Saag aloo (spinach and potato curry)
This warming saag aloo curry recipe may be the ultimate vegetarian meal. Homemade spice paste is combined with potatoes, spinach and chilli to create a comforting, nutritious 35-minute dinner
- 3 tbsp oil
- 4 potatoes, cooked, cut into bite-sized pieces
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp dried chilli flakes
- 1 tsp fresh ginger, grated
- 400 g canned chopped tomatoes
- 350 g fresh spinach, washed, trimmed, roughly choppped
- yoghurt and coriander leaves, to serve (optional)
- 1/2 tbsp ground coriander
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 2 cloves crushed garlic
- 1 tsp sugar
- juice from 1 lemon
- 2 tbsp water
- Heat 2 tablespoons of the oil in a large frying pan and fry the potatoes until lightly golden, remove with a slotted spoon and set aside.
- Make the spice paste (see below).
- Heat remaining oil in the pan and add the mustard and cumin seeds. When they begin to sputter and pop, add the chilli flakes and ginger. Cook for 1 minute then add the spice paste and continue to stir for 2-3 minutes, until most of the water has evaporated.
- Add the tinned tomatoes and simmer for another 1-2 minutes until the sauce has thickened.
- Stir in the spinach a few handfuls at a time, then add the potatoes. Cover and simmer for about 10 minutes, stirring occasionally.
- Season with salt, remove the lid and simmer until liquid has evaporated. Serve with yoghurt and coriander leaves, if desired.
- Spice paste: In a small bowl, whisk together the ground coriander, garam masala, turmeric, cumin, garlic, sugar, lemon juice and water.