We've got a traditional vegetarian recipe that has become popular in restaurants as a side dish, however in the Kashmiri homeland, saag aloo was often served for breakfast with parathas, achar (pickle) and cardamom spiced chai! With the Achari Tarka base, the zesty pickle gives it a lovely twist that works oh so well with spinach!
Saag Aloo Achari
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We've got a traditional vegetarian recipe that has become popular in restaurants as a side dish, however in the Kashmiri homeland, saag aloo was often served for breakfast with parathas, achar (pickle) and cardamom spiced chai! With the Achari Tarka base, the zesty pickle gives it a lovely twist that works oh so well with spinach!
Ingredients
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1 jar Achari Tarka
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1 can new potatoes
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1 can chickpeas
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300g baby spinach
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1 tbsp dried fenugreek leaves
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1 sliced red chilli
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1 tbsp vegetable oil
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Handful of fresh coriander
Directions
Heat the oil in pan and add the spinach.
Allow the spinach to wilt, this will take approx 3-4 minutes.
Cut the potatoes into smaller pieces and add these to the pan along with the drained chickpeas.
Add the Achari Tarka sauce along with 70ml of water and give it a stir.
Finally, add the fenugreek leaves, put the lid on the pan and allow to cook for 8-10 minutes, stirring occasionally.
The dish is now ready. Garnish with fresh coriander, sliced chilli and serve with freshly cooked paratha!