- Cook
- Cook 10 mins
- Country
- India
- Dietary
- GF
- Prep
- Prep 15 mins
- Region
- Punjab
- Serves
- Serves 4 (or 2 twice)
FLAVOURSOME
Saag traditionally refers to green, leafy vegetables commonly found on the Indian Subcontinent and is one of the most versatile dishes in Indian cooking. Saag can take many forms in modern Indian cuisine, from a side-dish prepared classically with spinach and a variety of spices, to larger, curried meat dishes. Classically mild, our Saag combines the gentle spice of coriander, ginger and cumin with lamb for a warming, hearty dish; wonderful when served with a roti or chapati to mop up the sauce.
Kit Contains:
Ginger & Garlic Paste Tyga Masala No. 2 Tyga Masala No. 6 Tyga Masala No. 26 Methi / Fenugreek Leaves Kashmiri Chilli
You will need to buy: 2 medium Onions 1 tbs tomato puree 3 tbsp Vegetable / rapeseed / olive oil 1 tsp Salt Water 600g frozen / 450g refrigerated Raw peeled king prawns 200g Spinach Roti or Naan bread
Prep:
- Finely dice the onions.
- Defrost the prawns.
Cook:
- Heat oil in a frying pan over a high heat and add the onions, Ginger & Garlic Paste, Tyga. Masala No. 6, Methi leaf sachet and salt. Stir continuously, for 3 minutes before turning down to a medium heat and fry for a further 3 minutes.
- Add Tyga Masala No. 2, Tyga Masala No. 26, tomato puree and Kashmiri Chilli (� tsp for mild, � tsp for medium and 1 tsp for hot). Add 50ml water and cook for 3 minutes stirring continuously.
- Then add 100ml water, cover and cook for a further 4 minutes.
- Add the spinach on top of the sauce and cover and cook for 2 minutes to allow it to wilt. Stir in the wilted spinach into the sauce and recover and cook for a further 3 minutes.
- Stir in the prawns, cover with a lid and cook for 2-3 minutes or until the prawns turn pink.
VEGETARIAN Sweet Potato Saag
Prep
- Finely dice the onions.
- Peel 2 sweet potatoes, and dice into 2.5cm cubes.
Cook
- As recipe.
- As recipe.
- Then add 300ml water plus the diced sweet potatoes and cover and cook for a further 10 minutes, keep checking as you want the sweet potates to still have a little bite.
- Add the spinach on top of the sauce and cover and cook for 2 minutes to allow it to wilt. Stir in the wilted spinach into the sauce and recover and cook for a further 3 minutes.
Wine Paring: The Shy Albatross 2019, New Zealand
We made this one a milder dish (less chilli), which perfectly suited the Marlborough Sauvignon Blanc. The crisp tropical and citrus fruits refreshed the palate, in much the same way as the lemon dressing does for this dish. This Sauvignon Blanc has a well structured palate finishing with herbs, which add to the long lasting flavors of this dish.
INGREDIENTS: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 26: (Poppy seeds, fennel seed, ground mace, ground black pepper, ground paprika). Tyga Masala No. 6: (coriander leaf, green cardamom pods). Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric). Kashmiri Chilli
Product details
Kit Contains:
Ginger & Garlic Paste Tyga Masala No. 2 Tyga Masala No. 6 Tyga Masala No. 26 Methi / Fenugreek Leaves Kashmiri Chilli
You will need to buy: 2 medium Onions 1 tbs tomato puree 3 tbsp Vegetable / rapeseed / olive oil 1 tsp Salt Water 600g frozen / 450g refrigerated Raw peeled king prawns 200g Spinach Roti or Naan bread
Prep:
- Finely dice the onions.
- Defrost the prawns.
Cook:
- Heat oil in a frying pan over a high heat and add the onions, Ginger & Garlic Paste, Tyga. Masala No. 6, Methi leaf sachet and salt. Stir continuously, for 3 minutes before turning down to a medium heat and fry for a further 3 minutes.
- Add Tyga Masala No. 2, Tyga Masala No. 26, tomato puree and Kashmiri Chilli (� tsp for mild, � tsp for medium and 1 tsp for hot). Add 50ml water and cook for 3 minutes stirring continuously.
- Then add 100ml water, cover and cook for a further 4 minutes.
- Add the spinach on top of the sauce and cover and cook for 2 minutes to allow it to wilt. Stir in the wilted spinach into the sauce and recover and cook for a further 3 minutes.
- Stir in the prawns, cover with a lid and cook for 2-3 minutes or until the prawns turn pink.
VEGETARIAN Sweet Potato Saag
Prep
- Finely dice the onions.
- Peel 2 sweet potatoes, and dice into 2.5cm cubes.
Cook
- As recipe.
- As recipe.
- Then add 300ml water plus the diced sweet potatoes and cover and cook for a further 10 minutes, keep checking as you want the sweet potates to still have a little bite.
- Add the spinach on top of the sauce and cover and cook for 2 minutes to allow it to wilt. Stir in the wilted spinach into the sauce and recover and cook for a further 3 minutes.
Wine Paring: The Shy Albatross 2019, New Zealand
We made this one a milder dish (less chilli), which perfectly suited the Marlborough Sauvignon Blanc. The crisp tropical and citrus fruits refreshed the palate, in much the same way as the lemon dressing does for this dish. This Sauvignon Blanc has a well structured palate finishing with herbs, which add to the long lasting flavors of this dish.
INGREDIENTS: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 26: (Poppy seeds, fennel seed, ground mace, ground black pepper, ground paprika). Tyga Masala No. 6: (coriander leaf, green cardamom pods). Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric). Kashmiri Chilli