Spinach and Potatoes – Sag Aloo2015-04-06
- Servings : 2-6
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
Spinach and Potatoes are a popular combination in India. You could use any leafy greens suitable for cooking as an alternative to spinach. Usually this dish would be made with black mustard seeds, but I have used Kalonji, which are black onion seeds also known as Nigella. It makes a good side dish or you could serve it as a lunch or supper dish with chapattis or rice and a pickle, perhaps our Spicy Orange Pickle or Lime Pickle.
- 3 tbsp mustard oil, ghee or vegetable oil
- 1 tsp kalonji seeds
- 1 tsp cumin seeds
- 6 large cloves of garlic, crushed and finely chopped
- 30g fresh ginger, finely grated
- 1 green chilli (or to taste)
- ½ tsp turmeric powder
- ½ chilli powder
- 700g floury potatoes, peeled and cut into 2-3 cm cubes
- 250g fresh spinach, roughly chopped
- ½ tsp garam masala
Heat the oil or ghee in a karahi or large saucepan over a medium-high heat. Add the kalonji and cumin seeds and fry for ½ - 1 minute.
Turn the heat down to medium and add the garlic, ginger and green chilli and stir fry for 1 minute. Add the turmeric and chilli powder and stir for a few seconds.
Add the potatoes and 100ml water, keeping more water handy to top up to prevent from sticking. Cook on a low-medium heat until the potatoes are cooked (10-20 minutes depending on the variety used). Add the spinach and stir until wilted, about 1-2 minutes then add the garam masala and stir in. Serve hot or at room temperature.