Sunday, November 22, 2009

A good winter meal

Channa Saag Aloo
(produces 4 or 5 servings)


2 tins of chick peas
1 lb spinach
3 potatoes
1 onion
4 cloves of garlic
1 green pepper
2 tomatoes
1 tsp turmeric
2 tsp ground coriander
2 tsp ground cumin
1 tsp black mustard seeds
1 tsp ground black pepper
salt to taste
green chillies to taste (try at least 4)
olive oil and/or butter (or ghee if you are really serious)


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

In 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

enjoy !!

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