• Prep: 5 mins
  • Cook: 90 mins
  • Servings: 4

SAAG ALOO DHAL WITH SPICED ROASTIES

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Ingredients

  • 500g Nanna Tate potatoes
  • 3 tbsp vegetable oil
  • 3 tbsp tandoori marinade
  • 1 large white onion, roughly chopped
  • 3 garlic cloves, crushed or finely chopped
  • 1 tsp dried chilli flakes
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 28g fresh coriander, stalks finely chopped, leaves roughly chopped
  • 1 tsp salt
  • 200g red lentils
  • 125g spinach
  • 1l vegetable stock

Let’s get cooking!

  • Step 1 of 4

    POTATO CHUNKS

    Preheat oven to 180oC / Fan 160oC / Gas 4.

    Peel and cut the potatoes into large bite-sized pieces. Tumble in 1 tbsp oil and the tandoori marinade and place on a baking tray. Roast in the oven for 45-50 mins.

  • Step 2 of 4

    ONIONS & SPICES

    Meanwhile, heat 2 tbsp oil in a large high-sided pan over a medium heat. Add the onion with a pinch of salt and cook, stirring often, for 5 minutes until beginning to soften. Add the garlic, coriander stalks, chilli flakes, garam masala, ground coriander, cumin and turmeric. Fry for 2-3 minutes.

  • Step 3 of 4

    RED LENTILS

    Rinse the lentils in a sieve until the water runs clear, then add to the pan with the stock and salt. Bring to the boil and simmer for 30 minutes, stirring every so often, until the lentils are cooked and starting to collapse.

  • Step 4 of 4

    FINISH & SERVE

    Add the spinach to the pan and simmer for a further 2-3 minutes until the spinach is wilted. Add the roasted potatoes and stir through.

    Serve topped with the coriander leaves, alongside your favourite Indian sides.

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