Spicy bombay potatoes and spinach saag bhaji are made using the same ingredients.
There is such a wonderful fresh taste to these simple, light and mildly spiced side dishes. The bombay potatoes have a lovely creamy texture when cooked this way. The spinach is very refreshing and will adorn anything from curry to sausages!
One small onion
One garlic clove
1 cm ginger
1 - 2 teaspoons mild curry powder
oil for fryingBlend the onion, garlic and ginger to a puree and fry in a little oil for 5 minutes. You may need to add a touch of water. Add curry powder and fry for another minute or two. Use this base to make your side dishes. For the spinach saag, simply add spinach and wilt - season with salt to taste. For the bombay potatoes, put the base into a pan with a lid, add cubed (uncooked) potatoes and add enough water or stock to almost cover the potato. Simmer until potatoes are cooked. If there is too much liquid left in the pan, remove lid and turn up heat to reduce and thicken the base.
***Do you know how many calories you are allowed each day?
Here's a link to our very first blog post about our weight loss journey, which we began in January 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.
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