Secret Khana Recipes

Saag Aloo (Spinach Potato Curry) is a popular vegetarian curry dish

Saag_aloo.jpgSaag Aloo Ingredients:

  • 2 large brown onions
  • 3 table spoons of oil
  • 1/2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp chilli powder
  • 1/2 tsp ground coriander
  • 900gms of fresh spinach (or you can use the frozen spinach balls)
  • 450g of potatoes (or 2 medium to large potatoes)
  • 1/2 teaspoon salt
  • 2 tsp fenugreek
  • 100ml tinned tomatoes


Peel and cube the potatoes then cook in salted water till just tender Wash the spinach, cook with only the water left on the leaves for 2 – 3 mins, squeeze water out. Set aside Slice 1 onion, sauté till golden brown, add the cumin and coriander seed, cook for 1 minute. Set aside. Chop the remaining onion, liquify it in a processor or with a blender stick with the cooked onion. Cook over a low heat for 5 minutes. Add potatoes, spinach, chilli powder, coriander powder, salt and fenugreek cook over a low heat for 10 mins stirring occasionally. Stir in tomatoes, cover and simmer for 10 more minutes.

Serve with roti or rice


Raita_image.jpgPronounced rai - tha: A handy accompaniment to Indian Cuisine. Raita is made from Greek yoghurt, cooling cucumber and fresh coriander. Raita can be used to soothe and cleanse the palate or if you find a dish to spicy use as a side dish to quell the heat.

Cucumber Raita Ingredients:

  • 1 Lebanese cucumber
  • 250ml Greek style thick yoghurt
  • 1 tsp ground cumin
  • 2 tbsp Coriander, finely chopped
  • Salt to taste


Slice the cucumber in half and remove ends. Using a teaspoon, scrape out the seeds and grate the remaining flesh. Place yoghurt in a bowl and stir in cucumber, cumin and coriander. Add salt to taste.