Saag Aloo
Ingredients
- 2kg potatoes, peeled and cut into chunks
- 2 medium finely chopped onions
- 4 tbsp rapeseed oil
- 300g spinach
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- 2 green chillies chopped
- 2 bay leaves
- 2 x 1 tsp turmeric
- 1 tsp black pepper
- 2 tsp cumin seeds
- 1 tsp mustard seeds
- 2 tsp garam masala
- 1 tsp ground coriander
- 2 tablespoons dried fenugreek leaves
- 5 ripe tomatoes sliced into quarters
- 200ml 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