Topped with crispy pan-fried paneer and served with naan, this potato saag aloo is a flavour explosion. It’s perfect for warming up the troops on a cold night.
Serves44
Cook time2 hr 5 mins2 hour 5 minutes
Prep time10 mins10 minutes
Ingredients
40g butter
2 tbs vegetable oil
1 brown onion, finely chopped
2 garlic cloves, crushed
3 tsp garam masala
3 tsp ground cardamom
6 curry leaves, torn
800g baby white potatoes, halved
500g pumpkin, seeded, peeled, cut into 2cm pieces
1 red capsicum, seeded, coarsely chopped
375g pkt Passage To India Saag Curry Simmer Sauce*
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Method
Step 1
Heat the butter and half the oil in a large heavy-based saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 mins or until onion softens. Add garam masala, cardamom and curry leaves and cook, stirring, for 30 secs or until aromatic. Add potato, pumpkin and capsicum and stir to coat. Transfer to a slow cooker.
Step 2
Add the simmer sauce and coconut milk to the slow cooker and stir to combine. Cover and cook for 2 hours on high (or 4 hours on low) or until the vegetables are tender. Add the spinach and stir to combine. Season.
Step 3
Meanwhile, heat remaining oil in a small frying pan over medium-high heat. Add the paneer and cook, turning, for 2 mins or until golden.
Step 4
Divide the curry among serving bowls. Top with paneer and season with pepper. Serve with naan bread.
Serve with chopped pistachio
Find me: An Indian-style cheese with a mild flavour, paneer can be found in the chilled section.
On the stove: Don’t have a slow cooker? Cook the curry in a large saucepan, covered, over low heat for 45-50 mins or until the potato is tender.
*Selected stores only. If unavailable, use a 375g pkt Passage To India Butter Chicken Simmer Sauce.
375g pkt Passage To India Saag Curry Simmer Sauce*
270ml can coconut milk
60g pkt Coles Australian Baby Spinach
200g pkt paneer cheese, thickly sliced
Naan bread, pan-fried, to serve
Description
Topped with crispy pan-fried paneer and served with naan, this potato saag aloo is a flavour explosion. It’s perfect for warming up the troops on a cold night.
Method
Step 1
Heat the butter and half the oil in a large heavy-based saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 mins or until onion softens. Add garam masala, cardamom and curry leaves and cook, stirring, for 30 secs or until aromatic. Add potato, pumpkin and capsicum and stir to coat. Transfer to a slow cooker.
Step 2
Add the simmer sauce and coconut milk to the slow cooker and stir to combine. Cover and cook for 2 hours on high (or 4 hours on low) or until the vegetables are tender. Add the spinach and stir to combine. Season.
Step 3
Meanwhile, heat remaining oil in a small frying pan over medium-high heat. Add the paneer and cook, turning, for 2 mins or until golden.
Step 4
Divide the curry among serving bowls. Top with paneer and season with pepper. Serve with naan bread.
Serve with chopped pistachio
Find me: An Indian-style cheese with a mild flavour, paneer can be found in the chilled section.
On the stove: Don’t have a slow cooker? Cook the curry in a large saucepan, covered, over low heat for 45-50 mins or until the potato is tender.
*Selected stores only. If unavailable, use a 375g pkt Passage To India Butter Chicken Simmer Sauce.
