Saag Aloo

Saag Aloo

Serves 4

Points: 2½ points/serving

Core recipe

1kg fresh spinach, rinsed, drained and large stalks removed
low fat cooking spray
2tsp whole black mustard seeds
1 medium onion, sliced thinly
2 garlic cloves, chopped finely
900g potatoes, peeled and cut into 2.5cm cubes
½tsp cayenne or dried chilli flakes
1tsp ground cumin
1tsp ground coriander
seasoning

Cook spinach in large pan with very little water, covered, for 5 minutes until wilted.  Season, drain and chop.  Spray same saucepan with low fat cooking spray, cook mustard seeds for a couple of seconds until they pop, then add onion and garlic and stir fry for 2 minutes.  Add potatoes and cayenne or chilli flakes and fry for another 2 minutes.  Add spinach, cumin, coriander and seasoning and 300ml water.  Bring to the boil then simmer over the lowest possible heat with a lid on for 30-40 minutes until potatoes are tender.  Stir occasionally, adding a little more water if the mixture looks like it might become too dry and stick.

Saag aloo with lime and coriander rice

Syns per serving: Free

Serves 4

900 g floury potatoes, such as Deriree or King Edward, peeled and cubed

frylight

1 onion, thinly sliced

2 garlic cloves, finely chopped

1 tsp finely grated fresh ginger

1 red chilli, deseeded and finely chopped

2 tsp each of cumin seeds and black mustard seeds

2 red peppers, deseeded and cut into bite-size chunks

1 tsp each of ground cumin and ground coriander

1/2 tsp each turmeric, garam masala and mild chilli powder

salt and pepper

200 ml veg stock

250 g baby spinach, roughly chopped

lime wedges, to serve

For the lime and coriander rice

350 g dried basmati rice

1/2 small pack of fresh coriander leaves, finely chopped

finely grated zest and juice of 1 unwaxed lime

Boil the potatoes for 8-10 min, or until just tender, then drain and set aside.

Spray a large frying pan with frylight and place over a medium-high heat. Add the onion, garlic, ginger, chilli and cumin and mustard seeds, and stir-fry for 1-2 minutes. Add the boiled potatoes and the peppers and cook for a further 6-8 min, or until the potatoes are lightly browned all over.

Reduce the heat to low, add the spices, then season and cook for 1-2 min. Stir in the stock and bring to the boil. Cover, turn up the heat to medium and cook for 5-6 min. Remove from the heat and stir in the spinach.

Meanwhile, cook the basmati rice according to the packet instruction and drain well. Stir the coriander and lime zest and juice into the cooked rice. Serve with the curry and lime wedges for squeezing over.