Скачать с ютуб Easy Restaurant Style Saag Aloo в хорошем качестве

Easy Restaurant Style Saag Aloo

A beautifully spiced dish made with potatoes and spinach, saag aloo makes a great side dish for curry night, or a delicious and filling lunch by itself. Such a classic on the British Indian Restaurant menu, Saag Aloo is serious comfort food. It's easy to prepare, and you should be able to pick up all of the ingredients at the supermarket. I like to add a bit of chilli heat to mine, plus a dash of stock - which works together with the ghee and spices to create an amazing aromatic sauce that clings to the potatoes and spinach. Free printable recipe is available on our site: https://www.kitchensanctuary.com/saag... To par boil your potatoes: 1. Place the potatoes in a pan and cover with cold water. 2. Bring to the boil, then simmer for 8-10 minutes until tender. 3. Once cooked, drain the potatoes. Serves 4 Ingredients for the Saag Aloo: 600 g (1.3 lbs) potatoes peeled and chopped into bite-size pieces (waxy or floury potatoes are fine – I use Rooster potatoes) 3 tbsp ghee or sunflower oil 2 tsp cumin seeds 1 tsp mustard seeds 1 large red onion peeled and diced 2 cloves garlic minced 1 red chilli finely chopped (use a milder chilli such as serrano or fresno if you don’t like it too hot, or use a hotter chilli such as a couple of birds eye chillies if you like it spicier). 1 tsp turmeric 1 tsp garam masala 1/8 tsp ground fenugreek 1 tbsp tomato puree 1/4 tsp salt 120 ml (½ cup) chicken stock 150 g (4 packed cups) baby spinach To serve: Fresh coriander Instructions: 1. Place the potatoes in a pan and cover with cold water. Bring to the boil, then simmer for 8-10 minutes until tender. 2. Once cooked, drain the potatoes. 3. Meanwhile heat the ghee or oil in a large frying pan over a medium-high heat, until hot. 4. Add the cumin seeds and mustard seeds and cook for 1 minute until the seeds start to pop. 5. Turn the heat down to medium, add in the onion and cook for 5 minutes, stirring occasionally, until the onions soften. 6. Add in the garlic and chilli and cook for a further minute. 7. Add in the turmeric, garam masala, fenugreek, tomato puree and cook for a minute, stirring together to coat the onions. 8. Then add in the boiled potatoes and salt. Stir again to coat the potatoes. 9. Add the stock and spinach, stir and heat for a minute until the spinach wilts. 10. Serve topped with fresh coriander. #Fakeaway #CookingShow #Recipe