Makhani dhal
Dhal, made from lentils, peas or beans, is eaten all over India, with bread or rice
Saag aloo
Serves 4 as a side dish
Easy
Prep:
Cook:
Nutritious spinach makes the base for this traditional, healthy Indian side dish, combined with potato and spices
Skip to ingredients
- 2 tbsp sunflower oil
- 1 onionfinely chopped
- 2 garlic clovessliced
- 1 tbsp chopped ginger
- 500g potatocut into 2cm (¾in) chunks
- 1 large red chillihalved, deseeded and finely sliced
- ½ tsp each black mustard seedscumin seeds, turmeric
- 250g spinach leaves
Nutrition: per serving
- kcal201
- fat7g
- saturates1g
- carbs27g
- sugars6g
- fibre5g
- protein7g
- salt1.1glow
Method
step 1
Heat 2 tbsp sunflower oil in a large pan, add 1 finely chopped onion, 2 sliced garlic cloves and 1 tbsp chopped ginger, and fry for about 3 mins.
step 2
Stir in 500g potatoes, cut into 2cm chunks, 1 halved, deseeded and finely sliced red chilli, ½ tsp black mustard seeds, ½ tsp cumin seeds, ½ tsp turmeric and ½ tsp salt and continue cooking and stirring for 5 mins more.
step 3
Add a splash of water, cover, and cook for 8-10 mins.
step 4
Check the potatoes are ready by spearing with the point of a knife, and if they are, add 250g spinach leaves and let it wilt into the pan. Take off the heat and serve.
