Recipe Inspiration

Ingredients...

90g rapeseed oil

4g cumin seeds

20 curry leaves

2 onions, finely diced

3 green chillies, deseeded and finely chopped

60g Essential Cuisine South Indian Style Seasoning

3g onion seeds

30g ginger and garlic paste

40 cherry tomatoes, halved

500g pre-cooked potatoes, keeping 400ml of the cooking water

500g baby spinach

Method...

1. Heat the oil in a large frying pan over a medium high heat. When it begins to smoke add the cumin seeds, fry for 30 seconds before adding the curry leaves, onion, chillies, Essential Cuisine South Indian Style Seasoning and onion seeds. Fry until onions are soft.
   
   
2. Stir in the ginger and garlic, add the cherry tomatoes, pre-cooked potatoes and the cooking liquid. Simmer until the sauce has thicken slightly.
   
   
3. Add the spinach, stirring until cooked.
   
   
4. Your vegan friendly Saag Aloo is now ready to serve.