Saag Aloo
Our main focus on this blog and with our food is our family; cooking has never been something perfunctory or even preformative for us - it’s always been about sharing good dishes with good people. We all absolutely love Indian food for this reason - the spices, the colours, the aromas, it’s just perfect for inviting guests and family over! While we chop and change the main curry dishes around depending on what we’re feeling at the time or what we want to experiment with, there are a few dishes on the table that will always stay - saag aloo is definitely one of them! It’s a classic accompaniment that we can’t get enough of, full of flavours and textures that will have you going back for seconds!
Ingredients
1kg potatoes, peeled and cut into 3cm cubes
2 tbsp vegetable oil
2 tsp cumin seeds
2 tsp mustard seeds
1 onion, finely chopped
3 large garlic cloves, crushed
Thumb length piece ginger, finely chopped
2 tbsp tomato purée
1 tsp ground coriander
1 tsp paprika
½ tsp chilli powder
½ tsp turmeric
200g bag spinach
1 tbsp lemon juice
2 tbsp water
100ml water
Method
Cook potatoes for 10 mins or until tender, drain and set aside.
In a large pan heat the oil, add the cumin seeds and mustard seeds and fry for 1 min or until they start to pop – watch carefully so the seeds do not burn.
Add the onion; cook for 10-15 mins until soft. Add the garlic, ginger and tomato puree then mix lightly.
Add coriander, paprika, chilli powder, and turmeric along with lemon juice and 2 tbsp water. simmer over a low heat for 5-10 mins until softened. Add the potatoes and gently toss so that the mixture coats the potatoes evenly.
Add the spinach and 100ml water; cook for 2 mins or until the spinach wilts.
