Sag Aloo

Recipe tags': Indian, veg

Serves:

Ingredients:

• 2 bags of spinach
• 2 medium potatoes
• 1 shallot
• thumb of giniger
• 4 garlic
• loads of canola oil
• butter
• 3 tbsps of curry powder
• salt
• cayenne
• rice wine vinegar
• lemon zest

Method:

Pre cook the spinach. I like to boil up some heavy salted water then dump in the spinach in batches with tongs. boil until soft. When all the batches are done slice up the soft spinach as much as possible. Then add rice wine vinegar, butter and salt with a little lemon zest. This should just taste great on its own. Meanwhile another boiling salted pan is boiling the chopped spuds.

Heat up a large shallow pan, Use much more oil than you think is needed. throw in a couple of mustard seeds if you have them. Add a blend of chopped shallots, ginger and garlic. Once soft remove from heat tilt pan and add a couple or 3 tablespoons of curry powder, some salt and cayenne to taste. stir thoroughly until spices are blended with the oil, then stir into rest of onion. After it starts looking like paste add some chicken stock until nice sauce consistency. Let the source simmer fora little while. Then add the spinach and potatoes and add lid to allow the flavors to absorb into the potatoes.

Serve with a yogurt/lemon/cumin/cucumber mix