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Sweet Potato Saag

Sweet Potato Saag

Regular price £2.60
Regular price £3.25 Sale price £2.60
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Serves: 4 (or 2 twice)

Prep: 10 minutes

Cook: 30 minutes

Origin: India


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.

What's in the box?

Ginger & Garlic Paste, Tyga Masala No. 6, Tyga Masala No. 2, Tyga Masala No. 26, Methi/Fenugreek Sachet, Kashmiri Chilli

Shopping list

  • 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

Let's cook!

  1. Finely dice the onions.
  2. Peel the sweet potatoes, and dice into 2.5cm cubes.
  3. 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.
  4. Add Tyga Masala No. 2, Tyga Masala No. 26, tomato puree and Kashmiri chilli (1/4 tsp for mild, 1/2 tsp for medium and 1 tsp for hot). Add 50ml water and cook for 3 minutes stirring continuously.
  5. 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 potatoes to still have a little bite.
  6. 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.

Ingredients & allergies

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.

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