Add Sag Aloo recipe

diff --git a/content/recipes/sag_aloo.rst b/content/recipes/sag_aloo.rst
new file mode 100644 (file)
index 0000000..f26caf2
--- /dev/null
+++ b/content/recipes/sag_aloo.rst
@@ -0,0 +1,45 @@
+Sag Aloo
+========
+
+:date: 2019-09-13 07:02
+:category: Recipes
+:tags: dinner, curry
+:authors: Maximilian Friedersdorff
+:summary: A quick(-ish) Sag Aloo
+:status: published
+
+Ingredient
+----------
+* Vegetable Oil (Sunflower/Rapeseed or similar)
+* 2 Onions, finely chopped
+* 4 garlic cloves, sliced
+* 2 tablespoons fresh ginger, chopped
+* 750g potatoes, 2cm chunks
+* Chilli or paprika, some quantity
+* 1 teaspoon of: Black mustard seeds, cumin seeds, turmeric
+* 1/2 - 1 teaspoon salt
+* 500g spinach, chard, kale or some other such leafy greens
+
+Method
+------
+
+#. Fry onions, garlic and ginger in all of the oil for a few minutes until the 
+   onions are soft.
+#. Add all other ingredient but the leafy greens and fry for another 2-3 minutes.
+#. Add 150ml of water, cover the pot or pan with a tight fitting lid and cook
+   for 10-20 minutes until the potatoes are nearly soft.
+#. Add the leafy greens and cook until wilted.  For things like kale, cook
+   for long enough for it to be soft throughout.
+
+Explanation
+-----------
+
+This recipe relies on chillies to be spicy.  I can make no good statement on the 
+amount of chilli one should add, it depends on the cultivar, the age of the chilli,whether or not it is deseeded and one's own personal tolerance for spiciness. I
+recommend adding no more than half of what you think you will need initially and
+adding more if it is not spicy enough when it has finished cooking.
+
+If you do not want it to be spicy, substitute some or all of the chilli for
+paprika powder.
+
+Can be eaten on it's own or with rice.