2 June 2016

This is a 'garlicy' light flavoured dish requires mostly fresh ingredients. When my mother cooks this, she always uses fresh green chillies and not the dried red powdered chilli. The taste difference is subtle but noticeable. Many of my friends have only ever had the restaurant or take-a-way version and are surprised when they have cooked my version and it exceeds all their expectations as all the fresh herbs really enhances the flavour of the spinach

Saag Aloo (Spinach & Potatoes)

Preparation Time: 15 minutes

Cooking time: 50 minutes

Serves approx 4 to 6 people

INGREDIENTS

500g of fresh Spinach (thoroughly washed) - chopped

3 tbs of fresh dill (optional)

2 medium sized onions, thinly sliced

6 cloves of garlic, crushed

1 level teaspoons of salt (or to taste)

2 green chillies - very finely chopped or crushed

1 medium sized potato, diced into 1cm cubes

2 fresh tomatoes, finely chopped

6 tablespoons sunflower or vegetable oil

4 tablespoons of freshly chopped coriander

3 tbs of dried fenugreek leaves

METHOD

- Heat the oil in the pan and add onions. Fry the onions until they are a golden brown

- On medium heat, add the garlic and chillies. Stir in and cook for 2 minutes

- Add tomatoes and cook for 5 minutes or until tomatoes break down, keep stirring, if sauce sticks, add a splash of water. Cover with lid and simmer for 5 minutes. Stir occasionally, allowing the onions and garlic to infuse

- Add potatoes and cook on high heat, making sure that all the potatoes and covered in the lovely garlic and chilli sauce.

- Now add the spinach (a handful at a time) and stir in. The spinach will wilt very quickly. On high heat and stir continuously for 10 minutes.

- Add the coriander. Cover & simmer for 10 minutes or until potatoes are cooked.

TOP TIP

The spinach will produce a lot of water (step 5) make sure you cook this out, otherwise it will taste 'watery' if you wish to use frozen spinach, you can, but the taste it is not as flavoursome but it's a good alternative if you can it get hold of any fresh spinach. Oh, yes, and for added flavour, just as a knob of butter when you add the coriander.