Saag aloo 'shepherd's' pie

• porce: 6 servings
• aktivní čas: 30 minutes
• celkový čas: 2 hours 30 minutes

Ingredience

2 tbsp ghee (or coconut oil)

1 onion, finely chopped

4 garlic cloves, finely chopped

5cm/2in piece of ginger, peeled and finely chopped

1 green chilli, finely chopped

½ tsp ground turmeric

½ tsp chilli powder

1 tsp garam masala

1 tsp cumin seeds

2 x 400g tins pinto or borlotti beans

1 x 400g tin chopped tomatoes

1kg/2lb 4 oz small new or red skin potatoes (large ones cut in half)

500g/1lb 2oz cauliflower, broken into small florets, stalk and leaves roughly chopped

50g/1¾oz ghee (or unsalted butter)

1 tsp cumin seeds

1 tbsp black mustard seeds

1 tsp ground turmeric

200g/7oz baby spinach, washed

salt, to season

Pokyny

To make the rajma masala base, heat the ghee or coconut oil in a large pan. Add the onion and cook for 10 minutes over a medium heat, or until soft and sweet. Add the garlic, ginger and chilli and cook for another 5 minutes. Add the spices to the pan and stir for a couple of minutes until it all smells fragrant. Stir in the tinned beans and their liquid, the tomatoes and 400ml/14fl oz water. Simmer for 25 minutes until the tomatoes are broken and you have a thick, gravy.

Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, put the potatoes into a large pan, leaving enough space to add the cauliflower later. Cover with boiling water, add half a tablespoon of salt and bring to the boil. Cook for 15 minutes, or until the potatoes are almost cooked, then add the cauliflower and cook for a further 6 minutes. Drain well.

Put the empty pan back on the heat, add 1 tablespoon of ghee, then add the cumin seeds, mustard seeds and turmeric. Cook for 1 minute, then add 100ml/3½fl oz water, the potatoes, cauliflower and half of the spinach. Stir to wilt the spinach and use the back of a spoon to crush the potatoes a little. Stir the rest of the spinach into the topping.

Spoon the rajma masala mixture into a large baking dish. Top with the potato, cauliflower and spinach mixture. Melt the remaining gheeand drizzle over the top of the pie. Bake for 30-40 minutes, or until the filling is bubbling and the top is brown and crunchy in places. Serve immediately.