Sagwala (for use with base chicken, lamb, prawn or vegetables)

This is the general Balti version of the delicious King Prawn Sagwala on page 44.  Spinach gives the dish a real depth of flavour, but has to be steamed first for best results.

Handful of uncooked spinach leaves

2 tbsp vegetable oil

1 onion, finely chopped

3 garlic cloves, finely chopped

Quarter of a green pepper, finely chopped

4 tsp Kushi Spice (see book page 23)  (use 5 tsp Kushi Spice if you’re using prawns as a base meat)

A ladle of base “meat” (see book page 17)

A ladle of base sauce (see book page 15)

2 green chillies, whole

Fresh coriander leaves to garnish

Roughly chop the spinach and steam until it’s wilted.  If you don’t have a steamer, place the spinach into a colander and rest over a pan of boiling water.

Place the Balti bowl on the heat, and add the vegetable oil.

Fry the onion and garlic along with the green pepper.

Remove from the heat before adding the Kushi Spice, stirring well.

Return to the heat, and add the base meat, base sauce and the steamed spinach.

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