Saag Masala is a spinach-based curry, flavoured with aromatic spices. You'll serve it with buttered pilau rice for a tasty take on a takeaway favourite!
Prep Time
25 min
Cuisine
Indian
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171g raw peeled king prawns<span class="strong">†</span>
1 tomato paste sachet (32g)
Typical Values
per 100g
per serving
Energy
513 kJ 122 kcal
1540 kJ 366 kcal
Fat of which saturates
1.2 g 0.5 g
3.7 g 1.4 g
Carbohydrate of which sugars
20.4 g 1.9 g
61.4 g 5.8 g
Fibre
1.8 g
5.3 g
Protein
7.3 g
21.8 g
Salt
1.24 g
3.74 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
king prawn (crustacean) 93%, added water, salt. may contain molluscs
1 tomato paste sachet (32g)
Tomatoes
Allergens
Allergens highlighted by † (celery, crustacean)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a full kettle
Peel and finely slice the brown onion[s] and the garlic
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the sliced onion and cook for 5 min or until softened
2
While the onion softens, crush the cardamom pods open by squashing them with the side of a knife
Melt a knob of butter in a pot (with a matching lid) over a medium heat
Once melted, add the split cardamom pods and star anise to the pot and cook for 1 min until fragrant
3
Add the basmati rice to the pot and cook for 1 min further, then add 300ml [600ml]cold water and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has been absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving – this is your pilau rice
4
Once the onion has softened, add the sliced garlic, ground fenugreek, garam masala and chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 1 min or until fragrant
Tip: If your pan is looking a little dry, add a drizzle of vegetable oil!
5
While the spices are cooking, dissolve the Knorr vegetable stock cube[s], tomato paste and 1 tsp [2 tsp]sugar in 250ml [500ml]boiled water – this is your tomato stock
Add the tomato stock to the pan, reduce the heat to medium-low & cook for 3-4 min or until the sauce has thickened
6
Add the baby leaf spinach to a colander and pour boiled water over it until it's wilted
Rinse the wilted spinach under cold water until it's cool enough to handle
Squeeze the water out of the cooled spinach (use clean hands for ease) then chop it roughly
7
Once the sauce has thickened, add the chopped spinach and king prawns and cook for 3-4 min or until the prawns are cooked through - this is your prawn saag masala
Meanwhile, chop the coriander finely, including the stalks (save some leaves for garnish!)
Stir the chopped coriander through the pilau rice
8
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