Sag Aloo, Pilau Rice & Guilt-free Onion Bhajis

Sag Aloo 


  • 2 tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 garlic clove, sliced
  • 1 tbsp chopped ginger
  • 500g potato, cut into 2cm, ¾in chunks
  • 1 large red chilli, halved, deseeded and finely sliced
  • ½ tsp each black mustard seeds, cumin seeds, turmeric (to be honest I didn’t have any black mustard seeds, so substituted ordinary mustard seeds and it tasted just fine)
  • 250g spinach leaves


Heat the oil in a large pan over a medium heat. When it’s hot enough add the onion and cook for around 5 minutes until it starts to soften. Add the garlic and ginger and cook for a further three minutes, then add the potato, chilli and spices. Give it a good stir to coat and cook for five minutes, then add a splash of water and cover with a lid. Cook until the potato has gone soft (it took around 20 minutes for this happen). Add extra water if it starts to stick to the pan. When the potato is soft stir in the spinach leaves and allow to wilt.


Pilau Rice


  • 1 1/2 cups of Basmati Rice
  • A knob of butter
  • 1 onion, finely chopped
  • 8 Whole Cloves
  • 1 Cinnamon Stick
  • 4 Green Cardamon Pods
  • 2 Bay Leaves
  • Pinch of Saffron
  • 2 3/4 cups of Chicken Stock

Rinse the Basmati under water and then soak in a bowl of cold water for 30 minutes before rinsing again.

Melt the butter in a heavy bottomed pan. When it starts to bubble add the onion and cook for around 8 minutes until it is soft and golden. Add the spices and cook for one minute. Add the rice and stir well to coat before adding the hot stock. Cover the pan with tinfoil and then place the lid on. Cook over a medium low heat for ten minutes, remove from the heat and allow to stand for five minutes before fluffing the grains with a fork.


Guilt-Free Onion Bhajis 


  • 3 Medium Onions, sliced
  • 4oz of Chickpea Flour
  • 2 eggs beaten
  • 2 tsp of mild curry powder
  • 1 tsp ground coriander
  • 1 tsp of ground cumin
  • 1 tbsp vegetable oil

I made these in my actifry air fryer.

Beat the eggs in a large bowl, then add the onion and toss to coat. Add the chickpea flour and spices, tossing to coat again.

Remove the paddle from the actifry and add the oil. Heat for two minutes before adding four forkfulls of the bhaji mix. Fry for 3-4 minutes on each side until crispy and golden.





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