Restaurant Standard Saag Aloo

Submitted by Triedandtested

"My son hates veggies but this he likes. This is an adaptation of a recipe from curryfrenzy.com which comes as close to my local indian restaurant sag aloo that I can achieve."

 

• Ready In: 40mins
• Ingredients: 19
• Serves: 4

ingredients

• 4 medium potatoes, quartered
• 3 tablespoons curry massalla gravy
• 2 tablespoons thick yogurt
• 1⁄2 onion, coarsely chopped
• 3 teaspoons curry powder (hot or medium)
• 1 teaspoon hot chili powder
• 2 hot green chili peppers, finely chopped with seeds
• 4 crushed garlic cloves
• 2 teaspoons gingerroot, grated
• 5 tablespoons vegetable oil
• 10 tablespoons roughly chopped coriander leaves
• 1 tablespoon whole coriander leaves
• 300 g spinach leaves, coarsely chopped
• 1 teaspoon garam masala
• 1 ounce butter
• 1 teaspoon turmeric
• 1⁄2 teaspoon sugar
• 1 1⁄2 teaspoons salt
• 1 tablespoon water

directions

1. Par-Boil the potatoes with a 0.5 tsp salt and turmeric for around 10-15 minutes being very careful to just undercook by around 5 minutes.
2. Make a paste of the curry powder, garam massalla and chilli powder with a little water.
3. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.
4. Add the curry and chilli powder paste and stir fry for a further 30 secs.
5. Add the potatoes, the Massalla Gravy, yogurt and spinach and simmer for 5 minutes or until the spinach is reduced, stirring occasionally.
6. Add knob of butter and sugar - salt to taste.
7. Now add the finely chopped coriander leaves and cook for a further minute.
8. Serve with the whole coriander leaves sprinkled over the top.

Reviews

[currybunny]

Lovely side dish - I left out the green chillis as I was serving this with a number of other hot dishes. This initially seemed quite "light" in flavour but it had a complexity which built as you ate more. I used recipe 167481 to make the curry massalla gravy; thanks for posting your excellent recipe!

 

[Member 610488]

I wasn't too sure what curry masala gravy was so I used vindaloo paste that I had left over from a previous curry I had made. Otherwise made as written. Really good and easy to make. It looks complicated but it is not that hard.