Saag Aloo

Ingredients

• 3 potatoes, boiled and cubed
• 500g mixed greens (spinach + mustard)
• 1 onion, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 2 tbsp mustard oil
• Salt to taste

Method

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. 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. 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. 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. 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. 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. 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. 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. 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. 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.