Potatoes with Spiced Spinach (Saag Aloo)

Serves 4


350g/12oz potatoes
250g/9oz spinach, fresh or frozen, thawed if frozen
3 tbsps sunflower or plain olive oil
1 large onion, finely sliced
1 green chilli, finely chopped (de-seeded if wished)
2 tsps ginger puree
2 tsps garlic puree
1 tsp ground coriander
½ tsp ground cumin
½ tsp chilli powder
½ tsp ground turmeric
150g/5oz chopped canned tomatoes with the juice
½ tsp sugar
1 tsp salt or to taste
½ tsp garam masala

This traditional and highly popular dish is easy to make and is a perfect accompaniment to most meals.

Boil the potatoes in their jacket and allow to cool completely. Peel them if you wish then quarter or halve them according to their size.

Heat 2 tablespoon of the oil over a medium heat and fry the onion for 10-12 minutes or until well-browned, reducing heat to low towards the last 2-3 minutes. Remove the pan from the heat and remove excess oil from the onion by pressing them against the side of the pan with a wooden spoon. Drain the fried onion on kitchen paper.

Return the pan to heat and in the remaining oil fry the chilli, ginger and garlic for 2-3 minutes over a low heat. Add the coriander, cumin, chilli powder and turmeric. Cook for 1 minute and add the tomatoes. Increase the heat to medium, add the sugar and cook for 5-6 minutes or until the tomatoes have reached a paste-like consistency.

Add the potatoes, spinach, salt and fried onions. Cook for 2-3 minutes and stir in the garam masala. Remov from the heat and serve with any curry.