Saag Aloo

Method

1. 1

   About Saag Aloo: Saag Aloo is a North Indian dish of spiced spinach with potatoes. It is simpler than Palak Paneer and makes a wonderful everyday vegetable side dish. The spinach is cooked down with whole spices and potatoes until everything melds together.

2. 2

   Prepare the spinach: Take 500g fresh spinach. Wash thoroughly in multiple changes of cold water. Roughly chop the leaves and tender stems — do not need to blanch for this recipe.

3. 3

   Prepare the potatoes: Peel 3 medium potatoes and cut into 3cm cubes. Par-boil in salted water for 8 minutes until half cooked. Drain and keep aside. Par-boiling ensures the potatoes cook through completely in the final dish.

4. 4

   Fry the potatoes: Heat 3 tbsp oil in a wide pan. Add the par-boiled potatoes and fry on medium-high heat until golden and slightly crispy on the outside — about 5-6 minutes. Remove and keep aside.

5. 5

   Build the base: In the same oil add 1 tsp cumin seeds and let them sizzle. Add 1 large onion finely chopped and cook 8 minutes until golden. Add 1 tbsp ginger garlic paste and cook 2 minutes.

6. 6

   Add tomatoes and spices: Add 2 tomatoes finely chopped and cook 8 minutes until mushy. Add 1 tsp coriander powder, half tsp cumin powder, half tsp turmeric, half tsp red chilli powder and salt. Cook 3 minutes.

7. 7

   Add the spinach: Add the chopped spinach in batches — it will look like a lot but wilts down dramatically within minutes. Stir into the masala. Cover and cook on medium heat for 5-6 minutes until all the spinach has wilted and released its water.

8. 8

   Uncover and dry out: Remove the lid and cook on medium-high heat for 5-8 minutes, stirring regularly, until most of the excess water from the spinach has evaporated. The mixture should not be watery.

9. 9

   Add potatoes: Add the fried potato cubes and mix gently into the spinach. Cover and cook on low heat for 5 minutes until potatoes are completely cooked through and have absorbed the spinach flavour.

10. 10

    Finish: Add half tsp garam masala, a knob of butter and squeeze of lemon. Taste and adjust salt. Serve with roti, paratha or as a side dish with dal and rice.