Saagwalladhal Recipes
RESTAURANT STANDARD SAAG ALOO
My son hates veggies but this he likes. This is an adaptation of a recipe from curryfrenzy.com which comes as close to my local indian restaurant sag aloo that I can achieve.
Provided by Triedandtested
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Par-Boil the potatoes with a 0.5 tsp salt and turmeric for around 10-15 minutes being very careful to just undercook by around 5 minutes.
- Make a paste of the curry powder, garam massalla and chilli powder with a little water.
- Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.
- Add the curry and chilli powder paste and stir fry for a further 30 secs.
- Add the potatoes, the Massalla Gravy, yogurt and spinach and simmer for 5 minutes or until the spinach is reduced, stirring occasionally.
- Add knob of butter and sugar - salt to taste.
- Now add the finely chopped coriander leaves and cook for a further minute.
- Serve with the whole coriander leaves sprinkled over the top.
Nutrition Facts : Calories 434.3, Fat 24.4, SaturatedFat 6.3, Cholesterol 16.3, Sodium 1216.6, Carbohydrate 49.8, Fiber 7.9, Sugar 4.7, Protein 8.3
SAAGWALLA DHAL
This recipe is unusual as it calls for the use of Moong dhal(mung beans), it is full of nutrients, so healthy. Serve with rice, a meat dish and Mrs MMs.pota to and bean bhaji for a substantial meal.
Provided by Brian Holley
Categories Curries
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Wash and soak the moong dhal in plenty of water and leave to stand for 11/2 hours. Drain well.
- Melt the butter over medium heat and fry the onions, green chilli, and cinnamon, till the onions are light brown.
- Add the turmeric and garam masala, stir well.
- Add the dhal, chilli powder and salt. stir and cook for 3 minutes.
- Add the water and tomatoes, bring to the boil and cook covered for 30 minutes.
- Defrost the spinach.
- Heat the oil over medium heat and fry the mustard seeds till they start to pop.
- Add the garlic and allow to just brown, add the dried chillies and spinach, stir well, cover the pot and cook for 5 minutes.
- Add the spinach to the dhal cover and cook over pow heat for 10 minutes Stirring from time to time.
- Serve.
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