Saag Aloo

Saag Aloo, a favourite in the curry house & now even better with this new & improved recipe.

Ingredients:

160g Bag of baby Spinach

2 Green finger Chillies, left whole
½ Large Red Onion, sliced
1 tbsp oil

2 Garlic cloves, crushed

1" Piece of fresh Ginger, grated
½ tsp Chilli powder

1 large baking Potato

½ tsp Mustard seeds

½ tsp Cumin seeds
½ tsp Turmeric½ tsp Bengali 5 spice (Optional)
½ tsp Salt
A Splash of Lemon juice
Fresh coriander

Method:
1.Peel the Potato, halve it & part boil for 10-12 mins. Allow to cool then cut into 1½" chunks. Put to one side.

2.Heat the oil in a pan and add the mustard seeds, cumin seeds, Bengali 5 spice, red onion, garlic and ginger and fry for 3-4 minutes until the onion has softened slightly. 

3.Now add in the chilli powder, green chillies, turmeric, salt & stir. Now add the potato and brown a little on all sides, then add half of the spinach and stir until wilted slightly then add remaining spinach.

4.Add the lemon juice & cover the pan and simmer for a couple of minutes on low heat until the potatoes become tender and the spinach has wilted. Garnish with a few sprigs of coriander. Serve hot as an accompliment to a curry or as a main course with rice or Naan bread.