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Saag Aloo     Veg   HT   Indian   ACC  40mins


Serves  4        Hot   Curry  Vegetarian   Vegan  Ind  India  Asian  Accompaniment  Gluten Wheat Dairy Free  Eggless



    2 Large Onions

   3 tbsp Vegetable Oil

   1/2 teasp Coriander Seeds

   1/2 teasp Cumin Seeds

   1/2 teasp Chilli Powder

   1/2 teasp Ground Coriander

   900g/2lb Fresh Spinach

   450g/1lb Potatoes

   1/2 teasp Salt

   2 teasp Fenugreek

   100g/4oz Tinned Tomatoes




1. Peel the potatoes and cut into 2.5cm/1in cubes. Place in a pan of lightly salted water and cook for 10-15 minutes until just tender.


2. Meanwhile, wash the spinach under cold running water, place in a large pan, with only the water which is clinging to the leaves, cover and cook for 3-4 minutes over a medium heat, shaking the pan from time to time. Drain well and squeeze out as much of the water as you can. Set aside.


3.  Slice one of the onions. Heat the oil in a large pan, add the onions and sauté until golden brown. Add the cumin and coriander seeds and cook for 1 minute.


4.  Chop the remaining onion and place in a food processor or liquidiser together fried onions. Stir well and cook over a low heat for 5 minutes.


  5. Add the reserved potatoes, spinach, salt and fenugreek to the onions and cook over a low heat for 10-15 minutes, stirring occasionally.


6. Stir in  the tomatoes, cover  and simmer for 10 minutes. Serve immediately.



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