Saag Aloo

A surprisingly quick and simple recipe that I think you’ll enjoy.

saag aloo - ingredients

4 potatoes, chopped
2-3 handfuls of spinach, washed
1 onion, chopped
2 cloves of garlic, crushed
1 tsp fresh ginger, grated/chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp red chillies, chopped
2 cardamom pods, crushed
1/4 tsp salt
olive oil

saag aloo 1

Par-boil the potatoes in some salty water for 8-10 minutes or so. While you’re doing that fry the onions, garlic and ginger in a large saucepan on a medium heat until soft (approx 5 minutes).

saag aloo 2

Add all the remaining spices to the onion mixture and stir in. Drain the potatoes and add them too. Mix thoroughly, add a couple of tablespoons of water to prevent it from sticking, then cover and allow to simmer for 10-12 minutes (still stirring to keep it from burning to bottom of pan).

saag aloo 3

Once potatoes have gone edibly soft add the spinach and cook for another couple of minutes. Spinach will wilt and reduce in size a great deal.

saag aloo

Serve hot over a bed of rice.

A few notes on the recipe vs the pictures. I made mine with raw potatoes soaked in water rather than par-boiled ones, but this just meant I had to add more water to the pan and it took longer to cook, and I don’t think it added anything to the flavour, so I’d recommend doing it this way instead. Also, chop your spuds smaller than I did mine, again, to save time. As always I left the skin on, coz that’s where all the nutrients are, but cut the eyes out.

Also, I added more spinach than is pictured. After I threw in my 2 handfuls and it cooked down to size I saw the ratio was way off and more was needed. Really this is up to you. The recipe could probably handle more spinach even, if that’s what you’re into, I just didn’t have a whole lot more left so I stopped at 3 handfuls.

Week 18: In which our hero makes some significant advances towards a Brand New Life (or, Movies, mash and meditation)

My but what an ‘interesting’ week it’s been. Mostly I was working, five days out of seven getting up at 5am, but I still managed to squeeze in some newness; new thought, new action, and new intention. And a recipe, which was nice. First the food;

Mustard Mash

It’s probably a bit cheeky to describe this as a recipe, as really it’s just a way of making mashed potato a little less boring, but still it’s worth sharing so here goes.

mustard mash

2 large potatoes, peeled and chopped
1 medium onion, chopped
a splash of olive oil
1 tsp whole grain mustard

Cook and mash the potatoes in the usual way, in a pan of salted boiling water on a medium high heat, for 15-20 minutes or so (until potatoes are soft and mashable).

At the same time fry up the onion in a frying pan until they are soft and a little golden.

Mash the onion and whole grain mustard into the potato. Mix thoroughly and serve with a nice pie (I had mine with one of Clive’s pies, yum!) and enjoy.

Now, down to business!

beginning buddhism

I’ve actually been doing some meditating this week. Only a couple of times, but at least I’ve made the effort to go on that cushion and do it. It hasn’t been easy, as there’s a lot of noise around me at the moment which is very distracting (God bless your neighbours eh?), but ultimately it’s all good practice and can only help to strengthen my mindfulness. To that end I have been aided by a decision I made on Thursday.

I’ve decided to lay off the booze. Not just for a week, but for… I want to say forever, but I’m not going to jinx it. I’m just going to take it day by day. What happened was I was having a good day on Thursday. I felt good, I was energised, I went to Tai Chi in the evening, felt great after that… then I went and had some dirty dirty beer. I didn’t want to, it was just out of habit, and I regretted it later. That night in bed, a little bit pissed and unable to sleep, I decided to pack it in completely, and so far it’s going great. There’s an element of not knowing what to do with myself of an evening, and I was a bit ratty over the weekend dealing with a touch of withdrawal, but I feel good and very positive about the coming weeks. I even poured away the bit of wine I had left rather than finish it off in an effort “not to be wasteful” so things are looking good. 🙂

Also I’m starting to make progress in getting my board game off the ground. I’ve arranged to meet a lad next weekend to see about doing some designs for it. If all goes well maybe I’ll finally make some progress with it; then who knows, maybe in a few months time we can go into production. It’ll take me that long to get the cash together anyway. For now all I’ve got to do is do some style sheets for Saturday, to show how I want it to look. It’s all good.

And finally, I thought I’d share some links and videos with you that have been amusing me over the past week. First there’s The Cleveland Show, the hilarious Family Guy spin off. If you haven’t tried it give it a go; you won’t be disappointed. New episodes available every Monday. Thank you 4oD!

Ever wondered how to professionally fold a t-shirt? Dave Gorman shows you how. Trust me, this is brilliant.

And my love of exploding things led me to this.

TTFN. 😉

Week 11’s recipes – Spicy Potato Wedges & Kiki’s Simple Salsa

A little late, but here’s a couple of spicy recipes to keep you going. Both have chilli in them, yet both are very different.

Spicy Potato Wedges

spicey potato wedges

2 potatoes, cut into wedges (skin on)
1 tbsp olive oil
1 tsp cumin
3/4 tsp paprika
1/2 tsp ground coriander
1/2 tsp salt
1/8 tsp chilli powder

Wash, slice and rinse the wedges, then soak for a couple of minutes in water whilst preparing the spices.

In a large bowl mix the spices and olive oil. Drain and rinse the potato, pat dry with kitchen towel, then add to bowl and coat thoroughly with oily spice mix.

Transfer to a greased baking tray, spreading out evenly, and bake in a pre-heated oven at 220C for 15 minutes. Turn wedges over and cook for another 15 minutes until browned and soft in centre. Serve immediately.

Kiki’s Simple Salsa

kiki's simple salsa

6 tomatoes, diced
1 red onion, diced
4 spring onions, chopped
1 lime
1 tbsp olive oil
1 tbsp fresh chopped coriander
1 tbsp chives, chopped
1 green chilli, chopped

Dice the tomato, red onion, spring onion, chives coriander and chilli quite finely and mix in large bowl. Add lime juice and olive oil and mix thoroughly. Serve with tortillas, or whatever takes your fancy.

Enjoy. 🙂