Just 24 hours stand between me and the weekend right now. To say I’m preoccupied with my impending freedom is an understatement. I really do live for the weekend. A few years ago the arrival of the weekend would have almost definitely have meant a trip to a local take away.
When I order an Indian take-away there is one thing I cannot do without, and thats a side of Saag Aloo. It doesn’t make a difference whether I’m ordering a biryani, tandori chicken, or a passanda. It doesn’t even matter if I’ve ordered a pilau rice, a keema naan or both! I HAVE to have a portion of Saag Aloo. I absolutely love spicy food and there is something about the balance of flavours in a Saag Aloo that I just love.
Authentic Saag Aloo
Saag Aloo is a Northern Indian dish made up of spinach (Saag) and potatoes (Aloo). the spices I’ve used are also pretty authentic but there is one thing missing which is used in almost all Indian recipes – ghee. For those of you who don’t know, ghee is clarified butter that originated in ancient India. What is meant by clarified butter is that it has had its milk solids removed. Ghee features in most authentic recipes that you will find on the internet but as its not easily available across the UK I’ve done my best to leave it out whilst keeping the taste the same. I hope you enjoy!
Saag Aloo Recipe
Try my take of a curry house classic - saag aloo - made with British new potatoes!
- 8 new potatoes
- 1 tbsp butter
- 1/2 onion diced
- 2 cloves garlic minced
- 1 chilli sliced
- 1/2 tsp cumin seeds
- 1/2 tsp coriander ground
- 1/2 tsp mustard seeds
- 1 pinch salt
- 250 grams spinach
- 1/4 tsp garam masala
- 1 tomato
Par-boil the potatoes in boiling water (cook them for half the time you normally would)
Melt thef butter in a frying pan (you can add a little oil to stop it burning)
Gently fry the onion, spices, and the garlic cloves, for roughly 5 mins.
Once the onion has softened add the chilli.
Check the potatoes have begun to soften drain them, and slice so they are about 1cm thick.
Put them into the spice and onion mix to fry for 10mins along with half of your spinach.
When the potatoes have taken on the flavour of the spices add the rest of the spinach and the tomato (chopped) and allow to cook for no longer than 5 mins.
It is now ready to serve!
Having “take away style recipes in your repertoire is an essential for me. They’re not only healthier but they are kinder on your purse too. I dread to think how much I’ve spent at the local curry house over the years. One of the best examples of this is my recipe for Chinese Fakeaway Ribs! Of course the take away has a certain charm and when you have to walk past it on the way home like I do the convenience is a real draw. But try this saag aloo recipe next time you cook yourself a curry and I’m sure it will not disappoint!
Is there a certain dish you can’t live without when ordering a take away? Have you come up with any take away style recipes? I’d love to hear in the comments below.