This is our take on sag aloo, the great Indian dish using potatoes and spinach. Only here we substitute the spinach for nettles. We only pick the top 2 pairs of leaves on a nettle as they are the tenderest. It also seems to promote continued growth.
Ingredients
- 500g new potatoes
- 300g of nettle tips
- 2 tbsp of olive oil
- 1 large onion
- 1 chilli finely chopped
- 2 cloves of garlic finely chopped
- A thumb sized piece of fresh ginger grated
- 1 tsp of ground coriander
- ½ tsp of ground cumin
- ½ tsp of chilli powder
- ½ tsp of turmeric
- 400g tin of chopped tomatoes
- ½ tsp of sugar
- Salt & pepper
How to make the urtica aloo
- Blanch the nettles in boiling water and refresh in cold, drain, squeeze out the water and roughly chop
- Boil the potatoes for 15 minutes and then place in cold water; drain and cut into bite sized chunks
- Fry the onion in olive oil for 5 minutes
- Add the chilli, garlic and ginger and cook for a minute on low heat
- Add the spices and cook for a further minute
- Add the tomatoes and sugar and cook on a medium heat for 5 minutes stirring frequently
- Add the potatoes and nettles and heat for 5 minutes
You can try some of our other Indian themed recipes such as this wild & weedy curry.
We have loads of photos taken on our Wildfoods & Woodland Cooking courses on our Facebook page.
