Sag aloo – potato and spinach curry

sag aloo, potato and spinach curryINGREDIENTS:
4 medium potatoes, peeled and cut into 2cm cubes or cut/broken into pieces
mustard or sunflower oil
1 medium onion, finely chopped
2 garlic cloves, thinly sliced
1 teaspoon ground ginger
1/2 teaspoon chilli powder
1/2 teaspoon ground cumin seeds
1/2 teaspoon turmeric
300g spinach leaves
salt and pepper.

When preparing the potatoes I like to insert the knife and then break off so that you get different-shaped pieces.
Cook the potato in boiling water until tender. Drain.

Heat some oil in a deep-sided frying pan and fry the potatoes until crispy golden. Transfer to a plate.

Heat some more oil in the pan and sauté the onion until soft. Add the garlic and fry for another couple of minutes.

Stir in the spices and fry for a couple of seconds before adding the potatoes. Season with salt and pepper.

Add a splash of water and stir-fry for a minute or so. Add the spinach, cover and leaver for a minute or so until all the spinach has wilted. Serve.

Creamy egg curry

creamy egg curryINGREDIENTS:
hardboiled eggs (1 or 2 per person)
1 medium onion, halved and thinly sliced
1 teaspoon ground ginger
5 cloves garlic, crushed
4 tomatoes, chopped
1 cup vegetable stock
2 teaspoons ground coriander
1 teaspoon sweet paprika
1/2 teaspoon chilli powder
1/2 teaspoon turmeric
1 teaspoon garam masala
1 pot natural yoghurt
100ml whipping cream
salt and pepper
mustard oil

Heat the oil in a frying pan on a fairly high flame. Add the onion and fry until they start to go brown at the edges.

Add the garlic and fry for another couple of minutes.

Add all the spices except the garam masala and fry for a couple of seconds.

Gradually add the yoghurt, stirring well before adding the tomatoes. Continue cooking and mash the tomatoes into the sauce with the back of the spoon. Add the vegetable stock and bring to the boil. Cover and simmer for another 5 minutes. This part of the recipe can be done in advance.

When you are ready to eat, heat it through, add the cream and garam masala and then arrange the eggs on top.

Aubergine and yoghurt curry

aubergine curryI liked the way the aubergines were cooked in this recipe. By frying the spices first and then cooking the aubergine in water, you avoid the problem of it sucking up masses of oil.

INGREDIENTS:
2 large aubergines, cut into 2cm cubes
1 pot natural yoghurt
2 large teaspoon grain mustard1 teaspoon fennel seeds, ground
1 teaspoon ground cumin
1/4 teaspoon chilli powder
mustard oil
salt and pepper

Mix the mustard and chilli powder in a bowl with 250ml cold water.

Heat a splash of oil a deep frying pan and fry the cumin and fennel for a couple of seconds before adding the mustard mixture, aubergine and 1 teaspoon salt.

Bring to the boil and then cover and simmer for 15 minutes or so until the aubergine is soft. Remove the lid and evaporate most of the liquid. Gradually stir in the yoghurt and heat through. Season with salt and pepper. Serve.

Curry meal 1

curry1

The idea of this vegetarian meal was to prepare 3 vegetarian curry side dishes to eat as a main course with some rice on the side.

The three dishes were:

  1. sag aloo – potato and spinach curry
  2. creamy egg curry
  3. aubergine and yoghurt curry

Devilled eggs

devilledINGREDIENTS:
eggs, hardboiled
mayonnaise
paprika
curry powder
salt and pepper

Cut the ggs in half and remove the yolks. Mash with a fork in a bowl. Season with salt and pepper and add a teaspoon or two of curry powder. Stir in a couple of spoons of mayonnaise until creamy.

Refill the eggs and sprinkle with paprika.