Serves 4 Portions
5 Minutes Prep Time
20 Minutes Cook
A well-balanced classic that earns its place on the menu.This Saag Aloo delivers gentle spice, earthy depth and a clean spinach finish, offering consistency, balance and reliable performance for professional kitchens.
Ingredients (serves 4)
Curry Sauce
- Onion, garlic and ginger mix – 15g
- Bang's Warm Moghul spice – 20g
- Chopped tomatoes – 200ml/200g
- Oil – a splash
Protein, Veg & Carb (1 kg)
- Water – 200ml
- Potato, diced – 400g
- Spinach – chopped 600g
Recipe
Step 1
Prepare the base
Soak the onion, garlic and ginger mix in 100ml tepid water for 5 min. Gently fry with a flavourless oil on a low heat until soft, golden and aromatic.
Step 2
Build the sauce
Mix Warm Moghul spices with 50ml water to make a runny paste. Pour into the pan with the heated onion base and continue heating gently.
Wait until the spicy mixture release their oils and add the tomatoes and wait for the oils to separate again.
Step 3
Add vegetables
Add potatoes and briefly increase the heat to seal the surfaces in the curry sauce. Add the chopped spinach and water. Reduce to a simmer and cook under a lid until the potatoes are soft and crumbly.
Chef's Tip:
Can be eaten hot or hot and used as sandwich fillers as well as serving as a curry with rice!
Nutritional Value for Bang's Saag Aloo
Nutritional Values per 100g
Calories per serving: 125
Protein: 6g
Fat: 1g
Carbs: 55g
Sugar: 12g
