Creamy Saag Aloo!

 

Along with Bombay Aloo, Saag Aloo has to be one of my favourite Indian side dishes. 

The creamy taste of potatoes and spinach, along with garlic, ginger, mustard seeds and cumin make this dish stand out. 

Here's my version, I hope you enjoy. 

INGREDIENTS

4-5 Charlotte or new potatoes

1 tblsp oil

1tsp Mustard seeds

1tsp cumin seeds

½ tsp turmeric

2 garlic cloves sliced

1 tblsp ginger finely sliced

1 large tomato chopped

1 small bag baby leaf spinach

1-2 small chillis chopped

1tsp salt

1 tsp Garam masala

METHOD

Boil the potatoes in their skins until just cooked through, set aside and allow to cool. 

Once cooled, remove the skin and cut into bite size chunks. 

Heat the oil on a medium heat in a shallow pan and add the mustard seeds. 

Once they start to pop, add the cumin followed by the garlic, ginger and turmeric, reduce heat and cook for a couple of minutes adding a splash of water to stop it catching in the pan. 

Now stir in the tomatoes, chilli and salt. 

Cook down to form a Masala paste or until the tomatoes break down. 

Add the spinach, stir, lower the heat, put a lid on and cook until the spinach has wilted down. 

Now add the potatoes and carefully stir in, cook for a couple of minutes, stir in the garam Masala and serve!