Saag aloo
Tender potatoes fried with mustard and cumin seeds, then tossed with plenty of wilted spinach, ginger and garlic until dry and fragrant.
Method
- 1
Boil the potatoes in salted water until just tender at the edges but still firm in the middle.
- 2
Drain them and leave them in the colander to steam dry.
- 3
Heat the oil in a large wide pan over medium heat. Add the mustard and cumin seeds and wait until the mustard seeds start to pop.
- 4
Add the onion and cook, stirring, until soft and golden.
- 5
Stir in the garlic, ginger and green chili and cook until fragrant.
- 6
Add the turmeric, coriander, chili powder, tomato and salt and cook until the tomato softens.
- 7
Add the potatoes and turn them gently in the spices, then leave them to fry until the edges colour a little.
- 8
Add the spinach a handful at a time, turning it until it wilts, then cook until the pan looks fairly dry.
- 9
Sprinkle over the garam masala and lemon juice, toss once more, taste for salt and serve.
Notes
- Frozen spinach works well. Use 300 g, thawed and squeezed dry, and add it all at once.
- Parboiling the potatoes first means they finish cooking in the spices without breaking up.
Equipment
Saucepan, Colander, Large wide frying pan or wok