This recipe is from my niece Una.
Preparation:
Peel and chop your spuds. Wash and cut up your spinach. Cut up your mushrooms, garlic and onions. See below:
Cooking the rice: Put a tablespoon of soya spread and of rapeseed oil in a saucepan and add half your onions/garlic and all your mushrooms. And stir for a few minutes.
Then add your rice (rinsed) and tumeric and stir around for another 5 minutes.
Then add a cup and a half or boiling water with vegetable stock dissolved in.
Bring to the boil and then cover and simmer on a low heat for 10 minutes. (Add more water or heat harder to adjust if necessary)
Cooking the Saag Aloo: Put a tablespoon of soya spread and of rapeseed oil in a saucepan and add half your onions/garlic and stir for a few minutes.
Add your diced spuds, garum masalla, paprika and any other spices you fancy and stir for a further 5 minutes until the outside of the spuds is soft.
Add a cup of cold water and bring to the boil stirring. Cover and simmer for 10 minutes. (Add more water or heat harder to adjust if necessary)
Finally add the chopped spinnach on top of your spuds and simmer for a further 5 minutes.
The water should now have boiled away from the rice and Saag Aloo and they are ready to be served.
Enjoy!
Preparation:
Peel and chop your spuds. Wash and cut up your spinach. Cut up your mushrooms, garlic and onions. See below:
Cooking the rice: Put a tablespoon of soya spread and of rapeseed oil in a saucepan and add half your onions/garlic and all your mushrooms. And stir for a few minutes.
Then add your rice (rinsed) and tumeric and stir around for another 5 minutes.
Then add a cup and a half or boiling water with vegetable stock dissolved in.
Bring to the boil and then cover and simmer on a low heat for 10 minutes. (Add more water or heat harder to adjust if necessary)
Cooking the Saag Aloo: Put a tablespoon of soya spread and of rapeseed oil in a saucepan and add half your onions/garlic and stir for a few minutes.
Add your diced spuds, garum masalla, paprika and any other spices you fancy and stir for a further 5 minutes until the outside of the spuds is soft.
Add a cup of cold water and bring to the boil stirring. Cover and simmer for 10 minutes. (Add more water or heat harder to adjust if necessary)
Finally add the chopped spinnach on top of your spuds and simmer for a further 5 minutes.
The water should now have boiled away from the rice and Saag Aloo and they are ready to be served.
Enjoy!
