Nicky's Kitchen SanctuarySaag Aloo Recipe
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Ingredients
Serves 4- 1 large red onion (peeled and diced)
- 1 tbsp tomato puree (paste for US)
- 150 g (4 packed cups) baby spinach
- 2 cloves garlic (minced)
- 600 g (1.3 lbs) potatoes (peeled and chopped into bite size pieces (waxy or floury potatoes are fine – I use Rooster potatoes))
- fresh coriander
- 120 ml (1/2 cup) chicken stock
- 1 tsp mustard seeds
- 1 red chilli
- 1 tsp turmeric
- 1/4 tsp salt
- 2 tsp cumin seeds
- 3 tbsp ghee or oil
- 1 tsp garam masala
- 1/8 tsp ground fenugreek
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Steps
- Step 1
Place the potatoes in a pan and cover with cold water. Bring to the boil, then simmer for 8-10 minutes until tender.
- Step 2
Once cooked, drain the potatoes.
- Step 3
Meanwhile heat the ghee or oil in a large frying pan over a medium-high heat, until hot.
- Step 4
Add the cumin seeds and mustard seeds and fry for 1 minute until the seeds start to pop.
- Step 5
Turn the heat down to medium, add in the onion and cook for 5 minutes, stirring occasionally, until the onions soften.
- Step 6
Add in the garlic and chilli and cook for a further minute.
- Step 7
Add in the turmeric, garam masala, fenugreek, and tomato puree and cook for a minute, stirring together to coat the onions.
- Step 8
Then add in the potato and salt. Stir again to coat the potatoes.
- Step 9
Add the stock and spinach, stir and heat for a minute until the spinach wilts.
- Step 10
Serve topped with fresh coriander.
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Place the potatoes in a pan and cover with cold water. Bring to the boil, then simmer for 8-10 minutes until tender.
Source: Nicky's Kitchen Sanctuary
