Saag aloo
Ingredients
- 6 oz potatoes
- ½ tsp turmeric
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- 3 oz spinach cooked
- 2 green chillies diced
- 1 large onion
- 6 cloves garlic
- 2 inches ginger
- 2 tsp tomato paste, diluted
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp turmeric powder
- ½ tsp paprika
- ½ tsp mild curry powder
- ½ tsp chilli powder
- 1 tsp garam masala
- ½ tsp black pepper
- ½ tsp fenugreek
- 1 tsp lemon juice
- 12 oz curry base
- Chopped coriander
- Rice
- Naan
Steps
- Cut potatoes then boil them with turmeric and salt until just tender.
- Cook the rice.
- In the wok add the cumin seeds and mustard seeds. When they pop add potatoes and cook until golden brown then remove from wok.
- Cook the onion then add the green chilli, garlic and ginger.
- Add the spices and a pinch of salt, stir to combine. Cook for about 30-45 seconds.
- Add the diluted tomato paste and stir.
- Add half the curry base and cook until it starts to form craters. Add the rest of the curry base.
- Add the potatoes, drained spinach and lemon juice. Simmer for 4-5 minutes.