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Chana Saag Aloo & Pumpkin & Carrot Cumin Glaze

Chana Saag Aloo & Pumpkin & Carrot Cumin Glaze

Regular price £3.35
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Serves: 4 (or 2 twice)

Prep: 10 minutes

Cook: 35 minutes

Origin: India

Indulge in the flavourful combination of Chana Saag Aloo, a hearty and satisfying Indian dish, and our Pumpkin & Carrot Cumin Glaze, a sweet and aromatic accompaniment

What's in the box?

Ginger & Garlic Paste, Tyga Masala No. 7, Kashmiri Chilli, Tyga Masala No. 3

Shopping list

Chana Saag Aloo

  • 400g potatoes
  • 400g tin chickpeas
  • 2 onions
  • 200g spinach
  • 1 bunch coriander (optional)
  • 3 tbsp vegetable/rapeseed/olive oil
  • 1 tbsp tomato puree
  • 1 tsp salt

Pumpkin & Carrot Cumin Glaze

  • 1kg pumpkin/squash/carrots
  • 1 tbsp honey or agave
  • 1 tsp salt
  • 1 tbsp vegetable/rapeseed/olive oil

Let's cook!

Chana Saag Aloo

  1. Drain and rinse the tin of chickpeas.
  2. Finely dice the onions.
  3. Peel and cut the potatoes into bite-size chunks.
  4. Chop the coriander discarding the stems, if using.
  5. Place potatoes into a pan of cold water and bring to the boil. Cook until tender, this will take approximately 15 minutes. Drain.
  6. In a large pan with a lid, heat the oil over a high heat and add the onions, ginger & garlic paste and salt. Fry for 4-5 minutes, stirring continuously.
  7. Add Tyga Masala No. 7, tomato puree, Kashmiri Chilli (0.5 tsp for mild, 1 tsp for medium and 2 tsp for hot) and 100ml water. Stir for 2 minutes.
  8. Reduce heat to medium and add the potatoes and chickpeas. Stir well, cover with a lid and cook for 5 minutes, stirring occasionally.
  9. Stir in the spinach. Re-cover with the lid and cook for 2 minutes, or until the spinach is wilted.
  10. Sprinkle with the coriander and serve.

Pumpkin & Carrot Cumin Glaze

  1. Preheat the oven to 200C.
  2. Cut the pumpkin/squash into bite-size chunks.
  3. If using carrots, cut lengthways and then into bite-size chunks.
  4. Mix together the pumpkin/squash/carrots with the oil, Tyga Masala No. 3 and salt.
  5. Place on a baking tray and bake in the oven for 25 minutes.
  6. Drizzle over the honey and cook for a further 10 minutes, or until cooked through.

Ingredients & allergies

Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite), Tyga Masala No. 7: (Ground Coriander, Ground Turmeric). Kashmiri Chilli, Tyga Masala No. 3: (Cumin seeds, Ground Turmeric)

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.

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