Saag Aloo, a favourite in the curry house & now even better with this new & improved recipe.
- 160g Bag of baby Spinach
- 2 Green finger Chillies, left whole
- ½ Large Red Onion, sliced
- 1 tbsp oil
- 2 Garlic cloves, crushed
- 1″ Piece of fresh Ginger, grated
- ½ tsp Chilli powder
- 1 large baking Potato
- ½ tsp Mustard seeds
- ½ tsp Cumin seeds
- ½ tsp Turmeric
- ½ tsp Bengali 5 spice (Optional)
- ½ tsp Salt
- A Splash of Lemon juice
- Fresh coriander
Method:
- Peel the Potato, halve it & part boil for 10-12 mins. Allow to cool then cut into 1½” chunks. Put to one side.
- Heat the oil in a pan and add the mustard seeds, cumin seeds, Bengali 5 spice, red onion, garlic and ginger and fry for 3-4 minutes until the onion has softened slightly.
- Now add in the chilli powder, green chillies, turmeric, salt & stir. Now add the potato and brown a little on all sides, then add half of the spinach and stir until wilted slightly then add remaining spinach.
- Add the lemon juice & cover the pan and simmer for a couple of minutes on low heat until the potatoes become tender and the spinach has wilted. Garnish with a few sprigs of coriander. Serve hot as an accompliment to a curry or as a main course with rice or Naan bread. Enjoy!
Serves 4
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