Saag aloo

accompaniment asia folate greens grow your own india indian side my garden kitchen nutrition potato potatoes saag aloo spinach vitamin c

N/A

Serves 4 as a side dish

Source

Ingredients

2 tbsp sunflower oil

1 onion, finely chopped

2 garlic cloves, sliced

1 tbsp chopped ginger

500g potato, cut into 2cm (¾in) chunks

1 large red chilli, halved, deseeded and finely sliced

½ tsp each black mustard seeds, cumin seeds, turmeric

250g spinach leaves

Method

Heat 2 tbsp sunflower oil in a large pan, add 1 finely chopped onion, 2 sliced garlic cloves and 1 tbsp chopped ginger, and fry for about 3 mins.

Stir in 500g potatoes, cut into 2cm chunks, 1 halved, deseeded and finely sliced red chilli, ½ tsp black mustard seeds, ½ tsp cumin seeds, ½ tsp turmeric and ½ tsp salt and continue cooking and stirring for 5 mins more.

Add a splash of water, cover, and cook for 8-10 mins.

Check the potatoes are ready by spearing with the point of a knife, and if they are, add 250g spinach leaves and let it wilt into the pan. Take off the heat and serve.