Homemade Saag Aloo with Potatoes and Spinach
Ingredients
- 2 kg potatoes
- 2 medium onions
- 4 tbsp rapeseed oil
- 300 g spinach
- 1 tbsp ginger
- 1 tbsp garlic
- 2 green chillies
- 2 bay leaves
- 2 tsp turmeric
- 1 tsp black pepper
- 2 tsp cumin seeds
- 1 tsp mustard seeds
- 2 tsp garam masala
- 1 tsp ground coriander
- 2 tbsp dried fenugreek leaves
- 5 ripe tomatoes
- 200 ml veg stock
- 1 tbsp tomato purée
- 2 tsp lemon juice
- Handful chopped coriander
Preparation
Par boil the potatoes for 5 minutes in salty water with a teaspoon of the turmeric. Drain and set aside. Wilt the spinach in the microwave on high for 1 minute, and set aside.
In a large pan, heat the oil to medium high, and fry off the cumin and mustard seeds with the onions, ginger and green chilli, stirring regularly until the onions start turning golden brown, then add the garlic and cook for a further two minutes.
Add the parboiled potatoes and fry them off in the mixture stirring well every couple of minutes to add some colour and texture to the potatoes.
Then add the bay leaves and the rest of the spices and stir fry for a couple of minutes before adding the chopped tomatoes, tomato purée and fenugreek leaves and veg stock, stir well and leave to cook for 10 mins stirring occasionally. While that’s cooking, drain any excess water from the spinach and finely chop.
Add the spinach and stir in well, cooking for another 5 mins, check the potatoes are cooked through, if so add the lemon and coriander, stir in and check the seasoning. Remove from heat.