Written for one request, published for everyone
Saag Aloo with Chickpeas
A spiced hob curry of potato, spinach and chickpeas finished with lemon.
- Total
- 30 min
- Hands on
- 25 min
- Serves
- 2
- Method
- hob
- Cuisine
- Indian
Per serving · estimated
- Energy
- 450 kcal
- Protein
- 15 g
- Fat
- 17 g
- Carbs
- 56 g
Method
Step 1 of 11
Cut the potatoes into 2 cm cubes.
Potatoes
Step 2 of 11
Boil the potato in salted water for 8 minutes until just tender.
- Potatoes
Salt
Step 3 of 11
Drain the potato and set aside.
- Potatoes
Step 4 of 11
Dice the onion, mince the garlic, grate the ginger and slice the chilli.
Onion
Garlic
Fresh ginger
Red chilli
Step 5 of 11
Heat the oil in a large pan and sizzle the cumin seeds for 30 seconds.
Sunflower oil
Cumin seeds
Step 6 of 11
Add the onion and fry 4 minutes until golden.
- Onion
What ‘ready’ looks like Step 7 of 11
Stir in the garlic, ginger and chilli for 1 minute.
- Garlic
- Fresh ginger
- Red chilli
What ‘ready’ looks like Step 8 of 11
Add the turmeric and garam masala and stir for 30 seconds.
Ground turmeric
Garam masala
Step 9 of 11
Drain and rinse the chickpeas, then add them with the potato and water and simmer 5 minutes.
Chickpeas- Potatoes
Water
Step 10 of 11
Stir in the spinach in handfuls until wilted, about 2 minutes.
Spinach
Step 11 of 11
Season with salt and squeeze over the lemon.
- Salt
Lemon
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Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.