Saag Aloo
Serves: 6
Prep: 10 minutes
Cook: 20-25 minutes
Ingredients
1kg tinned potatoes, drained
2 tbsp vegetable oil
1 large onion
4 garlic cloves
50g fresh ginger
2 tbsp cumin seeds
2 tbsp ground coriander
1 tbsp ground cumin
1½ tsp ground turmeric
1½ tsp chilli powder
1 tbsp tomato purée
100ml water
400g baby spinach
5 tsp garam masala
Method
Prepare the potatoes.
Drain the potatoes thoroughly and leave them in a colander while you prepare the rest of the ingredients. If any are particularly large, cut them into halves or chunky bite-sized pieces.
Prepare the aromatics and spinach.
Finely dice the onion. Peel and finely grate the garlic and ginger.
Finely chop the spinach so there are no large leaves remaining.
Start the base.
Heat the vegetable oil in a large frying pan or sauté pan over a medium heat.
Add the cumin seeds and cook for around 30 seconds, until fragrant.
Add the onion and cook for 8–10 minutes, stirring regularly, until soft and lightly golden.
Build the spice base.
Add the garlic and ginger and cook for 1 minute.
Add the ground coriander, ground cumin, turmeric and chilli powder, followed by the tomato purée.
Cook for another 1–2 minutes, stirring constantly, until the spices are deeply aromatic and the tomato purée has darkened slightly.
Add the potatoes.
Add the drained potatoes and gently turn them through the spice mixture until completely coated.
Pour in the water and cook for 4–5 minutes, turning occasionally, until the potatoes are piping hot and the liquid has mostly reduced.
Add the spinach.
Add the finely chopped spinach in batches, allowing each addition to wilt down before adding the next.
Once all the spinach has wilted, gently fold everything together and cook for another 3–4 minutes, until the excess moisture has cooked away and the spinach is clinging tightly to the potatoes.
Finish.
Stir through the garam masala and cook for another 30 seconds.
Taste, adjust the seasoning if needed, and serve.