When it comes to Indian food accompaniments, a raita dip is one of the most popular of all. This is really simple to make at home, so you do not have to rely on ordering some from your local takeaway. Here is how to make a tasty and refreshing raita.
Ingredients for Raita
- 250g plain yoghurt
- 1/4 cucumber
- A small handful of coriander, chopped
- A small handful of mint leaves. chopped
- I clove of garlic
- Juice of half a lime
How to Make Raita
- Add the yoghurt to a bowl.
- Chop the cucumber into small cubes and finely chop the garlic.
- Finely chop the fresh coriander and mint leaves.
- Add the cucumber, coriander, mint and garlic to the yoghurt.
- Squeeze over the mixture the juice of half a lime.
- Stir the mixture thoroughly and serve.
- This is a delicious accompaniment to Saag Aloo.
- Add some grated ginger or chopped chillies if you want a kick to the dip.
I am a big fan of spice and Indian dishes are my favorite type of cuisine. Occasionally, I also enjoy eating vegetarian food. Therefore, it makes sense that saag aloo is one of my top Indian vegetarian dishes to make. This spinach and potato based dish is meat-free, budget-friendly, packed full of flavour and easy to make. My family either enjoy it as a main dish served with rice or as an accompaniment to a curry. Here is a quick and simple recipe for how to make saag aloo.
Ingredients for Saag Aloo
- 3tbsps ghee or vegetable oil
- 1 onion finely chopped
- 2 cloves garlic, crushed.
- 1 red and 1 green chilli, deseeded and finely chopped
- 1tbsp freshly grated ginger
- 1 level teaspoon cumin powder
- 1 level teaspoon turmeric
- 500g potatoes cut into chunks
- 250g bag washed spinach leaves
- black pepper
How to Make Saag Aloo
- Put the chopped potatoes into a pan of salted water and bring to the boil.
- Meanwhile, chop the onions, chillies, ginger, and garlic.
- Drain the potatoes as soon as the water begins to boil.
- Heat the oil in a pan over a medium-high heat.
- Add the onions, chillies, garlic, and ginger to the frying pan.
- When the onions have turned golden and softened, add the turmeric and cumin.
- Next, add the par-boiled potatoes.
- Roughly chop the spinach leaves and add to the pan.
- As the spinach begins to wilt, stir in the mixture.
- Cook for a further five minutes on a medium heat to allow the flavor of the spices to infuse the potatoes and the spinach.
- Serve with rice or naan bread.
- Meat lovers– you can easily adapt this to a meat dish by adding chicken, beef or lamb.
- Different textures– you can leave the spinach leaves, whole, roughly chop them or finely chop them.
- Spice levels– you can experiment with different levels of spice to suit your taste by adding more or less of ingredients including garlic, chillies, ginger, turmeric, and cumin.