Gluten Free Sag Aloo Recipe

sag aloo recipe on Pudding-Girl
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I love Indian cuisine, although I can’t handle hot spices I love Kormas and milder curries flavoured with coconut milk and cooked in healthy Ghee, I also love sag aloo. Every time mum and I go out for an Indian meal we also get a side dish of sag aloo, I reckon it  works just as well on it’s own as a main vegetarian meal too. Sag aloo goes well with any curried or strongly spiced meats. Since being in Germany I can’t really find many places that do it so I decided to have a go at making my own! Hope you find it as tasty as I do. Also this recipe has ginger, turmeric and black pepper in it so it’s very healing, warming and reduces inflammation in the body so definitely a must if you’re feeling low this winter! I used carrots in the photo above as we had sag aloo as a main meal and I wanted to cram in some veggies but normally sag aloo consists of potatoes, oinion ansd spinach.

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What you need to know:
Prep time: 25 mins
Cook time: 40 mins

Ingredients for 4 portions:
1 large white onion
2 large potatoes
400 g fresh or frozen spinach
1 tsp grated ginger
1/2 tsp garlic chopped
1/4 tsp cumin seeds
1 tsp turmeric
1 tsp garam masala
salt and cracked black pepper
olive oil / Ghee / butter

To make your own garam masala: (as I couldn’t find it anywhere in any stores here!)
1bay leaf
1 tsp black pepper
1 tsp cardamon
1 tsp chili
1 tsp cinnamon
1 tsp cloves
1 tsp coriander
1 tsp cumin
1 tsp fennel
1 tsp mace
1 tsp nutmeg
Mix all the spices well and keep in an airtight container / jar.

Method:

1. Peel and dice potatoes and par boil until just starting to soften.

2. Fry cumin in butter. Add chopped onion and fry until golden brown.

3. Drain potatoes and add to the frying pan. Add the garlic, all the spices and fry until potatoes are soft.

4. Add spinach and salt and pepper. Cover and let it diffuse the aromas until the spinach has wiltered over the potatoes.

5. Remove from the stove and serve with soured cream.

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