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Posts Tagged ‘Aloo’

  • 2 medium potatoes, peeled
  • 1 small cauliflower
  • 2 tbsp oil
  • 1 tsp panch phoran
  • 2 cloves
  • 2 cardamom pods (seeds only)
  • ½ tsp cinnamon
  • 1 bay leaf
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • ½ tsp salt
  • 2 tsp sugar
  • 250ml water
  • 2 tomatoes, chopped
  • 200ml yoghurt

Method:

  • Heat the oil in a pan, cut the potato & cauliflower into chunky pieces & fry for 5 mins, turning frequently.
  • Now stir in the panch phoran, cloves, cardamom, cinnamon, bay leaf, turmeric & chilli powder & cook for a minute.
  • Add the water with the salt & sugar, bring to the boil & then simmer on a low heat for 15 mins or just until the potatoes & cauliflower is just cooked.
  • Stir in the yoghurt & tomatoes and cook for a further 5 mins.

Decorate with some chopped fresh coriander & a sprinkle of garam masala. Serve as a side dish or with naan, chapatis as a main course. Enjoy!

Serves 2-4

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Saag Aloo

Saag Aloo, a favourite in the curry house & now even better with this new & improved recipe.

  • 160g Bag of baby Spinach
  • 2 Green finger Chillies, left whole
  • ½ Large Red Onion, sliced
  • 1 tbsp oil
  • 2 Garlic cloves, crushed
  • 1″ Piece of fresh Ginger, grated
  • ½ tsp Chilli powder
  • 1 large baking Potato
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • ½ tsp Turmeric
  • ½ tsp Bengali 5 spice (Optional)
  • ½ tsp Salt
  • A Splash of Lemon juice
  • Fresh coriander

 

Method:

  • Peel the Potato, halve it & part boil for 10-12 mins. Allow to cool then cut into 1½” chunks. Put to one side.
  • Heat the oil in a pan and add the mustard seeds, cumin seeds, Bengali 5 spice, red onion, garlic and ginger and fry for 3-4 minutes until the onion has softened slightly.
  • Now add in the chilli powder, green chillies, turmeric, salt & stir. Now add the potato and brown a little on all sides, then add half of the spinach and stir until wilted slightly then add remaining spinach.
  • Add the lemon juice & cover the pan and simmer for a couple of minutes on low heat until the potatoes become tender and the spinach has wilted. Garnish with a few sprigs of coriander. Serve hot as an accompliment to a curry or as a main course with rice or Naan bread. Enjoy!

Serves 4

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