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A Travelling Cook: Garden produce and saag aloo

Garden produce and saag aloo




We've been enjoying a range of produce from our garden. Greens grow very well in both the front and back garden, herbs are plentiful, our potatoes and carrots have gone wonderfully and we'll have a glut of pumpkins in a while. Basil was a dismal failure and our tomatoes and chillies are taking quite a while to come on due to our patchy Melbourne weather. We try and use seasonal produce in our cooking as much as we can and this recipe celebrates our lovely rainbow chard and other greens



Ingredients
Instructions
1. Parboil the potatoes, carrots and sweet potato until tender.
2. Wilt the spinach by adding it to a colander and pouring a kettleful of boiling water over it.  Whizz in a food processor with 1 cup water until smooth.




3. In a large fry pan, heat the oil and add the spices. Let them cook for a minute then add the add spring onion, garlic and chilli. 
4. Add the potatoes, sweet potato and carrots to the pan and coat in the spices.























5. Add the greens and broccoli, then add the spinach and allow to cook for 10 minutes.
6. Add the yoghurt and lemon juice, then season.

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A Travelling Cook: Garden produce and saag aloo

Sunday, January 12, 2014

Garden produce and saag aloo




We've been enjoying a range of produce from our garden. Greens grow very well in both the front and back garden, herbs are plentiful, our potatoes and carrots have gone wonderfully and we'll have a glut of pumpkins in a while. Basil was a dismal failure and our tomatoes and chillies are taking quite a while to come on due to our patchy Melbourne weather. We try and use seasonal produce in our cooking as much as we can and this recipe celebrates our lovely rainbow chard and other greens



Ingredients
  • 6 medium potatoes, cut into quarters
  • Mixed root vegetables (I used heirloom carrots and sweet potato), diced
  • 2 big handfuls spinach, silverbeet, rainbow chard
  • 1 cup broccoli, sliced
  • 3 spring onions, sliced
  • 1 clove garlic, crushed
  • 1 red chilli, finely chopped
  • 1 tbsp ground coriander
  • 1 tsp turmeric
  • 1 tbsp ground cumin
  • a good squeeze of lemon juice
  • 4 tbsp yoghurt (optional)
  • salt and pepper to taste
Instructions
1. Parboil the potatoes, carrots and sweet potato until tender.
2. Wilt the spinach by adding it to a colander and pouring a kettleful of boiling water over it.  Whizz in a food processor with 1 cup water until smooth.




3. In a large fry pan, heat the oil and add the spices. Let them cook for a minute then add the add spring onion, garlic and chilli. 
4. Add the potatoes, sweet potato and carrots to the pan and coat in the spices.























5. Add the greens and broccoli, then add the spinach and allow to cook for 10 minutes.
6. Add the yoghurt and lemon juice, then season.

Labels: , , , ,

1 Comments:

At February 5, 2014 at 11:06 AM , Blogger Jacqueline Meldrum said...

I love your saag aloo with all those extra vegetables. Excellent! Thanks for entering it into Bookmarked Recipes. The roundup is now live :)

 

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