When you get this dish from an Indian restaurant it often is more potato than spinach. If you make it yourself you can include as much spinach as you like. Other greens would work like chard, kale or even nettles!
Ingredients (serves 4 as mains)
· Approx. 500gm potato (cubed)
· Approx. 250gm spinach leaves
· 1 tbsp oil
· 1 onion, finely chopped
· 2 garlic cloves, pressed
· 1 large chilli, deseeded and finely chopped
· ½ tspn each mustard seeds, cumin, turmeric
· salt and pepper/lemon or lime juice to taste
Method
1. 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.
2. 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.
3. Add a splash of water, cover, and cook for 8-10 mins.
4. Check the potatoes are cooked, and if they are, add 250g spinach leaves and let it wilt into the pan. Take off the heat and serve.
Inspired by: https://www.bbcgoodfood.com/recipes/sag-aloo
