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10-Min Saag Aloo With Peas

10-Min Saag Aloo With Peas

Rating
4.5rating out of 5

(807 reviews from our customers)

Prep Time

10 min

Cuisine

Indian

For this rapid saag aloo, you'll zap potatoes in the microwave, then stir them through tangy mango chutney and a rich coconut stock. Garnish with fresh chilli, serve with toasted pitta and dig in!

Prep Time

10 min

Cuisine

Indian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-chilli
1 red chilli
nigella seeds 2
1 tsp nigella seeds
Spinach
150g baby leaf spinach
cumin-seeds
1 tsp cumin seeds
mango chutney
1 mango chutney pot (20g)
mild-curry-powder
1/2 tbsp curry powder
Waxy-Potatoes
300g waxy potatoes
vegetable stock cube (new5/18)
1/2 Knorr vegetable stock cube †
wholemeal pittas
2 wholemeal pittas †
turmeric
1/2 tsp ground turmeric
Tomato-paste
1 tomato paste sachet (16g)
FLECKED coconut cream 50g
25g solid coconut cream
160g blanched peas
160g blanched peas
ginger paste sachet
1 ginger & garlic paste sachet (15g)
You Will Need
Cling film, microwave, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red chilli
  • 1 tsp nigella seeds
  • 150g baby leaf spinach
  • 1 tsp cumin seeds
  • 1 mango chutney pot (20g)
  • 1/2 tbsp curry powder
  • 300g waxy potatoes
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 2 wholemeal pittas<span class="strong">†</span>
  • 1/2 tsp ground turmeric
  • 1 tomato paste sachet (16g)
  • 25g solid coconut cream
  • 160g blanched peas
  • 1 ginger & garlic paste sachet (15g)
Typical Values per 100g per serving
Energy 538 kJ
128 kcal
2282 kJ
542 kcal
Fat
of which saturates
3.7 g
2.3 g
15.7 g
9.6 g
Carbohydrate
of which sugars
18.4 g
4.6 g
77.9 g
19.6 g
Fibre 4.4 g 18.6 g
Protein 4.8 g 20.2 g
Salt 0.84 g 3.58 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.
Ingredients contain
1 red chilli
red chilli
1 tsp nigella seeds
nigella seeds
150g baby leaf spinach
spinach
1 tsp cumin seeds
cumin seeds
1 mango chutney pot (20g)
sugar, mango 48%, sugar cane vinegar, salt, chillies, ginger, garlic
1/2 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
300g waxy potatoes
potato
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
2 wholemeal pittas
wholemeal wheat flour (gluten), water, yeast, salt, spirit vinegar, deactivated yeast, preservative: calcium propionate.
1/2 tsp ground turmeric
turmeric(100%)
1 tomato paste sachet (16g)
tomatoes
25g solid coconut cream
100% coconut
160g blanched peas
Peas
1 ginger & garlic paste sachet (15g)
Ginger and garlic puree (57%), sunflower oil, sugar, salt, water, acidity regulator (citric acid), firming agent (calcium chloride flakes), stabiliser (xanthan gum), preservative (potassium sorbate)
Allergens
  • Allergens highlighted by † (celery, gluten)

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

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)

2

Now, let's get started!

Slice the waxy potatoes in half then add them to a heatproof bowl, cover the bowl with cling film and pierce a few holes in the top

Put the bowl in the microwave for 4-6 min or until the potatoes are fork-tender

Tip: Cooking for 4? Microwave the potatoes for 6-8 min!

3

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the cumin seeds, curry powder, turmeric and ginger and garlic paste to the pan with a pinch of salt and cook for 1-2 min until fragrant

4

Meanwhile, dissolve the coconut cream, tomato paste and 1/2 [1] Knorr vegetable stock cube in 150ml [300ml] boiled water – this is your coconut stock

Add the coconut stock to the pan and cook for 2-3 min until thickened slightly

5

Meanwhile, 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

6

Add the pittas to the toaster for 1-2 min or until warmed through

Slice the red chilli[es] finely

7

Once the potatoes are fork-tender, add them to the pan with the peas and chopped spinach and cook for 2 min further until everything is coated in the sauce

Stir through the mango chutney – this is your saag aloo

8

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Slice the toasted pittas diagonally in half

Serve the saag aloo in bowls with the pitta slices to the side and garnish with nigella seeds and chilli rounds (can't handle the heat? Go easy!)

Enjoy!

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