less than 30 mins
1 to 2 hours
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By Anna Jones
From Saturday Kitchen[row]
For the rajma masala base
- 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
For the saag aloo topping
- 1kg/2lb 4 oz small new or red skin potatoes (large ones cut in half)
- 500g/1lb 2oz cauliflower, broken into small florets, stalk roughly chopped
- 50g/1¾oz ghee (or unsalted butter)
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 200g/7oz baby spinach, washed
- salt, to season
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 and 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 15–20 minutes, or until the potatoes are almost cooked, then add the cauliflower for the last 6 minutes. Drain well.
Put the empty pan back on the heat, add 1 tablespoon of ghee or butter, and add the cumin seeds and turmeric. Cook for a minute, then add 100ml/3½fl oz water, the potatoes and cauliflower and half of the spinach. Stir to wilt the spinach and use the back of a spoon to crush the potatoes a little. To finish, 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 ghee or butter and drizzle over the top of the shepherd’s pie. Bake in the oven for 30-40 minutes, or until the filling is bubbling and the top is brown and crunchy in places. Serve straight out of the oven.