Yes, here it finally is: my first Indian dish inspired recipe! I wanted to post an Indian recipe for the longest time, because I do love Indian food a lot. Unfortunately, Mr. Superfoodista is not such a big fan of Indian food so we never go out to eat some together. I guess it’s too far off with what he has grown up with (Brazilian food), but as for me, I simply adore all the wonderful spices that are so typical for Indian cuisine. So, as I never get to go eat Indian food out, I decided to finally make some myself. I know many of you my readers cook really authentic Indian food, so ahem, this might not be thaaaat authentic, but I definitely tried to keep the characteristics of the Indian recipe 😉
I chose to make Sag Aloo, because it is usually made with two of my favorite Superfoods: Spinach and (Sweet) Potatoes. The original recipe uses white potatoes, but I smuggled in some sweet potato instead to “superfoodize” it 😉 I based my dish on Christine’s Sag Aloo recipe from the blog Delightful – Delicious – Delovely.
This flavorful dish contains following Superfoods:
- Sweet Potatoes
Garam Masala: that’s the first ting you need to make in order to be able to cook the dish, if you can find it ready-made the better, otherwise Christine recommends following recipe:
- 2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 2 teaspoon black pepper
- 3 teaspoon ground cumin
- 3 teaspoon ground coriander
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cloves
Then to the ingredients for the Sag Aloo itself: (for 2 portions)
- 2 tbsp Olive oil
- 1 medium sized sweet potato
- 1 small onion, chopped
- 1/2 teaspoon cumin seeds (not ground)
- 1/2 tbsp fresh ginger
- 2 garlic cloves – minced
- 1/2 tbsp turmeric
- 1/2 teaspoon crushed red pepper (or to taste)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili powder (as I didn’t have this, I used cayenne pepper instead)
- 1/2 teaspoon garam masala
- 1/2 cup tomato sauce
- 10 oz frozen Spinach
- 1/2 cup half & half or any vegan alternative if you are vegan
- A handful of fresh spinach
- Salt and pepper to taste
- Fresh cilantro or red pepper to garnish
- Pre-cook the potato and cut into cubes
- Heat half of the olive oil (1 tbsp) in a pan and toss the potatoes, set aside
- Now use the other half of the olive oil and add the onions, sauté until fragrant, push to the side of the pan, add cumin seeds and sauté, mix the onions back in, add the garlic and the ginger, sauté everything for about 1 minute – your kitchen will become wonderfully fragrant!
- Now add the turmeric, coriander, chili powder, garam masala, crushed red pepper & tomato sauce
- Add the potatoes back in, the frozen spinach, cook until tender, season with salt & pepper
- Add more fresh spinach for a fresh green color
- Put into bowls, garnish with some fresh cilantro leaves and red pepper cubes ( I didn’t have cilantro, so I used some parsley sprigs instead)
- Serve with some Naan bread on the side! I found some wholegrain naan bread at Wholefoods that I quickly heated up in a pan – delicious!
The best thing is to dip the naan bread into the curry…oh sooooo good! I could have eaten both portions, but I held myself back…ahem….
Have a lovely weekend! Hope this one can spice things up a bit! 😉 hugs
P.S. I am by the way attending my first-ever blogger conference today and yesterday Thursday! I’m so excited, it’s one of the bigger ones and coincidently it takes place in Miami this year, so I thought I’d grasp the opportunity to meet some fellow bloggers face-to-face. I’ll tell you more about in my next post how it was!