• Place the Potato in a pan of salted water.
• Bring to the boil and cook for 6–8 minutes until just tender.
• Drain and set aside.
• Heat the Olive oil and Butter in a pan over medium heat.
• Add the White onion and cook for 8–10 minutes until softened and lightly caramelised.
• Add the Garlic, Fresh ginger, Ground cumin and Turmeric powder.
• Cook for 1 minute until fragrant.
• Add the Potato and stir well to coat in the spices.
• Cook for 3–4 minutes.
• Add the Baby spinach, Spinach purée and Chopped tomatoes.
• Add the Green chilli if using.
• Stir well and simmer gently for 10 minutes.
• Add the Garam masala and Fenugreek leaves.
• Cook for a further 2 minutes.
• Season with Sea salt to taste.
• Serve immediately.

Chef Notes

• For a drier Saag Aloo, use only the quantity of tomatoes listed.
• For a saucier curry, add an extra 100 g Chopped tomatoes.
• Roasting the Potato instead of boiling will give a firmer texture and deeper flavour.
• This dish works well as a main course with naan or rice, or as a side dish alongside curries such as Sri Lankan Fish Curry or Butter Chicken.
• If using Ground fenugreek instead of Fenugreek leaves, use 1 tbsp.