Recipe Index

Ingredients

• Rajma masala base: 2 tbsp ghee (or coconut oil)
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 2in piece of ginger, peeled and finely chopped
• 1 green chilli, finely chopped
• ½ tsp ground turmeric
• ½ tsp chilli powder
• 1 tsp garam masala
• 1 tsp cumin seeds
• 2 x 14 oz tins pinto or borlotti beans
• 1 x 14 oz tin chopped tomatoes
• Saag aloo topping: 2lb 4 oz small new or red skin potatoes (large ones cut in half)
• 1lb 2oz cauliflower, broken into small florets, stalk and leaves roughly chopped
• 1¾oz ghee (or unsalted butter)
• 1 tsp cumin seeds
• 1 tbsp black mustard seeds
• 1 tsp ground turmeric
• 7oz baby spinach, washed
• salt, to season

Method

1. Heat the oven to 400°F.
2. Fry the onion, garlic, ginger and chilli in ghee, add turmeric, chilli powder, garam masala and cumin seeds, then add the beans and tomatoes and simmer into a masala.
3. Boil the potatoes and cauliflower until tender, about 30-40 minutes for the full dish timing, and mash roughly with ghee, cumin seeds, mustard seeds and turmeric.
4. Stir the spinach through the hot topping until wilted and season with salt.
5. Spread the bean masala in a dish, top with the saag aloo mixture and bake until golden and bubbling.
6. Serve hot.

Total: 2 h 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data