Recipe

SAAG WITH PICOLLO TOMATO

AuthorHungry HijabiCategory, DifficultyBeginner

Spend some time being a vegan; with a simple, yet flavoursome dish worthy of being a main dish...

Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
 0.33 cup Vegetable Oil
 1 Large Chopped Onion
 1.50 tsp Fine Sea Salt
 3 tbsp Freshly Minced Garlic
 1 tbsp Freshly Minced Ginger
 1 tsp Ground Coriander
 1.50 tsp Ground Cumin
 1 tsp Garam Masala
 0.50 tsp Kashmiri Red Chilli Powder
 1 tsp Coriander Seeds
 300 g Chopped Spinach
 1 Punnet Picollo Tomatos
 23 tbsp Anchor Butter
1

In a medium wok/ karahi over medium heat, add oil.

2

Once hot, add onions and salt and saute until completely disintegrated. You can use small tablespoons of water to help this process. This takes 10-12 minutes.

3

The texture should be translucent with a slight golden hue. Add ginger and garlic. Stir for another 5 minutes.

4

Time to add those spices: turmeric, cumin, garam masala, coriander seeds and chilli powder. Mix the spices until the raw smell has cooked off for another 5 minutes. To prevent burning add 2tbsp of water.

5

Next goes in the spinach. Spinach cooks very quickly. Spinach wilts very quickly. This should take 5-8 mins.

6

Once wilted the spinach is ready. Time to add those deliciously sweet piccolo tomatoes. Put the lid on, together with the slit green chillis and cook for no longer than 5mins. Green chillis are optional, but you may want to skip them if the children are eating.

7

Finally your dish is done. Turn the heat off. But it won't be complete without butter. Serve hot with butter. Serve with fresh, hot roti or fresh, white basmati rice.

Hello My Hungries!

People (including me off course), keep putting meat dishes (and themselves) to be the centre of attention. I think its always better to sit at the sideline; because thats where you see more 🙂

On a much more serious note, i know its January 2018 and all, and so many of you (and me) keep making all these goals to keep fit and eat healthy, but come on lets be real right? We've not just entered 2018 and got out of the Christmas fat holiday, but we have to remind ourselves that we have just entered a blimmin freezing month! And February isn't no warm, sunny sunshine month either! So lets not get carried away with ourselves here (well thats if you can still carry yourself after all that holiday indulgence) 😀 and promise all these goals; unreachable and unattainable goals of seeing toes and flat stomachs. Lets do it the more Hungry Hijabi way and slowly for the next month or so, let go of our meat eating habits and switch to more healthier proteins and alternatives including fish.

Go into the supermarket and choose your favourite greens. That includes all the desi shops too, because desi veg is just the best am i not right? Instead of a meat dish, cook three vegetarian dishes and help yourself wean off the red meat. Thats what I'm doing. And today, on this first day back to school, which feels like a Monday, but its a stormy Thursday, i chose Spinach! And yes when you look at my recipe, you will see me adding butter, but be afraid not! Not only does Hungry Hijabi have a fettish for butter, but eating butter, the good organic and quality stuff isn't all that bad you know, so long as you are not storing extra sugar and carbs into your diet. Butter is good, butter is life.

You have to add butter; it just takes vegetarian dishes to another level. But to be fair,  if you are on a strict no fat diet, you can skip it, just add cream! HA! Not! Just kidding. The piccolo tomatoes in this dish are just to die for. They flavour this dish anyway. Like seriously they are soooo good. You may just want to pick up 2 punnets because if you're anything like me, you will want to, in fact you will be snacking on them whilst cooking and the last thing you want is "oops iv got no piccolos left for my dish" like i did, so yeah definitely grab a few punnets when they are in season. They are like Loreal says "so worth it".

Anyhow... i hope you start this January month with more greens and heres a very quick and easy recipe with spinach to start you off with.

 

PS Piccolo Tomatoes are available in most supermarkets. I purchased my stash from Tesco and Co Op Foods.

 

 

Ingredients

 0.33 cup Vegetable Oil
 1 Large Chopped Onion
 1.50 tsp Fine Sea Salt
 3 tbsp Freshly Minced Garlic
 1 tbsp Freshly Minced Ginger
 1 tsp Ground Coriander
 1.50 tsp Ground Cumin
 1 tsp Garam Masala
 0.50 tsp Kashmiri Red Chilli Powder
 1 tsp Coriander Seeds
 300 g Chopped Spinach
 1 Punnet Picollo Tomatos
 23 tbsp Anchor Butter

Directions

1

In a medium wok/ karahi over medium heat, add oil.

2

Once hot, add onions and salt and saute until completely disintegrated. You can use small tablespoons of water to help this process. This takes 10-12 minutes.

3

The texture should be translucent with a slight golden hue. Add ginger and garlic. Stir for another 5 minutes.

4

Time to add those spices: turmeric, cumin, garam masala, coriander seeds and chilli powder. Mix the spices until the raw smell has cooked off for another 5 minutes. To prevent burning add 2tbsp of water.

5

Next goes in the spinach. Spinach cooks very quickly. Spinach wilts very quickly. This should take 5-8 mins.

6

Once wilted the spinach is ready. Time to add those deliciously sweet piccolo tomatoes. Put the lid on, together with the slit green chillis and cook for no longer than 5mins. Green chillis are optional, but you may want to skip them if the children are eating.

7

Finally your dish is done. Turn the heat off. But it won't be complete without butter. Serve hot with butter. Serve with fresh, hot roti or fresh, white basmati rice.

SAAG WITH PICOLLO TOMATO

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