Saagwala sauce

Wow! This is a delicious and easy to make sauce. Ring the changes by adding different proteins to the sauce. Watch the video on how to make this sauce.

Ingredients

Serves 4

2 Tbsp canola oil
1 onion, finely diced
3 cloves garlic, peeled and crushed
2 Tbsp crushed ginger
2 tsp curry powder
2 tsp garam masala
2 large tomatoes, diced, or 1 x 400g can chopped tomatoes
600g fresh or frozen spinach, roughly chopped
¾ cup water
½ cup plain, unsweetened yoghurt

Method

Heat oil in a large saucepan.
Add onion and cook over a low heat until lightly browned and translucent.
Add garlic, ginger, curry powder and garam masala. Stir and cook for a further minute.
stir in tomatoes, then add spinach, Cover with a lid and cook over a low heat for approximately 15-20 minutes or until spinach is very soft.
Remove from heat and stir through water yoghurt.
Use chunky-style or blend for a smooth sauce.
Serve with a protein as suggested below. Be sure to heat mixture until steaming hot.

Add one of the following proteins to the finished sauce:

250g Paneer (Indian strained cheese) diced
250g Haloumi cheese, grilled and diced
2 cups shredded chicken. Continue to cook until the chicken is thoroughly reheated.
2 cups, drained, rinsed chickpeas