Oca Saag Aloo

Name: Oca Saag Aloo
Cuisine: British
Ingredients: 3 garlic cloves, halved and finely sliced; 2 tsp ground coriander; 2 medium onions, halved and finely sliced; 2 cm piece of fresh ginger, peeled and grated; 650 g oca, scrubbed and cut into chunks; 300 ml chicken or vegetable stock; 1 tsp garam masala; ½ tsp turmeric; Juice of ½ lemon; Salt and freshly ground black pepper; 300 ml chicken or vegetable stock; 250 g spinach, stalks removed and chopped; Salt and freshly ground black pepper; 40 g unsalted butter; 1 tsp groundnut oil; ¼ tsp asafoetida (optional); ½ tsp mustard seeds; ½ tsp cumin seeds; 1-2 green chillies, halved and finely sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Taste of the Unexpected

By Mark Diacono

Published 2010

About

This is my take on saag aloo, using oca instead of the ‘aloo’ (or potatoes) and is delicious served with a dollop of yoghurt. If you have any left over, it makes an unusual and tasty filling for an omelette the next day.

Ingredients

1 tsp groundnut oil
40 g unsalted butter
1-2 green ch

Europe
United Kingdom
Gluten-free
Vegetarian
Leftovers
Mediterranean

Method

Warm the oil and half the butter in a large saucepan over a medium heat. Once the butter stops foaming, add the chillies, cumin, mustard seeds and asafoetida, if using, and cook until the mustard seeds pop. Add the onion, stir until well coated and sauté over a medium heat until starting to turn golden, about 15 minutes. Add the rest of the butter, the ginger, garlic, coriander, garam masala an