Saagwala sauce

Method

1. Heat oil in a large pot.
2. Add onion and cook over a low heat until lightly browned and translucent.
3. Add garlic, ginger, curry powder and garam masala. Stir and cook for a further 1 minute.
4. Add tomato, spinach and water. Cover with a lid and cook over a low heat for approximately 15-20 minutes or until the spinach is very soft.
5. Remove from the heat and stir through yoghurt.
6. Serve or blend for a smooth sauce.

Serving suggestions

Make extra sauce to freeze for a quick meal in the future.

Add 2-3 cups of one of the following to the finish sauced for a meal:

• diced paneer (Indian strained cheese)
• haloumi cheese, grilled and diced
• cooked shredded chicken
• boiled and diced potatoes
• cooked cauliflower

Gently heat for approximately 5 minutes or until hot through.