Channa Saag Aloo
PersonalRecipeA good winter meal
enjoy !!
Ingredients
- 1 tsp black mustard seeds
- 2 tins chick peas
- 4 cloves of garlic
- to taste (try at least 4) green chillies
- 1 green pepper
- 1 tsp ground black pepper
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tbsp olive oil
- 1 onion
- 3 potatoes
- to taste salt
- 1lb spinach
- 2 tomatoes
- 1 tsp turmeric
Instructions
- Halve then coarsely slice the onion
- Thinly slice the garlic
- Remove seeds, cube the green pepper
- Slice the chillis
- Cube the potatoes (1 inch cubes are a good size)
- Peel and dice the tomatoes (pour boiling water over the toms to make peeling easier)
- Wash and tear up the spinach a bit
- Drain and rinse the chickpeas
- Using your biggest pot, ideally with a thick base and a lid
- Warm the olive oil and/or butter (I mix them, butter has a good flavour, adding olive oil helps stop it burning)
- Add the dry spices to the oil, keep on a low heat, when you hear the mustard seeds popping (a few minutes) add the onions and garlic and coat them in spices
- Let the onions soften and begin to brown, stir often
- Add the green pepper and chillis, let them soften, stir often
- Add the tomatoes, let them develop a sauce, stir often
- Add the potatoes, coat them in the sauce for a few minutes
- Add a cup of water (enough so the potatoes are nearly covered), put the lid on, let it simmer on a low heat until the potatoes are nearly cooked, stir often
- Add the chick peas, coat them in sauce, simmer gently for a few minutes, stir often
- Add the spinach and salt, put the lid on, leave it on a low heat
- When the spinach wilts, give it a good stir and you are ready to serve as soon as the potatoes are done
- Serve with rice, pitta bread or wholewheat toast, mmmmm
- Servings
- 5
- Preparation time
- 15 mins
- Cooking time
- 30 mins