Saag Aloo Achari

Main courseServes 4

A traditional vegetarian recipe that has become popular in restaurants as a side dish, this Saag Aloo Achari recipe from the team at West Yorkshire based Aagrah Foods is often served for breakfast with parathas, achar (pickle) and cardamom spiced chai in its Kashmiri homeland. This version uses a jar of their Achari Tarka, with the zesty pickle giving it a lovely twist that works well with spinach and is a flavourful and comforting dish for January. For more recipe inspiration and to buy their range online visit www.aagrahfoods.com  

Ingredients

1 jar Achari Tarka

1 can new potatoes

1 can chickpeas

300g baby spinach

1 tbsp dried fenugreek leaves

1 sliced red chilli

1 tbsp vegetable oil

Handful of fresh coriander

 

Method

  1. Heat the oil in pan and add the spinach. Allow the spinach to wilt, this will take approx 3-4 minutes.
  2. Cut the potatoes into smaller pieces and add these to the pan along with the drained chickpeas.
  3. Add the Achari Tarka sauce along with 70ml of water and give it a stir.
  4. Finally, add the fenugreek leaves, put the lid on the pan and allow to cook for 8-10 minutes, stirring occasionally.
  5. Garnish with fresh coriander, sliced chilli and serve with freshly cooked paratha flatbreads