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Fridge-raid saag aloo

Saturday - June 19, 2021 12:01 am , Category : RECIPES

 
Ingredients:

1 tbsp sunflower or coconut oil, plus extra for frying
2 leftover cooked 
potatoes, cut into roughly 2cm/¾in chunks, or 2 medium potatoes, peeled
1 medium 
onion, thinly sliced
2 heaped tsp medium 
curry powder
3cm/1¼in piece fresh root ginger, peeled and grated or ½ tsp ground ginger
1 green chilli, roughly chopped or ¼ tsp chilli flakes
1 large 
garlic clove, finely chopped
2 medium 
tomatoes, roughly chopped, or about 150g/5½oz tinned tomatoes
pinch sugar
200g/7oz mixed greens, such as baby spinach, chard, kale and lettuce, shredded
salt
To serve
freshly cooked 
basmati rice
yoghurt or raita

Method:
 
Heat the oil in a large, deep frying pan and fry the onions for 5 minutes over a medium heat, then add the cooked potato and fry for another 5 minutes until golden. If you don't have any leftover potatoes, bring a pan of water to the boil and cook your potatoes until just tender, then cut into roughly 2cm/¾in chunks and fry with the onions. Tip into a bowl and set aside.
Add a little more oil to the pan, reduce the heat slightly and add the curry powder, ginger and chilli. Stir for a minute or two.
Add the garlic and fry for 30 seconds, then add the tomatoes, sugar and 50ml/2fl oz water. Cook for 10–15 minutes until the sauce has thickened.
Add the chopped greens and allow to wilt, then return the cooked potatoes and onions to the pan. Season with salt and cook for 5–10 minutes more.
Serve with basmati rice and yoghurt or raita.
 

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