Cooking Tips
Fridge-raid saag aloo
Clear the slightly sorry greens and leftover potatoes out the fridge to make this versatile vegetable curry. It can easily be doubled to serve four.
Ingredients
- 1 tbsp sunflower or coconut oil, plus extra for frying
- 2 leftover cooked potatoes, cut into roughly 2cm/¾in chunks, or 2 medium potatoes, peeled
- 1 medium onion, thinly sliced
- 2 heaped tsp medium curry powder
- 3cm/1¼in piece fresh root ginger, peeled and grated or ½ tsp ground ginger
- 1 green chilli, roughly chopped or ¼ tsp chilli flakes
- 1 large garlic clove, finely chopped
- 2 medium tomatoes, roughly chopped, or about 150g/5½oz tinned tomatoes
- pinch sugar
- 200g/7oz mixed greens, such as baby spinach, chard, kale and lettuce, shredded
- salt
To serve
- freshly cooked basmati rice
- yoghurt or raita
Method
-
Heat the oil in a large, deep frying pan and fry the onions for 5 minutes over a medium heat, then add the cooked potato and fry for another 5 minutes until golden. If you don’t have any leftover potatoes, bring a pan of water to the boil and cook your potatoes until just tender, then cut into roughly 2cm/¾in chunks and fry with the onions. Tip into a bowl and set aside.
-
Add a little more oil to the pan, reduce the heat slightly and add the curry powder, ginger and chilli. Stir for a minute or two.
-
Add the garlic and fry for 30 seconds, then add the tomatoes, sugar and 50ml/2fl oz water. Cook for 10–15 minutes until the sauce has thickened.
-
Add the chopped greens and allow to wilt, then return the cooked potatoes and onions to the pan. Season with salt and cook for 5–10 minutes more.
-
Serve with basmati rice and yoghurt or raita.
Fridge-raid saag aloo