Orissan jagdish saag aloo from World Food Café by Chris Caldicott and Carolyn Caldicott

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on March 25, 2017

    Really delicious I used much fewer potatoes than called for but they add a texture to the dish that is hard to describe and delicious. The spices are also perfect. Will make again. In making this again it is important to cook the potatoes slowly and have patience until they begin to fall apart. From my experience it takes much longer than the recipe states. I added a bit of water as needed over time so that the potatoes did not burn. It is a really great dish but you have to take the care to cook the potatoes long enough. I have also found that you can add much more spinach if you have it. If you add more spinach you may need to add some water to fully cook the spinach.

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