Saag Aloo

• 5kg diced potatoes
• 4kg spinach
• 400g tomato purée
• 1.25kg chopped tomatoes
• 2.5kg onion
• 3 tbsp garlic purée
• 300ml cooking oil
• 1 tbsp cumin
• 2 tbsp garam masala
• 250g flour
• 2 pints water
• 30g vegetable stock
• 1tbsp (0.017 litres) mustard seeds
• 1tbsp (0.017 litres) nigella seeds
• 15 curry leaves
• 2 tbsp (0.03 litres) chilli powder
• 1.5 tbsp (0.026 litres) ginger
• 2 tbsp (0.03 litres) white pepper
• 1 tbsp (0.017 litres) tumeric
• 2 tbsp (0.03 litres) mild curry powder
• 1 tbsp (0.017 litres) hot curry powder
• 100g chopped fresh coriander
• 7.5kg rice
• 1kg frozen peas

1. Fry onion in oil until brown

2. Add flour and spices, cook out. Add garlic, tomato purée (including salt and pepper), cook for 5 mins

3. Add chopped tomatoes, cook for 2 minutes

4. Add potatoes and water and cook until potatoes are cooked

5. Add spinach (steamed)

6. Thicken with cornflour if needed

7. When finished, add fresh chopped coriander and serve

8. Cook the frozen peas and mix in with the cooked steamed rice to serve

Per portion (248g)

• Energy: 385 kcal / 1610 KJ
• Fat: 4.5g
• Saturates: 0.4g
• Protein: 10.1g
• Carbohydrate: 77.3g
• Sugars: 3.9g
• Fibre: 3.2g
• Sodium: 161mg

Per 100g

• Energy: 155 kcal / 651 KJ
• Fat: 1.8g
• Saturates: 0.2g
• Protein: 4.1g
• Carbohydrate: 30.8g
• Sugars: 1.6g
• Fibre: 1.3g
• Sodium: 65mg