| 13 | 14 | 15 | 16 | 17 |
| 1 | 14 | 28 | 41 | 55 |
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1
1
1
1
1
1
1
1
large potato, cooked and cubed
large onion, pureed
large tomato, pureed
tsp. ginger paste
tsp. garlic paste
/2 tsp. each cumin, coriander, turmeric and chilli powders.
tsp. salt or to taste
cup of spinach leaves, pureed
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic
pastes, cumin, coriander, turmeric and chilli powders together for five minutes. Add the spinach
paste and the potatoes, and cook for twenty five minutes on medium low heat with a cup of
lukewarm water. The chickpeas are added, and the curry allowed to simmer for two minutes,
before serving.
Potato & Spinach Curry
(
Alu Saag)
Ingredients:
1
1
2
1
1
1
1
1
1
lb. chopped spinach
lb. potatoes, cooked and cubed
tbsp. oil
large onion, pureed
large tomato, pureed
tsp. ginger paste
tsp. garlic paste
/2 tsp. each cumin, coriander, turmeric and chilli powders.
tsp. salt or to taste
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic
pastes, cumin, coriander, turmeric and chilli powders together for five minutes. Add the chopped
spinach and the potatoes, and cook for twenty five minutes on medium low heat with a cup of
lukewarm water. Stir well to let the spinach blend with the spices and cover with a lid during
cooking.
-
16 -
Mustard Greens
(Sarson ka Saag)
Ingredients:
1
1
1
1
1
tbsp. oil
large onion, pureed
large tomato, pureed
tsp. ginger paste
tsp. garlic paste
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