Saag Aloo
So Tasty and easy to make, I made this as a side dish for my wining Lamb Cutlets.
One judge said it was refined and head and shoulders above the rest! Another said the only problem with the dish was there wasn’t another lamb cutlet. So here’s the potato recipe that went along with the lamb!
Saag Aloo
So Tasty and easy to make, I made this as a side dish for my wining Lamb Cutlets.
One judge said it was refined and head and shoulders above the rest! Another said the only problem with the dish was there wasn’t another lamb cutlet. So here’s the potato recipe that went along with the lamb!
Cooking Instructions
- 1
Put the stock into a large pan, bring to the boil, whilst it’s boiling peel and chop the potatoes, when it’s got to the boil add the potatoes for simmering for 12 minutes.
- 2
Whilst they are simmering prepare the onion and garlic. Put the oil and a small knob of butter in a large frying pan heat on a high heat fry the onions and garlic until golden.
- 3
After the 12 minutes are up check the potatoes are soft but still slightly firm, drain them in the sink and set aside.
- 4
Once the onions are nicely browned, push the mixture to one side and add all the spices, warming them so they heat through, make sure they don’t burn, once you hear the popping of the mustard seeds add half of the butter.
- 5
Chuck in the potatoes and stir well covering them with the delicious spices!
- 6
Add the spinach, squeeze the lemon, stirring well! The rest of the butter, then the chopped tomatoes simmering them quickly this dish doesn’t have lots of sauce! Add salt, stir again.
- 7
Give a good stir trying to keep some of the potatoes into chunks. Serve enjoy !
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