Prep time: 19 min
Cook time: 15 min
Total time: 34 min
Ingredients: 2 tbsp sunflower oil; Half an onion or small stick of celery chopped finely; 2 garlic cloves crushed and finely chopped; 1 tbs chopped ginger; 500g potatoes, peeled and chopped into roughly 2cm cubes; 1 large red chilli, halved de-seed and finely chopped; 1/s tsp mustard seeds; 1/2 tsp cumin powder or seeds; 1/s tsp turmeric; Salt and pepper to taste; 1 can of chick peas; 2 stock cubes; Water from a boiled kettle; 220g spinach bag of leaves

Sag aloo with chickpeas

Recipe by Mike Finch

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

2 tbsp sunflower oil
Half an onion or small stick of celery chopped finely
2 garlic cloves crushed and finely chopped
1 tbs chopped ginger
500g potatoes, peeled and chopped into roughly 2cm cubes
1 large red chilli, halved de-seed and finely chopped
1/s tsp mustard seeds
1/2 tsp cumin powder or seeds
1/s tsp turmeric
Salt and pepper to taste
1 can of chick peas
2 stock cubes
Water from a boiled kettle
220g spinach bag of leaves

Directions

Heat oil in a large pan and add onion or celery, cook slowly for a few minutes
Add garlic, ginger, cumin, trimeric and mustard seeds and cook for a further minute.
Add stock cubes and a large splash of water (don’t drown it) and stir till stock is dissolved
Stir in potatoes and chick peas until coated
Cover and cook for 8 to 10 mins
Check potatoes are ready (not too soft and mushy and not too hard) then add the spinach leave and let them wilt.
Take off the heat and serve with pilau rice poppadoms and naan bread