Ingredients

Scaled 3

  • 6 T / 72 g vegetable oil
  • 3 c onion chopped fine
  • 3 stalk celery
  • 6 T ginger grated
  • 6 T garlic minced
  • 3 red chilli minced
  • 1.5 t cumin seeds
  • 1.5 t fennel seeds
  • 3 t ground cumin
  • 3 t ground coriander
  • 3 T curry powder
  • 6 large potatoes diced small
  • 3 can chopped tomatoes
  • 6 litres vegetable stock
  • 1500 g spinach
  • 1.5 c / 375 g plain yoghurt

Sag Aloo Soup

A little bit spicy and hearty. Great for winter.

Method

  1. Fry the onions and celery in the oil until golden on medium-low heat.
  2. Add the ginger and garlic, fry for 1 min
  3. Add the cumin, chilli and fennel seeds, fry for 1 min
  4. Add ground cumin, ground coriander and curry, fry for 30 sec
  5. Add potatoes, tomatoes and stock, bring to boil and then simmer for ~30 min
  6. When the potatoes are nearly cooked, add the spinach and cook for 2 min
  7. Turn off heat and add the yoghurt.

Serve with crusty bread or nan.

Servings

4

Prep Time

15 min

Cook Time

40 min

Category

yes

Source

Graham Brancroft

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