This recipe first appeared in Food magazine.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Spice paste
Method
1.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.
2.Make the spice paste (see below).
3.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.
4.Add the tinned tomatoes and simmer for another 1-2 minutes until the sauce has thickened.
5.Stir in the spinach a few handfuls at a time, then add the potatoes. Cover and simmer for about 10 minutes, stirring occasionally.
6.Season with salt, remove the lid and simmer until liquid has evaporated. Serve with yoghurt and coriander leaves, if desired.
7.Spice paste: In a small bowl, whisk together the ground coriander, garam masala, turmeric, cumin, garlic, sugar, lemon juice and water.
Use 300g defrosted frozen spinach when fresh is unavailable. Saag Aloo is a dry curry, but you can make it more saucy with an extra tin of tomatoes. PER SERVE Energy 243kcal, 1020kj • Protein 6.7g • Total Fat 11g • Saturated Fat 0.8g • Carbohydrate 24.7g • Fibre 7.8g • Sodium 171mg
Note
