This recipe calls for Jalfrezi Spice Paste
Our authentic blend of aromatic spices including cumin, coriander, chilli and coconut for a beautifully balanced Jalfrezi dish.
Saag Aloo
The perfect side dish to liven up any meal, this traditional potato and spinach recipe is simply delicious with the warming flavours of our Jalfrezi Spice Paste.
Ingredients
Serves 4 people
- 450g spinach (or 1 large bag of spinach leaves)
- 200g new potatoes, cut into cubes
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 chopped garlic clove
- 1 medium onion, finely chopped
- 1/2 green chilli, chopped
- 1 1/2 tbsp Patak's Jalfrezi Spice Paste
- 2 tbsp cream
- Salt, to taste
- Fresh chopped coriander, to garnish
- 300ml water
Method
- In a pan, add the vegetable oil and place on a medium heat. Add the cumin seeds. Once they begin to sizzle, add the garlic, green chilli and the onion.
- Once the onions turn golden brown, add the Patak’s Jalfrezi Spice Paste with 50ml water.
- Once the water has evaporated, add the potatoes. Add the rest of the water, cover and allow to cook until the potatoes are warmed through.
- Add the spinach a few handfuls at a time until it has all wilted.
- Stir through the cream (you can substitute cream for a low fat crème fraiche), check the seasoning and adjust if necessary. Sprinkle with fresh chopped coriander before serving.
- Tastes great served with hot naan bread, mango chutney and pappadums.
-
Serves 4 people
- 450g spinach (or 1 large bag of spinach leaves)
- 200g new potatoes, cut into cubes
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 chopped garlic clove
- 1 medium onion, finely chopped
- 1/2 green chilli, chopped
- 1 1/2 tbsp Patak's Jalfrezi Spice Paste
- 2 tbsp cream
- Salt, to taste
- Fresh chopped coriander, to garnish
- 300ml water
-
- In a pan, add the vegetable oil and place on a medium heat. Add the cumin seeds. Once they begin to sizzle, add the garlic, green chilli and the onion.
- Once the onions turn golden brown, add the Patak’s Jalfrezi Spice Paste with 50ml water.
- Once the water has evaporated, add the potatoes. Add the rest of the water, cover and allow to cook until the potatoes are warmed through.
- Add the spinach a few handfuls at a time until it has all wilted.
- Stir through the cream (you can substitute cream for a low fat crème fraiche), check the seasoning and adjust if necessary. Sprinkle with fresh chopped coriander before serving.
- Tastes great served with hot naan bread, mango chutney and pappadums.
