{"id":745,"date":"2018-10-06T10:15:58","date_gmt":"2018-10-06T09:15:58","guid":{"rendered":"http:\/\/www.curdhome.co.uk\/recipes\/?p=745"},"modified":"2018-10-06T12:12:37","modified_gmt":"2018-10-06T11:12:37","slug":"sag-aloo","status":"publish","type":"post","link":"https:\/\/www.curdhome.co.uk\/recipes\/?p=745","title":{"rendered":"Sag Aloo"},"content":{"rendered":"<p class=\"bodytext\">\nI&#8217;ve always been fond of Sag Aloo as an accompaniment in our local, excellent Indian restaurant and, having some potatoes and spinach to use up, decided to try this as a side to my chicken and lentil (<a href=\"\/recipes\/?p=594\" target=\"_blank\" rel=\"noopener\">Murghi aur Masoor Dal<\/a>) curry.<\/p>\n<p class=\"bodytext\">This version, basically from the BBC, proved delicious but, as usual, I had to adjust the potato cooking time. Since I use stainless steel pans which dislike undissolved salt &#8211; salt crystals make pits in stainless steel &#8211; I also changed the point where the salt was added.<\/p>\n<div class=\"recipePlanning\">\n<h2 class=\"recipe\">Planning<\/h2>\n<table class=\"recipeTiming\">\n<tbody>\n<tr>\n<td class=\"recipeTimingTitle\">serves:<\/td>\n<td class=\"recipeTimingData\">4<\/td>\n<\/tr>\n<tr>\n<td class=\"recipeTimingTitle\">preparation time:<\/td>\n<td class=\"recipeTimingData\">15 mins<\/td>\n<\/tr>\n<tr>\n<td class=\"recipeTimingTitle\">cooking time:<\/td>\n<td class=\"recipeTimingData\">35 mins<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<div class=\"recipeIngredients\">\n<h2 class=\"recipe\">Ingredients<\/h2>\n<ul class=\"ingredients\">\n<li>2 tbs sunflower oil<\/li>\n<li>1 onion, finely chopped<\/li>\n<li>2 cloves garlic, thinly sliced<\/li>\n<li>1 tbs fresh ginger, finely chopped<\/li>\n<li>400g potato, cut into 1\u00bd-2cm chunks<\/li>\n<li>1 large red chilli, deseeded &amp; finely sliced<\/li>\n<li>\u00bd tsp black mustard seeds<\/li>\n<li>\u00bd tsp cumin seeds<\/li>\n<li>\u00bd tsp ground turmeric<\/li>\n<li>salt<\/li>\n<li>250g spinach leaves<\/li>\n<\/ul>\n<\/div>\n<div class=\"recipeMethod\">\n<h2 class=\"recipe\">Method<\/h2>\n<p class=\"bodytext\">Heat the sunflower oil in a saut\u00e9 pan (one that has a lid). Add the onion, garlic and ginger, and fry for about 3 mins until the onion is softened.<\/p>\n<p class=\"bodytext\">Stir in the potato chunks with the chilli, black mustard seeds, cumin seeds and turmeric, and continue cooking and stirring for 5 mins more.<\/p>\n<p class=\"bodytext\">Add a splash of water and stir. [Modification time] The original recipe adds salt above, with the other spices, before the water. I used a stainless steal pan which doesn&#8217;t react well to undissolved salt so I stir it in now, after the water. Cover, and cook for a further 15-20 mins or until the potatoes are tender.<\/p>\n<p class=\"bodytext\">Add the spinach leaves and cover again to wilt them. Stir them around a few times to mix well while they&#8217;re wilting well.<\/p>\n<\/div>\n<p class=\"bodytext\"><a href=\"pdf\/SagAloo.pdf\" target=\"_blank\" rel=\"noopener\" type=\"application\/pdf\"><br \/>\nGet a pdf version of this recipe<br \/>\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve always been fond of Sag Aloo as an accompaniment in our local, excellent Indian restaurant and, having some potatoes and spinach to use up, decided to try this as a side to my chicken and lentil (Murghi aur Masoor<span class=\"ellipsis\">&hellip;<\/span><\/p>\n<div class=\"read-more\"><a href=\"https:\/\/www.curdhome.co.uk\/recipes\/?p=745\">Read more &#8250;<\/a><\/div>\n<p><!-- end of .read-more --><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":""},"categories":[13],"tags":[39],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1bxnG-c1","_links":{"self":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/745"}],"collection":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=745"}],"version-history":[{"count":0,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/745\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}