Aloo & Makki Di By Anjula Devi

Serves Prep time Cook time Total time 4 15 mins 30 mins 45 mins

Chef Skills: Sauce development, Indian making

Ingredients for saag aloo Ingredients for makki di roti ● 1 tbsp ● 150g cornmeal or polenta ● 1 Indian bay leaf ● 1 tsp oil (plus more ● 1 cinnamon stick for brushing) ● 2 tsp mustard seeds ● Hot water from kettle ● 2 tsp seeds Equipment ● 1 large leek - chopped ● 3 sprigs of spring onions - ● Large saucepan chopped ● Kitchen paper ● 1 ginger cheat cube ● pan ● 1 garlic cheat cube ● brush ● 1 green finger cheat cube

● 1 onion cheat cube Before you click play ● 1 ripe tomato - diced ● ● ¼ tsp ajwain seeds Get out all equipment & ● ¼ tdsp turmeric measure ingredients ● ● Chilli flakes to taste Check out the “ Cheat ● 2 large potatoes - diced Cubes” video if you haven’t ● to season already ● ● 500 - 600g spinach Defrost your cheat cubes ● ● 2 tbsp natural yogurt Prepare the leeks, spring ● Juice of ½ a lemon onions, ripe tomato and ● Handful of fresh coriander potatoes as described

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Step one: making the saag aloo

1. In a large saucepan add 2 tablespoons of ghee with an Indian bay leaf, a cinnamon stick, mustard seeds and cumin seeds. Give the ingredients a good stir and cook for a minute on a medium heat. 2. Add the leeks and spring onion. Turn the heat up a little and stir through. 3. Add the ginger, garlic and green finger chilli cheat cubes. Stir through before adding the onion cheat cube. 4. Add the ripe tomato, stir and cook on a medium-high heat for 10 minutes, or until the leeks have softened. 5. Now the leeks have softened, add the ajwain seeds, turmeric and chilli flakes to taste. Stir through and add the diced potatoes. Season with salt and cook for a further 12 minutes. 6. Add the spinach with the yogurt to the pan and fold in. Cook for another 10 minutes with the lid on the pan.

Step two: making makki di roti

1. Place 150g of cornmeal or polenta onto your work surface. Add 1 teaspoon of . Make a well in the centre and a splash of hot water from the kettle. Mix together with a spatula or with your fingers (be careful). 2. Continue mixing and adding small splashes of hot water to bind the cornmeal. Press hard onto the surface and roll the around until it is completely bound and smooth. 3. Wet your hands and fingertips with hot water. Take a quarter of the dough and roll it in the palm of your hand to make a smooth round ball. 4. Wet your hands again and flatten the ball with the palm of your hands, focusing on the outer part of the dough, making a flat circle shape. Be sure not to overwet the dough. 5. Return to point 3 and repeat until you have used all the dough.

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Step two continued...

5. Place the roti into a preheated griddle pan on a medium heat. Cook for about 4 minutes on each side. 6. Brush some vegetable oil or ghee on either side and continue cooking until browned on both sides.

Step three: finishing the dish

1. Remove the lid from the saucepan and give the saag aloo a good stir. Squeeze in the juice of ½ a lemon and add a handful of fresh chopped coriander. 2. Spoon the saag aloo onto a serving plate and with a little extra coriander. Serve immediately with your roti.

Chef tips ● Check out the “Curry Cheat Cubes” video for easy preparation ● Makki di roti translates to bread of in the hindi language

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