Madhur Jaffrey's Potato and Spinach or Sag Aloo

Recipe

Recipe type and/or recipe tags: vegetarian curry

Number of servings:

Ingredients:

• 5 or 6 waxy medium sized potatoes
• 1 tbs of salt
• 450 grams of spinach
• 6 tbs of vegetable/canola oil
• 1/2 tsp of back mustard seeds
• 1 medium onion chopped finely
• 3 cloves of garlic finely chopped
• 1 tbs of garam masala
• 1/4 tsp of cayenne pepper

Method:

Bring a couple of pints or water to the boil. Add diced potatoes and the salt, bring back to the boil, then cover and put at medium heat. Cook until tender. Drain and leave to cool.

Boil the spinach for about 5 mins, drain, squeeze out as much liquid as you can, chop finely and set aside to cool.

Heat the oil in a large steel pan over a medium flame. When hot add the mustard seeds. As soon as the seeds begin to pop, usually just a few seconds add the onion and garlic, allow to fry for around 4 mins, the onions should just be turning a little brown at the edges. Now add the spinach and fry for another 10 mins. Next add the potatoes salt, garam masala and cayenne pepper. Stir gently until potatoes are heated through.

Serve with a little bread or rice