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What's in My Fridge?

Sag Aloo

5 stars based on 8 reviews Rate this Recipe

Method

1. Peel, cube and parboil potato until almost cooked.

2. Chop the spinach leaves into fat ribbons.

3. Heat oil in heavy pan. Add cumin, coriander, chilli, stirfry until you can smell the spices.

4. Add the mustard seeds. When they pop, add the garlic and onion. Fry til onion is soft.

5. Add the potato and spinach, and salt to taste. Add a tiny bit of water to stop it sticking (not too much because the spinach will give off water itself as it cooks.) Cover, and cook until the spinach is wilted and the potatoes are soft.

Tips

Frozen spinach is also okay, just defrost it before you add to the pan. Tinned spinach is foul and should not be used.

Frying the spices first makes them more flavoursome, but be careful not to let them burn. You can also try different spicies: garam masala or even just curry powder is fine, or I like having just a grating of nutmeg over the top. Spinach and nutmeg is a winning combination.

If you like tomatoes in your sag aloo (personally, I don't) cut a few cherry toms in half and add them with the spinach and potatoes.

Comments Add your comment

You could: personally I really don't like tomatoes and spinach as a combination - it creates a strange iron taste somehow.

I might bung a tin of chickpeas or similar in it; with an onion bajii or two and maybe something like carrot and peanut raita, that'd be a rather nice supper.

by Biddy on Wed Mar 18 2009 reply to this comment
Presumably, to bulk up a bit a tin of tomatoes would do the trick?

by wilsondan on Wed Mar 18 2009 reply to this comment