Aloo saag

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Fragrant Indian spices - ginger, garlic, black mustard seeds and fiery chilli give a superb bite to spinach and potatoes in this easy to make curry side-dish recipe.

Ingredients

• 450 g (1 lb) spinach.
• 2 tablespoons vegetable oil.
• 2 teaspoons whole black mustard seeds.
• 1 onion, peeled and sliced.
• 4 cloves of Garlic, peeled and crushed.
• 2.5 cm (1") ginger root, peeled and julienned.
• 675g 91.5 lb) waxy potatoes - new and salad potatoes are good. Pink fir apples are brilliant in this dish and do not need peeling.
• 1 teaspoon hot chilli powder, or to taste.
• 1 green chilli, de-seeded and cut into rings
• 1 teaspoon sea salt
• 120 ml water

Mise en place

• Blanch the spinach in boiling water for 4 minutes.
• Drain and allow to cool.
• When cool enough to handle, squeeze with your hands to remove the remaining liquid.
• Cut the potatoes into 2.5 cm (1") chunks.

Method

1. Heat the oil in a high-sided saucepan, add the mustard seeds and fry for 2 minutes until they start to pop.
2. Add the onion, garlic and ginger and stir-fry for 5 minutes.
3. Add the potatoes, chilli powder and slices, pour in the water and cook for about 8 minutes.
4. Add the spinach, cover and simmer for 10 to 15 minutes until the potatoes are to your liking.

Serving suggestions

Serve hot.