indian side

Nutritious spinach makes the base for this traditional, healthy Indian side dish, combined with potato and spices

Saag aloo

sunflower oil

onion,finely chopped

garlic cloves,sliced

tbsp chopped ginger

potato,cut into 2cm (¾in) chunks

red chilli,halved, deseeded and finely sliced

mustard

spinach leaves

Heat 2 tbsp sunflower oil in a large pan, add 1 finely chopped onion, 2 sliced garlic cloves and 1 tbsp chopped ginger, and fry for about 3 mins.

Stir in 500g potatoes, cut into 2cm chunks, 1 halved, deseeded and finely sliced red chilli, ½ tsp black mustard seeds, ½ tsp cumin seeds, ½ tsp turmeric and ½ tsp salt and continue cooking and stirring for 5 mins more.

Add a splash of water, cover, and cook for 8-10 mins.

Check the potatoes are ready by spearing with the point of a knife, and if they are, add 250g spinach leaves and let it wilt into the pan. Take off the heat and serve.

This minty sauce with a creamy yogurt base is a classic Indian side - this version has garam masala and ginger for a warming kick

Raita

Greek yogurt

garlic

ginger,

½ small pack coriander, chopped

0.25 small pack mint, leaves

lime

½ tsp garam masala,

Mix all the ingredients and season. Serve sprinkled with extra garam masala.

This mouth watering Indian curry is made with potatoes and peas and cooked in a spiced tomato sauce. It&#x27;s so quick and easy to make! Serve with basmati rice, naan, and if you like alongside other Indian recipes. It serves 4 as a main dish, or 6-8 as a side dish.

Restaurant Style Aloo Matar

tsp oil

yellow onion, diced

4-6 garlic cloves,

tbsp minced ginger

tsp garam masala

turmeric powder

- 1 tsp cayenne pepper,

salt,

lb yukon gold potatoes (4-5 small potatoes), peeled and cut into 1/2" pieces

Pacific Foods Low Sodium Vegetable Broth

tbsp coconut cream (optional)

cilantro

Heat the oil in a large pot over...

Heat the oil in a large pot over medium heat and add the onion and a pinch of salt. Sauté until soft, about 5 minutes. Add the garlic and ginger, and let fry for about 1 minute.

Add the garam masala, turmeric, cayenne, and salt...

Add the garam masala, turmeric, cayenne, and salt and stir to coat the onion mixture, then add the tomatoes. If using whole tomatoes break them into chunks with a spatula. Sauté until the tomatoes have softened and turned juicy, starting to break down, about 5 minutes. Blend the sauce until smooth with an immersion blender or upright blender and return to pot.

Add the potatoes, peas, and vegetable broth. Turn...

Add the potatoes, peas, and vegetable broth. Turn the heat up to bring to a low boil, then turn the heat down, cover, and let simmer until the potatoes are tender, usually 10-15 minutes.

Add the coconut cream and stir to combine....

Add the coconut cream and stir to combine. Taste and adjust salt as needed. Garnish with cilantro to serve.

These vegetarian samosas are a great way to get 3 of the 5-day into your family. They're also rich in fibre, folate, vitamin C, calcium and iron

Spinach & sweet potato samosas

potatoes

tbsp vegetable oil

red onions

ginger

red chilli

coriander

tbsp curry paste (we used balti)

tsp black onion (nigella) seeds

bag spinach (or frozen spinach)

pack filo pastry (6 sheets)

cucumber

yogurt

mango chutney

Put the sweet potatoes in a large bowl, cover with cling film and microwave on High for 8 mins or until soft.

Meanwhile, heat the oil in a large pan, add the chopped onion and cook for a few mins to soften. Stir in the ginger, garlic, chilli (if using) and coriander stalks, stirring for a couple mins more until fragrant (the garlic will burn easily, so keep an eye on it). Add the curry paste and half the black onion seeds to the pan, stir for 30 secs or so until fragrant, then add the spinach and 2-3 tbsp water. Cook the spinach until wilted, then add the sweet potato and any liquid from the bowl. Season well and mash everything together with the back of a spoon, leaving some chunky bits of potato. Leave to cool completely.

Unroll the pastry and pull out two sheets to work with &ndash; keep the rest covered with a tea towel to prevent it from drying out. Brush both sheets with a little oil and scatter some of the black onion seeds over one sheet. Put the other sheet on top. With the shortest side facing you, cut down the centre to make two long strips. Scoop a sixth of the sweet potato mixture onto the top right-hand corner of the filo in a rough triangle shape. Fold the pastry over on an angle, continuing down the length of the pastry until you reach the bottom and have a neat triangle encasing the filling. Trim off any excess pastry with a knife. Repeat to make six samosas. Heat oven to 200C/180C fan/gas 6.

Put the samosas on a baking tray lined with baking parchment. Brush with a little more oil and sprinkle over the remaining black onion seeds. Bake for 25-30 mins or until deep golden brown. Meanwhile, peel the cucumber into ribbons, then toss with the sliced onions and coriander leaves. To serve, dollop some yogurt onto each plate, top with two samosas, a mound of the cucumber salad and mango chutney.

Top 4 indian side recipes from across the web

The most viewed indian side recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Saag aloo

Raita

Restaurant Style Aloo Matar

Spinach & sweet potato samosas

Top 4 indian side recipes from across the web

The most viewed indian side recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Saag aloo

Raita

Restaurant Style Aloo Matar

Spinach & sweet potato samosas

The most viewed indian side recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine