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Sag aloo with chickpeas

Prep Time10 minutes
Cook Time15 minutes
Course: Main Course
Servings: 4

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
  • 500 g 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
  • 220 g spinach bag of leaves

Instructions

  • 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