Recipe

Saagu

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Saagu

Baby potatoes cooked in a delicate mix of Indian spices and coconut milk. Topped with fresh coriander, sesame seeds, chilli (optional) and shredded coconut. Persian naan bread on the side.




Ingredients to serve 2

  • 4 tsp x Saagu Spice Mix
  • 10g x fresh ginger – peel and chop
  • 1 x fresh chillies – slice finely
  • 2 cloves x garlic – peel & grate finely
  • 15g x shredded coconut
  • 200ml x coconut milk
  • 200ml x boiling water
  • ½ x onion – peel & chop finely
  • 300g x baby potatoes – slice (½cm)
  • 100g x Swiss chard – cut off stalks, slice (4cm)
  • 2 x Persian naan breads
  • 5g x fresh coriander – pick off leaves
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)
  • . x butter (from your pantry)

Ingredients to serve 4

  • 8 tsp x Saagu Spice Mix
  • 20g x fresh ginger – peel and chop
  • 2 x fresh chillies – slice finely
  • 4 cloves x garlic – peel & grate finely
  • 30g x shredded coconut
  • 1 tin x coconut milk
  • 400ml x boiling water
  • 1 x onion – peel & chop finely
  • 600g x baby potatoes – slice (½cm)
  • 200g x Swiss chard – cut off stalks, slice (4cm)
  • 4 x Persian naan breads
  • 10g x fresh coriander – pick off leaves
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)
  • . x butter (from your pantry)

Method

Step 1

Preparation: Preheat oven to 180°C. Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Shredded coconut: Place a small pan on high heat and dry toast the shredded coconut until lightly golden - about a minute. Keep shaking the pan so it does not burn.

Step 3

Saagu: Place a knob of butter and a few glugs of olive oil in a large frying pan on medium-high heat. Add the onion, and a little salt and cook for 5 minutes until softened. Add the garlic, Saagu Spice Mix, ginger and HALF the chilli (optional). Cook for 1 minute. Add the potatoes, coconut milk and boiling water (see quantity in ingredients above). Cook for 15 minutes – stirring every few minutes – until the potatoes are soft and the sauce has thickened. Add the Swiss chard and cook for another minute. Season to taste.

Step 4

Naan bread: Warm in the oven on a baking sheet for 5 minutes.

Step 5

Serve the Saagu in a bowl topped with shredded coconut, chilli (optional) and coriander. Add a warm naan bread on the side.