Aubergine Saag
with lime rice and fresh chilli
Saag is an Indian dish which, along with added spices, can be made from spinach, finely chopped broccoli or an array of other greens. It's got a vibrant green colour that's striking on the plate and, thanks to the addition of coconut milk it's got a rich and creamy taste and texture too.
The quantities provided above are averages only.
Ingredients
120 grams
Baby Spinach
150 grams
Rice
1 unit(s)
Aubergine
150 grams
Mushrooms
2 sachet(s)
North Indian Style Spice Mix
1 pack(s)
Coconut Milk
1 unit(s)
Chilli
1 unit(s)
Onion
1 sachet(s)
Rogan Josh Curry Paste
(Contains Mustard)
1 sachet(s)
Vegetable Stock
1 unit(s)
Lime
1 sachet(s)
Honey
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Trim the aubergine then chop into 1cm cubes.
- Pop the aubergine onto a lined baking tray.
- Toss with half the North Indian spice, salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn the tray halfway through.
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid. Cook for 10 mins then remove from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- While the rice cooks, zest then quarter the lime. When the rice is ready, stir through the lime zest.
- Meanwhile, halve, peel and chop the onion into small pieces.
- Roughly chop the mushrooms.
- Thinly slice the chilli at an angle widthways.
- Place a large pot over high heat with a drizzle of oil.
- Once hot, fry the onion and mushrooms until softened, stirring occasionally, 5-8 mins.
- Season well with salt and pepper.
- Lower the heat to medium-high then add the remaining North Indian spice mix.
- Fry until fragrant, 1-2 mins.
- Meanwhile, blend the spinach, stock and coconut milk to make a puree.
- Add the spinach puree to the pot and mix well to coat the veg.
- Cover and simmer for 8-10 mins. Loosen with a splash of water if needed.
- Stir in the aubergine, honey and rogan josh paste.
- Season with salt, pepper and lime juice—all to taste!
TIP: No blender? No problem! Finely chop the spinach and stir it into the pot along with coconut milk and stock before simmering.
- Fluff up the lime rice with a fork and divide between bowls.
- Top with the fragrant aubergine saag.
- Finish with a sprinkling of sliced chilli (use less if you don't like spice).
- Serve any remaining lime wedges alongside.
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