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A saag is a leaf-based dish best eaten with roti or naan bread Spinach is used most commonly in a saag, but other greens such as kale, mustard leaves or even broccoli work well too.
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 for a warming, hearty dish; wonderful when served with a roti or chapati to mop up the sauce.
Ginger & Garlic Paste Tyga Masala No. 6 Tyga Masala No. 2 Tyga Masala No. 26 Methi / Fenugreek Sachet Kashmiri Chilli
You will need to buy: 2 medium Onions 1 tbs tomato puree 3 tbsp Vegetable / rapeseed / olive oil 1 tsp Salt 2 Sweet Potatoes 200g Spinach Roti or Naan bread
Ingredients: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 6: (coriander leaf, green cardamom pods). Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric). Kashmiri Chilli. Tyga Masala No. 26: (Poppy seeds, fennel seed, ground mace, ground black pepper, ground paprika)
Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful. A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.