Authentic Saag Aloo with Spinach and Potatoes
Ingredients
- 750g potatoes, peeled and cut into chunks
- 1 medium onion finely chopped
- 3 tbsp veg oil
- 250g Spinach
- 1 tbsp ginger finely chopped
- 1 tbsp garlic finely chopped
- 1 green chill finely chopped
- 1 bay leaf
- 2 x 1 tsp turmeric
- 1/2 tsp black pepper
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tbsp dried fenugreek leaves
- 3 tomatoes sliced into quarters
- 1/2 tbsp tomato purée
- 150ml veg stock
- 2 tsp lemon juice
- Handful fresh chopped coriander
- Salt
Preparation
Par boil the potatoes for 7 minutes in salted water with a teaspoon of the turmeric. Drain and set aside. Wilt the spinach in the microwave on high in a large bowl 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, green chilli, fenugreek leaves and bay leaf, 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 for five minutes, stirring regularly to add some colour and texture to the potatoes.
Stir in the dry spices and stirring continuously for a couple of minutes before adding the tomatoes, tomato purée and veg stock, stir well and cover and leave to cook for 5 mins. While that’s cooking, squeeze the excess water from the spinach and finely chop.
Add the spinach and stir well, cover and leave to cook for another 10 mins, check the potatoes are cooked through, stir in the lemon and coriander. Season to taste.
