Saag aloo (spinach and potatoes)

A tasty side dish or light meal - a regular on most Indian menus.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a non-stick frying pan, add the onion, garlic, chilli and ginger and cook for 2-3 minutes until softened.

Step 2

Stir in the turmeric and cook for 5 minutes. Add the potatoes and red chilli powder, stir, cover and cook for 15-20 minutes over a medium heat, stirring regularly.

Step 3

Stir through the spinach, cover and cook for 25 to 30 minutes, until the potatoes are tender and the mixture quite dry.

Step 4

Chefs Tip: This dish works well with frozen spinach. Just defrost and add when the potatoes are almost cooked.

Step 5

Chefs Tip: If you don’t have fresh chillies, ginger or the spices you could add 1 tbsp curry paste – mild or hot, whichever you prefer.

Step 6

Freezing instructions: Suitable for freezing once cooked. Defrost thoroughly and reheat until piping hot.

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