Curry Night #03 Saag Aloo
Saag Aloo is always a favourite dish of mine to order when having an indian, so thought it would be a perfect dish to learn how to make myself. With plenty of spinach and potato, it makes a brilliant side dish with any curry. This recipe is taken from the Hairy Bikers Great Curries Book.
650g medium potatoes, preferably Maris Pipers
1 tsp fine sea salt
250g spinach leaves
4 tbsp ghee or sunflower oil
1 tsp black mustard seeds
2 medium onions, halved and sliced
4 garlic cloves, finely sliced
10g chunk fresh root ginger, peeled and finely chopped
2 long green chillies, finely chopped (deseeded first if you like)
1 tbsp garam masala
freshly ground black pepper
1. Peel the potatoes and cut them into 2.5cm cubes. Put them in a large pan and cover them with cold water. Add 1/2 tsp of the salt and bring to the boil, before reducing the heat and leaving to simmer for 6-8 minutes until they are tender but still holding their shape. Drain and set aside.
2. While the potatoes are cooking, wash the spinach leaves well and pat them dry with a tea towel. Cut out the stems and shred the leaves. Set aside.
3. Put the ghee or oil in a large non-stick frying pan and add the mustard seeds and cumin. As soon as the mustard seeds begin to pop, add the onions and cook them for about 5 minutes on a medium heat until softened. Then increase the heat and cook for another 2-3 minutes until the onions are browned, stirring constantly.
I had this with Spring Onion Bhajis and Tikka Masala and it was a great addition. Next time I might add more spinach, but that's because I love my greens.