sovegan.com
Spring Saag Aloo
We give this classic South Asian dish a seasonal twist using asparagus, peas and baby spinach. Enjoy this on its own or serve as a side.
Ingredients
Ingredients
- new potatoes, halved (see notes)
- salt
- vegetable oil, we use rapeseed oil
- cumin seeds
- mustard seeds
- nigella seeds
- red onion, peeled + finely chopped
- garlic cloves, peeled + finely chopped
- green chilli, finely chopped
- tomato puree
- turmeric
- garam masala
- asparagus, end trimmed + cut into 1 inch pieces
- frozen peas
- baby spinach
Method
- 1
Put the potatoes into a medium saucepan of cold salted water. Bring to the boil then cook for 9-10 minutes until tender. Drain into a colander and leave to steam dry.
- 2
Heat 2 tablespoons of oil in a large high-sided frying pan on a medium heat. Add the cumin, mustard and nigella seeds. Cook, stirring until they begin to pop.
- 3
Add the red onion along with a big pinch of salt. Cook for 5 minutes until soft.
- 4
Add the garlic and chilli and cook for 1 minute.
- 5
Then stir in the tomato puree, turmeric and garam masala. Cook for 1 minute while stirring.
- 6
Tip in the cooked potatoes and stir so that each potato is nicely coated in the spices. Then pour in 200ml (6.8 fl.oz) of water. Turn up the heat to high, stir in the asparagus and cook for 3 minutes.
- 7
Next tip in the peas and spinach. Cook for a further 2-3 minutes, stirring regularly until the peas have defrosted and the spinach is wilted.
- 8
Finally season to taste, then serve.
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