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Friday, 22 May 2015

Saag aloo

It's just that time of year where I'm beginning to bring actual food back from the allotment, not just dirt. Thanks to a BBC Good Food article I read last year, I realised that radish leaves are edible. The smaller ones are good in salads but the larger ones benefit from a little cooking.

This recipe would work well with spinach, and if you prefer it less spicy you could use garam masala or ground cumin in place of the chilli. You don't need to be too worried about exact quantities either. I've included substitution ideas in the ingredients list as it's good to cook with what you have in, I think, rather than going out specially to buy stuff all the time!

This is a cheap recipe to make, especially if you grow your own vegetables. Check out Fuss Free Flavours and Fab Food 4 All for other budget recipes as part of the Credit Crunch Munch challenge, and this month's host for the challenge: Jen's Food.

Ingredients
135g radish leaves OR any leafy greens
300g potato (diced into 2cm cubes) OR tin of value new potatoes, thoroughly rinsed
1 small green pepper (diced) OR a couple of florets of broccoli
1 onion (sliced) OR half a leek
1tbsp sunflower oil
2 fat garlic cloves (finely diced)
2cm root ginger (finely diced) OR 1 tbsp ginger powder
1/2 tsp each of tumeric and chilli powder, salt and mustard seeds

Method
  1. Thoroughly wash the leaves and prepare the vegetables and put to one side ready to use.
  2. Heat the oil in a saucepan and add the mustard seeds. When they start popping, add the onion, garlic and ginger and fry on a low heat for 5 minutes.
  3. Add the potatoes, chilli powder, salt and 100ml water and stir. Put a sieve or colander on the top of the pan and add the radish leaves. Cover with a large saucepan lid and simmer for about 8 minutes.
  4. Add the leaves to the pan (I had to snip them with scissors once they were in the pan as they looked a bit clumpy). Stir well and cover the pan with the lid. Simmer for about 10 minutes or until the potatoes are soft. Add a splash of water if it looks a bit dry.
  5. Serve alongside a yummy curry like Jack Munroe's Peach and Chickpea Curry. Serves 2 as a side dish. 
**Leftover idea** Anytime pizza is a current favourite in our house, and I often have individual pizza bases in the freezer ready to go. The other night I was just cooking for Wonder Boy and myself, and made him the traditional margarita pizza but for myself I used leftover Saag Aloo as a pizza topping sprinkled with grated cheddar. Carb overload but it was really nice! I put chilli jelly on my pizza base in place of a tomato based sauce. #NoFoodWaste




3 comments:

  1. What a delicious looking Saag Aloo, I love this dish and wish radish leaves what a fab frugal idea! Thanks for entering #CreditCrunchMunch:-)

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  2. That is such a good use of the radish leaves! I often put tiny ones into salads but have never cooked them. Thanks for linking to #creditcrunchmunch

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  3. Such a brilliant idea using radish leaves from the allotment instead of spinach, very frugal indeed. Thanks for sharing with Credit Crunch Munch :)

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