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
- 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.
- Stir in the ginger and garlic, add the cherry tomatoes, pre-cooked potatoes and the cooking liquid. Simmer until the sauce has thicken slightly.
- Add the spinach, stirring until cooked.
- Your vegan friendly Saag Aloo is now ready to serve.