, or as a side or starter plate for curry night.
The dish offers a kick for families who enjoy spicy food. Amy said: “The easy Saag Aloo is a delicious option that costs just 75p per portion, provides one of your five a day and is high in vitamin K. Ready in under 30 minutes, it is vegetarian and gluten-free.”
The recipe also uses a whole bag of kale or spinach, so there’s no food waste to worry about.
How to make Amy’s Saag Aloo
The recipe was developed by Amy Sheppard for Discover Great Veg.
- Prep: Five minutes
- Cook: 25 minutes
- Serves four people as a main course
- One kilogram of new potatoes
- Vegetable oil for frying
- Red onion finely sliced
- A 250g bag of fresh spinach, roughly chopped, if preferred or leave as is for speed
- Two cloves of garlic, finely chopped
- One and a half tablespoons of medium, curry powder
- One teaspoon of black onion seeds (plus a little extra to sprinkle over the top)
- 400g tin chopped tomatoes
- 500ml vegetable stock
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To begin, cut the potatoes in half, or thirds for bigger potatoes, and place them in a saucepan of cold, salted water.
Bring the water to the boil and when bubbling, simmer for 15 minutes or until tender. Then, drain and set your potatoes aside.
Heat a drizzle of oil in a large deep frying pan. Add in the red onion and fry for five minutes on medium heat until soft.
Next, add in the spinach and stir for two minutes until wilted. Stir in the garlic, curry powder and black onion seeds and fry for one minute.
Drain the liquid from the tinned tomatoes in a colander. Discard the juice and add the tomatoes to the pan.
Stir in the drained potatoes and stock, then season with salt and pepper.
Simmer on medium heat for 10 minutes, stirring regularly until the stock has reduced and thickened. Don’t worry if the potatoes break up a little, this will help them to absorb some of the flavour of the sauce.
Finally, if you are eating the Saag Aloo as a main course, serve on a bed of rice and sprinkle it with a few black onion seeds
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