Saag Aloo is a simple lovely vegetarian dish, made with fresh spinach and potatoes. This is usually eaten as a main meal, rather than a side dish.
Serves: 2 - 4 Prep Time: 10 mins Cook Time: 20 mins
2 large potatoes (chopped into smallish piece)
1 (500g) bag of spinach leaves
1 cube Ginger, finely chopped
1 cube Garlic, finely grated
1 large Onions, finely sliced
400g tin chopped tomato
2-3tbsp Rapeseed Oil (any of your choosing)
Fresh Coriander for garnish
Salt to taste
1 tsp Black Mustard seed
1 tsp Cumin (Jeera) seeds whole
1 tsp Turmeric Powder
1 tsp Ground Coriander
1 tsp Kashmiri Basaar (reduce to ½ tsp for mild)
1 tsp Garam Masala
2 heaped tbsp Dried Fenugreek Leaves (Methi)
Heat the vegetable oil in a pan.
Add the mustard seed, heat for 30 seconds. add the chopped onions and cook until soft and translucent.
Add the ginger and the garlic, stir in the tomatoes and cook for a further 2 mins.
Add the turmeric, coriander powder, kashmiri basaar and cumin powder to the tomato mixture and stir, cook for a few minutes, stirring often
At this point peel and dice the potatoes into small chunks and chop the roughly chop the spinach into large pieces.
Add the potatoes to the mixture and then add the spinach. The spinach will take a few minutes to wilt and be stirred into the mixture.
Add 100 ml of water and allow to simmer on low heat for 5-7 mins, or until the potatoes are almost cooked.
Remove the lid and allow any excess liquid to dry off, stirring frequently.
Add the Methi leaves and stir through,
Add the Garam Masala at this point simmer for a further 2 mins. (the mixture should be dry leaving the spinach and potatoes only)
Garnish: Chopped fresh coriander, sprinkled over before serving.