Mahnke Family RecipesSag Aloo Soup
Based on Graham Brancroft's version of a Pret-a-mange recipe.
Ingredients
- 2 T / 24 g vegetable oil2 T / 24 g vegetable oil
- 1 medium onion - chopped fine1 medium onion - chopped fine
- 1 stalk celery1 stalk celery
- 2 T ginger - grated2 T ginger - grated
- 2 T garlic - minced2 T garlic - minced
- 1 whole red chilli - minced1 whole red chilli - minced
- 1⁄2 t cumin seeds1⁄2 t cumin seeds
- 1⁄2 t fennel seeds1⁄2 t fennel seeds
- 1 t ground cumin1 t ground cumin
- 1 t ground coriander1 t ground coriander
- 1 T curry powder1 T curry powder
- 2 large potatoes - diced small2 large potatoes - diced small
- 1 can chopped tomatoes1 can chopped tomatoes
- 8 1⁄2 c / 2 litres vegetable stock8 1⁄2 c / 2 litres vegetable stock
- 1 lbs / 500 g spinach1 lbs / 500 g spinach
- 1⁄2 c / 125 g plain yoghurt1⁄2 c / 125 g plain yoghurt
A little bit spicy and hearty. Great for winter.
Method
- Fry the onions and celery in the oil until golden on medium-low heat.
- Add the ginger and garlic, fry for 1 min
- Add the cumin, chilli and fennel seeds, fry for 1 min
- Add ground cumin, ground coriander and curry, fry for 30 sec
- Add potatoes, tomatoes and stock, bring to boil and then simmer for approximately30 min
- When the potatoes are nearly cooked, add the spinach and cook for 2 min
- Turn off heat and add the yoghurt.
Note: Serve with crusty bread or nan.
Servings
4
Category
Prep time
15 minutes
Cooking time
40 minutes
Vegetarian
Cuisine
Author
Graham Brancroft