Secret Khana Recipes
Saag Aloo (Spinach Potato Curry) is a popular vegetarian curry dish
Saag 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
Pronounced 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.