Saag Aloo

Name: Saag Aloo: Spinach and Potato Curry with Peas, Chapati and Raita
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 500 Grams of New potatoes; 1 Piece of Red onion; 1 Piece of Large red chilli; 15 Grams of Fresh coriander; 300 Grams of Spinach; 1 Tbsp of Vegetable oil; 2 Grams of Cumin seeds; 10 Grams of Ginger garlic paste; 30 Grams of Tomato paste; 2 Grams of Garam masala; 4 Grams of Curry powder; 2 Grams of Turmeric powder; 2 Grams of Coriander powder; 150 ML of Water; 1 Piece of Vegetable stock cube; 100 Grams of Green peas; 170 Grams of Natural yogurt; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Piece of Cucumber; 1 Tsp of Salt; 1 Tsp of Black pepper; 4 Piece of Chapati

Spinach and Potato Curry with Peas, Chapati and Raita

Traditionally a South Asian dish, saag aloo simply translates to spinach and potato and is a curry commonly eaten with chapati.

49 Reviews

Cals 634 · Prot 28 · Carbs 115 · Fat 11

Vegetarian

25 min

Saag Aloo: Spinach and Potato Curry with Peas, Chapati and Raita

Traditionally a South Asian dish, saag aloo simply translates to spinach and potato and is a curry commonly eaten with chapati.

49 Reviews

Cals 634 · Prot 28 · Carbs 115 · Fat 11

Vegetarian

Ingredients

Curry

New potatoes

500 Grams

Red onion

1 Piece

Large red chilli

1 Piece

Fresh coriander

15 Grams

Spinach

300 Grams

Vegetable oil

1 Tbsp

Cumin seeds

2 Grams

Ginger garlic paste

10 Grams

Tomato paste

30 Grams

Garam masala

2 Grams

Curry powder

4 Grams

Turmeric powder

2 Grams

Coriander powder

2 Grams

Water

150 ML

Vegetable stock cube 15*

0.5 Piece

Green peas

100 Grams

Natural yogurt 4*

170 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Raita

Cucumber

1 Piece

Salt

0.5 Tsp

Black pepper

0.5 Tsp

To serve

Chapati 10*11*

4 Piece

Allergens

*15 Celery, *4 Milk, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2645 / 634
Fats (g)	10.6
of which saturated (g)	3.2
Carbohydrates (g)	115
of which sugars (g)	17.2
Fibers (g)	16.2
Proteins (g)	28.1
Salt (g)	2.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil potatoes

Bring a pot of salted water to the boil. Chop the new potatoes (skins on) into quarters. Add them to the pot and cook for 15 min or until tender. Drain once cooked.

2 Prep vegetables

Meanwhile, peel and finely chop the red onion. Finely slice the red chilli. Finely chop the fresh coriander (stems included). Trim and discard the spinach stalks and roughly chop the leaves.

3 Fry

Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the onions and cumin seeds with a pinch of salt and fry for 5 min until softened. Add the ginger garlic paste, tomato paste, garam masala, curry powder, turmeric and coriander powder. Fry for 1 min further.

4 Simmer

Add the measured water, red chilli (spicy!) (reserve some for garnish), spinach and crumbled 0.5 stock cube. Reduce the heat to medium and cook for 3-4 min until thickened. Add the green peas and drained new potatoes and cook for 1 min further. Remove from heat and add half of the yogurt and half of the coriander (reserve the rest for the raita). Season with salt and pepper and mix well.

5 Make raita

Meanwhile, grate the cucumber and squeeze out any excess water. In a small bowl, combine the cucumber with the remaining yogurt and coriander. Season with salt and pepper. Mix well and set aside.

6 Serve

Microwave the chapatis for 30 sec or until hot. Divide the curry among bowls and garnish with remaining red chilli (spicy!). Serve the chapati and raita to the side.