Saag Aloo

My intention to cook new recipes is tying up perfectly with my stack of torn out recipes; ... this time from a Tesco magazine. I have often ordered side dishes from my Indian take-away involving spinach so this was perfect to try at home.

Fresh spices, chilli and ginger ... I just know that I will love this

Serves 6 as a side (We had it as a main dish just as it was)

Ingredients:

1 kg Maris Piper potatoes, peeled and cut into 3 cm pieces (I rarely peel potatoes as most of the nutrients lie beneath the skin)

2 Tbsp vegetable oil

2 tsp cumin seeds

2 tsps mustard seeds

1 onion, finely sliced

3 large garlic cloves, crushed

3cm piece fresh ginger, finely chopped

1 Tbs tomato puree

1 tsp ground coriander

1 tsp hot chilli powder

1/2 tsp turmeric

250g bag spinach

1 red chilli, finely chopped

Method:

• Simmer the potatoes for 10 mins our until tender (I steam everything as I never boil) Drain and leave to steam dry
• Meanwhile, heat the oil in a large, lidded pan over a medium-low heat. Add the cumin seed and mustard seeds and fry for 1 minute or until they start to sizzle. Add the onion; cover and cook for 10-15 minutes until soft. Add the garlic, ginger, tomato puree, the remaining spices and 1 Tbsp water. Cook, uncovered, over a low heat for 5-10 mins until softened. Add the potatoes and stir to coat.
• Add a large handful of the spinach and 100ml boiling water; cover and cook for 2 mins or until the spinach wilts. Add the remaining spinach. 
• Scatter with chopped chilli to serve.

A little blurred due to the steam rising off it.