Sunday, 21 April 2013

Saag Aloo

This was a chance side dish, I was eating up the remains of a take away and I knew that I didn't really have enough meat left to make up a whole meal. I was also doing a bit of gardening that day and discovered that I still had spinach growing in the garden and there was enough for one person, bingo, a side dish for one! The variety that I planted was Perpetual and it seems to live up to it's name!

A simple and delicious Indian side dish.

Saag Aloo (from
(Serves 4)

1 large onion, chopped
2 large potatoes, cubed
400 g spinach, stalks removed, roughly chopped
1 teaspoon fresh ginger, grated
1/2 teaspoon garlic clove, coarsley chopped
1/4 teaspoon cumin seed
1 teaspoon turmeric
1 teaspoon garam masala
olive oil

Bring a pan of water to the boil and parboil the potatoes for about 10 mins.

Fry the cumin seeds in a heavy bottomed pan in a bit of oil and butter until just starting to brown. Add the onion and fry until it too starts to brown.

Add the potato, garlic, turmeric, ginger and garam masala and fry until the potato starts to soften.

Add a splash of water, cover and cook for 8-10 mins until the potato is soft. Keep checking that the potatoes don't stick

Add the spinach and cook until it wilts, 1-2 mins, season and serve.

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