Curries
Saag Aloo
Ingredients
- 500 gr. (1lb. 2 oz.) charlotte potatoes
- (cut into large chunks)
- 200 gr. (7 oz.) spinach
- 1 tbsp. oil
- Generous knob of butter
- 1 thinly sliced onion
- 2 cloves garlic, roughly chopped
- ½ tsp. salt or to taste
- 2 medium tomatoes, cut into chunks
- 3 tbsp. water
Saag Aloo Seeds
- ¼ tsp. black mustard seeds
- ½ tsp. cumin seeds
- Pinch fennel seeds
- ¼ tsp. asafoetida seeds (optional)
Saag Aloo Ground Spices
- ½ tsp. coriander
- ½ tsp. cumin
- ¼ tsp. turmeric
- ½ tsp. chilli
- small pinch fennel
- ½ tsp. freshly ground black pepper
Method
1
Heat the1 tbsp. oil and generous knob of butter in a large wok or pan. Add the saag aloo seeds and fry for a minute or so, until they just start to pop and jump about.
2
Add the sliced onion and fry until it begins to caramelize around the edges. Next, add the garlic and the spinach and cook for a couple of minutes, until the spinach has wilted.
3
Add the saag aloo ground spices, chopped potatoes, the 2 chopped tomatoes and 1 tsp. salt. Add 3 tbsp. water.
4
Cook together, covered, for 10 minutes then uncovered for 10 minutes untill all the liquid has evaporated, the potatoes are cooked through and the spinach is soft and silky. Add a splash of water any time, if it looks too dry.
5
Serve with Madras Curry or Chicken Biryani
