Restaurant Standard Saag Aloo

Name: Restaurant Standard Saag Aloo
Ingredients: 4 medium potatoes, quartered; 3 tablespoons curry massalla gravy; 2 tablespoons thick yogurt; 1/2 onion, coarsely chopped; 3 teaspoons curry powder (hot or medium); 1 teaspoon hot chili powder; 2 hot green chili peppers, finely chopped with seeds; 4 crushed garlic cloves; 2 teaspoons gingerroot, grated; 5 tablespoons vegetable oil; 10 tablespoons roughly chopped coriander leaves; 1 tablespoon whole coriander leaves; 300 g spinach leaves, coarsely chopped; 1 teaspoon garam masala; 1 ounce butter; 1 teaspoon turmeric; 1/2 teaspoon sugar; 1 1/2 teaspoons salt; 1 tablespoon water

19 ingredients

8 steps

Ingredients

4 medium potatoes, quartered
3 tablespoons curry massalla gravy
2 tablespoons thick yogurt
1/2 onion, coarsely chopped
3 teaspoons curry powder (hot or medium)
1 teaspoon hot chili powder
2 hot green chili peppers, finely chopped with seeds
4 crushed garlic cloves
2 teaspoons gingerroot, grated
5 tablespoons vegetable oil
10 tablespoons roughly chopped coriander leaves
1 tablespoon whole coriander leaves
300 g spinach leaves, coarsely chopped
1 teaspoon garam masala
1 ounce butter
1 teaspoon turmeric
1/2 teaspoon sugar
1 1/2 teaspoons salt
1 tablespoon water

Directions

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.
3

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

Add the curry and chilli powder paste and stir fry for a further 30 secs.
5

Add the potatoes, the Massalla Gravy, yogurt and spinach and simmer for 5 minutes or until the spinach is reduced, stirring occasionally.
6

Add knob of butter and sugar - salt to taste.
7

Now add the finely chopped coriander leaves and cook for a further minute.
8

Serve with the whole coriander leaves sprinkled over the top.