Sag Aloo

The most important message from this post is MAKE IT, you won’t regret it I promise. I made this to accompany a curry that we were having, in an effort to boost the vegetable count for dinner but it would be a fabulous dish all on its own. It’s quick, your kitchen will smell gorgeous and it tastes absolutely divine…what’s not to love!

1 onion chopped finely
2 large potatoes peeled and cubed
300g of spinach ( or more if it’s in the bag)
1 inch piece of ginger, peeled and grated
1 clove of garlic, bashed, peeled and roughly sliced 
1 teaspoon of garam masala
1 teaspoon of turmeric 
1/4 teaspoon of cumin seeds
Sunflower oil

Begin with your potatoes, you can par boil these or do as I did and pop them in a microwaveable bowl with small bit of water and cook for about 6/ 7 minutes until just starting to soften, you want to under cook rather than over cook at this stage as you don’t want them to go mushy.
While these are cooking heat the oil and butter in a frying pan and fry the cumin seeds until they are just starting to change colour. Add the onions and cook over a medium heat until the onions begin to brown. 
Now add in the ginger, garlic, turmeric, garam masala and the potatoes and fry until the potatoes are cooked, you may need to add a drizzle of water to the pan to stop everything from sticking. When the potatoes are cooked add in your spinach and allow it to wilt. Season to taste.

If you wish to have some of this for your lunch the next day, remove it now and hide it in the fridge…the will be no leftovers so covert action is required here!

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