Sag aloo with tomatoes

Sag aloo with tomatoes

The classic spicy combo of spinach and potatoes

By , 21 May 2020

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Sag aloo with tomatoes

  • 35 Mins

  • Serves: 4

Nutritional Info
Each 472g serving contains

  • Energy

    1817KJ

    434KCAL

    22%

  • Fat

    10.4g

    low

    15%

  • Saturates

    2.4g

    low

    12%

  • Sugars

    8.5g

    low

    9%

  • Salt

    0.57g

    low

    10%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 385kJ/92kcal.
Ingredients
  • 1kg Maris Piper potatoes, cut into 2cm chunks
  • 2tbsp vegetable oil
  • ½tsp cumin seeds
  • 1 large onion, thinly sliced
  • 1tsp garam masala
  • ½tsp ground turmeric
  • 3 cloves garlic, thinly sliced
  • 40g ginger, peeled and grated
  • ½ green chilli, deseeded and chopped
  • 2 tomatoes, cut into wedges
  • 300g Asda Mild Baby Spinach
  • 4tbsp Reduced-Fat Crème Fraîche
  • 1 naan bread
Method

  • Bring a pan of water to the boil and cook the potatoes for 8-10 mins or until just tender. Drain and set aside to steam dry.

  • Heat the oil in a large, deep-sided frying pan and fry the cumin seeds until they start to sizzle. Add the onion and cook for 4-5 mins until soft and starting to brown.

  • Stir in the garam masala, ground turmeric, garlic, ginger and chilli. Cook on low for 5 mins, stirring regularly.

  • Stir in the potatoes and tomatoes. Take the spinach and add ½ to the pan, with a splash of boiling water. Cover and cook for 2-3 mins. Stir, add the rest of the spinach, cover and cook for 2 mins. Stir well and serve with the crème fraîche and naan bread.