Bit Spicy

Singapore-inspired spices

Sambhar

from 3.90
Sambhar-01 2665x1500.jpg

Sambhar

from 3.90

(heat 6/10)

A lovely vegetarian main course or side dish - spinach and potato are a great combination. Or if you are a meat-eater having a quick peruse of this section, visit our Mauritian curry, which uses lamb and chickpeas for a deliciously tangy curry!

Serves: 4-6

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(heat 6/10)

A lovely vegetarian main course or side dish - spinach and potato are a great combination. Or if you are a meat-eater having a quick peruse of this section, visit our Mauritian curry, which uses lamb and chickpeas for a deliciously tangy curry!

Serves: 4-6

 

Spice Mix Ingredients: coriander seeds, salt, dried chillies, gram flour, red lentils, split peas, cumin seeds, fenugreek seeds, yellow mustard seeds, turmeric, asafoetida, fenugreek leaves.

Allergens: see ingredients in bold

Ingredients:

  • 1 packet Sambhar mix (recipe card included)

  • 150ml/1/4 pint 'secret sauce'

  • 1 tbsp vegetable oil

  • 500g/1lb potatoes, par-boiled and sliced (about 5mm)

  • Juice of ½ lemon

  • 2 large handfuls fresh spinach

Recipe:

  1. Heat the oil in a heavy pan, then add the spice mix and stir until fragrant.

  2. Add the 'secret sauce' and bring to a simmer.

  3. Add the potatoes, cover and cook until they are tender and the liquid has evaporated.

  4. When you are ready to eat stir in the spinach until wilted and add lemon juice to taste.

Cook's Notes:

  • I took my eye off the ball and nearly burnt the potatoes the first time I cooked this! It turned out to be blind genius as they went crispy, and once the lemon juice and spinach was added there was an extra crunch to the dish!