Almost Spring! Floral Maxi Dress + Saag Aloo with Basmati Rice + Chicken Tenders Recipe

Dress:Red Dress Boutique, love this color here

Headband: Lulus

Earrings: C/O Ettika

Pearl necklace: Rocksbox

Necklace: C/O Ettika

                          

Saag Aloo with Basmati Rice

1 large chopped onion

4 garlic cloves

1 lemon (juice)

evoo

salt

tumeric

paprika

chilli powder

curry powder

garam masala

garlic powder

coriander

mustard seeds

6 parboiled potaoes

1 stalk of chard

1 9 ounce bag of spinach

1 tbsp butter

1 cup water

1/2 cup heavy whipping cream

• Fry the cumin seeds in a heavy bottomed pan in a bit of oil and butter until just starting to brown.
• Add the onion and fry until it too starts to brown.
• Add the potato, garlic, turmeric, ginger powder, chilli powder,, mustard seeds, curry powder and garam masala and fry until the potato starts to soften.
• Unless you are using a non-stick pan, you may need to add water and cover to keep the potato from sticking and to help it cook. The first time I did this 1/2 cup at a time and it took about 20-30 minutes but I now prefer to parboil the potatoes, which means you add less water and it only takes about 10 minutes to finish off from this point.
• Add the spinach or chard and cook until it collapses over the potato.
• Salt to taste.