Saag Aloo (Potato and Spinach Curry)

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There are a lot of things that I cook regularly, that do not make it onto the blog. These are the everyday, usually unphotogenic dishes that make up my weekly diet. It’s hard, in the incredibly styled world of food blogging, to resist the urge for every recipe to be a manicured showstopper, photographed in the natural light that I rarely see at this time of year. But that obviously isn’t an accurate depiction of how I eat. While I dream of being the kind of person who whips up duck confit, beetroot meringues and the like on a daily basis, that just isn’t a realistic possibility when you work a more than full time job. Most meals I cook are based on whatever vegetables were left on the special offer shelves at Lidl at 9pm as I walked home from work or the gym. On days like that, to steal a phrase from Dylan Moran, you’re just thinking how adventurous it would be to eat a meal with two colours.  This is a recipe for that kind of day. It’s easy, with a lot of ingredients from the store cupboard, it’s cheap, it’s filling and it’s quite wholesome. I like to make a big batch of this alongside a big batch of Chickpea and Lentil Salad or some stewed peppers to have in the fridge over a couple of days as a quick and healthy dinner. You can roast the potatoes in advance, and then make the sauce in about 10 minutes. Usually the potatoes for saag aloo are fried, but that takes a lot more active time, and a lot more fiddling around. This serves four as a side dish.

Ingredients

  • 750g baby potatoes
  • 1 red onion
  • 250g fresh spinach
  • 2 teaspoons turmeric
  • 2 teaspoons garam masala
  • 1 teaspoon mustard seeds
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 1 tablespoon tomato purée
  • Neutral oil

Method

  • Cut the potatoes into bite sized chunks.
  • Toss in neutral oil, 1 teaspoon turmeric and salt and pepper.
  • Roast in the oven at 200c until golden and crispy, approx 40 minutes.
  • Meanwhile, make the sauce by slicing the onion and sautéing in a few teaspoons of neutral oil over a medium heat until softened, around 8-10 minute.
  • Add the spices, garlic and ginger and cook carefully (it might spit a big at first).
  • Stir frequently to avoid the garlic burning.
  • After 2-3 minutes add the spinach, and let wilt.
  • Add the tomato paste and 100mls water and mix well with the spinach and spices to form a sauce.
  • Cook until most of the water has dried out and the sauce is quite thick.
  • Toss the potatoes in the sauce, check seasoning and serve with Greek yoghurt.
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