Indian Spinach & Potato Curry - Saag Aloo
A simple yet incredibly delicious potato curry recipe made with fresh spinach, Albert Bartlett potatoes and plenty of spices. Serve with Rogan Josh, naan bread and some rice.
Servings4 people
Prep Time10 minutes
Cook Time50 minutes
Ingredients
- 500grams Albert Bartlett potatoesRooster variety
- 500grams fresh spinach
- 2medium brown onionsfinely sliced
- 2 garlic clovesfinely chopped
- 1inch fresh ginger rootfinely chopped
- 55ml vegetable oil
- 2tsp black mustard seeds
- 1pinch asafoetida
- 1tsp cumin seeds
- 0.5tsp cayenne pepper
- 0.5tsp ground turmeric
- 1tsp salt
Instructions
- Place the spinach in a large pot along with 50 ml of water. Cover, and turn the heat on to medium. Cook until the spinach wilts. Drain well and chop finely. Set aside.
- Meanwhile, peel and dice the potatoes into 1 inch cubes, peel, halve and finely slice the onions and finely chop the garlic and ginger.
- Heat the oil in a large saute pan and add the black mustard seeds, cumin and asafoetida.
- When the black mustard seeds begin to pop, add the sliced onion, garlic and ginger. Saute for two minutes and then add the cayenne and turmeric. Stir to combine.
- Add the cubed potatoes and the chopped cooked spinach along with 2 tbsp of water. Stir well.
- Pop the lid on, turn the heat down to low and cook for 40 minutes, until the potatoes are tender. Check every ten minutes or so to make sure there's still liquid in the pan, adding a little extra water if needed.
The post Indian Spinach & Potato Curry – Saag Aloo appeared first on Elizabeth's Kitchen Diary.
