Had a craving for spinach. Bought a bag of spinach. Made a lentil and spinach curry with yogurt (okay enough, but not really worth inclusion in the blog). Then made chana saag and aloo saag (chickpea & spinach, and potato & spinach), which were worth inclusion. Plus I have a few green leaves left for my sister’s guinea pigs. Leafy, iron-rich result all round I feel.
Recipes from http://www.goodtoknow.co.uk/recipes/537962/saag-aloo and from http://www.quickindiancooking.com, which is a frankly lovely and quite hilarious blog. Go visit. Go on, shoo.
Aloo You Saaaaaagggg
Tin new potatoes, drained, rinsed and chopped into small chunks
Generous handful fresh spinach, chopped
Clove garlic, chopped finely
Half a white onion, chopped finely
Chilli powder, ginger, mustard seeds, cumin, turmeric
Salt and vegetable oil
Heat vegetable oil in a wok, and sling in the mustard seeds and cumin. When they become fragrant, add the onion and fry gently for a good 5-10 minutes.
Add the garlic, ginger, chilli and turmeric and cook for a minute.
Add the potatoes and cook at medium high for 10 minutes, stirring occasionally.
Add the chopped spinach and a dash of salt. Stir until the spinach wilts, then serve.
Tin chickpeas, drained.
Generous handful spinach, chopped
4 cherry tomatoes, chopped
Turmeric, chilli, ginger, cumin, garam masala
1 clove garlic, minced
Vegetable oil and salt
In a wok, heat the oil then add the onion. Cook gently for 10 minutes until it begins to caramelise (don’t skimp, I think the onion is key to this dish)
Add the ginger and garlic, saute for 5 minutes more.
Add the turmeric, masala, chilli and cumin, stir well.
Add the tomatoes and stir. Add a little hot water. Cook for five minutes.
Add the spinach and the chickpeas.
Cook for another 5-10 minutes, add the honey and a little salt.