Saag Aloo with Coconut Masala Sauce
Saag, meaning greens, spinach in this case and aloo meaning potato is not a authenic Indian dish but very popular in the U.K.
For 4 Person(s)
- 5 Tbsp(s) Oil, seperated
- 4 large Potatoes, cut into 1
- 1 medium Onion, diced large
- 5 cloves Garlic, minced
- 2 Tbsp(s) Ginger, diced
- 1 Tbsp(s) Cumin
- 1 Tbsp(s) Madaras Curry
- 1/4 tsp(s) Turmeric
- 1 tsp(s) Mustard Seed
- 5 medium Red Chilies, diced
- 2 can(s) Coconut Milk
- 1 can(s) Diced Tomatoes
- 1 ea Lime, juiced
- 2 package(s) Spinach, frozen
- Cilantro, for garnish
Saag Aloo with Coconut Masala Sauce Directions
- Add oil to a large pan or wok and stir fry the diced potatos until close to done and browned. Remove from the pan and set-aside.
- Add oil to the pan and cook the onions until translucent. Add the garlic, ginger, chilies, cumin, curry, turmeric, and mustard seed. Cook for a few minutes until fragerant.
- Add the coconut milk, diced tomatoes and juice of one lime. Heat until the tomatoes begin to break-down.
- Add the drained spinach and return the potatoes. Mix and cook until the potatoes are al-dente.
- Serve by itself, over rice or with naan.