Indian Saag Aloo
Double the amount to serve as a main dish
Servings: 2 People
Ingredients
- 500 g Maris Piper potatoes
- 1 Onion large
- 100 g Baby spinach
- 200 g Spinach puree tinned
- 1 tsp Fresh ginger grated
- 2 clove Garlic mashed or grated
- 1 tbsp Ground Cumin
- 1 tbsp Ground Turmeric
- 1 tbsp Garam masala
- 20 ml Vegetable oil
- 20 g Butter
- 10 g Fenugreek leaves 1/2 tsp
- 200 g Chopped tomatoes
- Sea salt to taste
- 1 Green chillies finely chopped
Method
- Cut the potato into 2cm cubes. Toss in a little oil and put into a hot oven at 200 for 10-12 minutes until golden and just cooked.
- In a deep pan, add butter, oil, diced onion, garlic and ginger. Cook until caramelised.
- Add the cumin,garamasala, and tumeric. Cook for 30 seconds, then add the green chilli.
- Add the chopped tomatoes and simmer for 5 minutes before stirring through the spinach puree.
- Once th epotatoes are cooked, add them to the pan and stir to combine. Season to taste, then fisnish with the fresh spinach and fenugreek leaves. Cook for another 2 minutes until the fresh spinach is just wilted.
- Serve as a side to the Sri-Lankan Fish Curry or as a main dish