CURRY CLASSIC SAAG ALOO

Ingredints

  • 4 medium potatoes (400gm)
  • 400gm spinach puree (I used a tin)
  • 1 small onion (80gm)
  • 2 garlic cloves
  • 2 green finger chillies
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • Half tsp garam masala
  • 2 tbsp lemon juice
  • 2 tbsp oil
  • Salt to taste

COOKING DIRECTIONS

Finely chop the garlic and the green chillies. Stir the green chillies into the spinach puree along with the lemon juice, and leave to sit in a bowl.

I used a tin of spinach puree because it was just so easy. Go fresh and puree yourself if you fancy it.

Next, dice the potatoes into small pieces no larger than one square inch each.

You don’t need to pre-boil the potatoes as they will go all mushy and not get a chance to absorb the lovely spices. Chop the onion and finely mince the garlic.

Now bring the oil to heat on high in a medium-sized pan. When it’s hot, add the chopped onion and garlic and saute for five minutes until golden.

Then add the potato pieces, cumin and coriander powders and stir on the high heat for five minutes or until the potato edges start going translucent.

If the spices start getting stuck to the bottom of the bottom add a tablespoon of hot water and scrape it off.

Next add hot water to the pan until it comes half way up to the potatoes. Lower the heat to a medium and cook the potatoes until they are done.

This will take between 5 and 10 minutes depending upon how fresh your potatoes are, and you have to stir regularly.

When you can easily insert a fork through the potatoes without breaking them, mix in the spinach.

Add salt to taste, you will need a fair bit to lift the spinach, and simmer for 5 minutes. Finally stir in the garam masala and serve hot with rotis or just tucked into some toasted pitta bread.

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