Makhani dhal
Dhal, made from lentils, peas or beans, is eaten all over India, with bread or rice
Saag aloo
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 as a side dish
Skip to ingredients
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- 2 tbsp sunflower oil
- 1 onionfinely chopped
- 2 garlic clovessliced
- 1 tbsp chopped ginger
- 500g potatocut into 2cm (¾in) chunks
- 1 large red chillihalved, deseeded and finely sliced
- ½ tsp each black mustard seedscumin seeds, turmeric
- 250g spinach leaves
Nutrition: per serving
- kcal171
- fat6g
- saturates1g
- carbs22g
- sugars3glow
- fibre3g
- protein4g
- salt0.7g
Method
step 1
Heat 2 tbsp sunflower oil in a large pan, add 1 finely chopped onion, 2 sliced garlic cloves and 1 tbsp chopped ginger, and fry for about 3 mins.
step 2
Stir in 500g potatoes, cut into 2cm chunks, 1 halved, deseeded and finely sliced red chilli, ½ tsp black mustard seeds, ½ tsp cumin seeds, ½ tsp turmeric and ½ tsp salt and continue cooking and stirring for 5 mins more.
step 3
Add a splash of water, cover, and cook for 8-10 mins.
step 4
Check the potatoes are ready by spearing with the point of a knife, and if they are, add 250g spinach leaves and let it wilt into the pan. Take off the heat and serve.
