For the Saagwala Sauce
oil or ghee 2 tablespoons
onions 2, sliced
ground cumin 1 tablespoon
ground chilli ½ – 1 teaspoons (more to taste)
ground cloves ¼ teaspoon
garam masala 1 teaspoon
ground turmeric ½ teaspoon
garlic 3-5 cloves, minced
ginger 2 inches, grated
warrigal greens, leaves only, 300-400g
green chilli 1 large, chopped
crushed tomatoes 1 x 400g can (or equivalent quantity of passata)
lemon juice of 1 (or use 2 tablespoons sorrel puree*1)
cream, coconut cream or natural yoghurt 2-3 tablespoons (optional)
naan bread 2-4 (or rice for GF)
To make the sauce
Heat oil or ghee in a large frying pan. Fry onions until golden, about 5 minutes. Add spices, garlic and ginger and fry a further 2 minutes.
Drop washed leaves into boiling water for 2-3 minutes. Rinse under cold tap and discard water. Squeeze out remaining excess water and puree the leaves with green chilli, tomatoes, cooked onions and spices (food processor or stick blender).
Return Warrigal mixture to the pan, add sorrel puree (if using) and simmer on medium heat, about 5 minutes. Season with lemon juice (if using) and add salt and pepper to taste.
You can add chick peas, fried paneer cheese, Quorn (as above), or similar (or fry some seasoned chicken, add the sauce and cook the chicken in it until tender). Just before serving, drizzle cream over curry. Serve curry with naan bread and raita.