2 tbsp sunflower oil

1 tbsp chopped chives

1 tbsp garlic infused oil

1 tbsp chopped ginger

500g potatoes, cut into 2cm, ¾in chunks

1 large red chili, halved, deseeded and finely sliced

½ tsp each black mustard seeds, cumin seeds, turmeric

250g spinach leaves


Heat the oil in a large pan, add the ginger, and fry for about 3 mins.

Stir in the potatoes, chili, spices and half a tsp salt and continue cooking and stirring for 5 mins more.

Add a splash of water, garlic infused oil then cover, and cook for 8-10 mins.

Check the potatoes are ready by spearing with the point of a knife, and if they are, add the spinach and let it wilt into the pan.

Take off the heat and serve.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Sag aloo
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