I’ve always been fond of Sag Aloo as an accompaniment in our local, excellent Indian restaurant and, having some potatoes and spinach to use up, decided to try this as a side to my chicken and lentil (Murghi aur Masoor Dal) curry.
This version, basically from the BBC, proved delicious but, as usual, I had to adjust the potato cooking time. Since I use stainless steel pans which dislike undissolved salt – salt crystals make pits in stainless steel – I also changed the point where the salt was added.
Planning
| serves: | 4 |
| preparation time: | 15 mins |
| cooking time: | 35 mins |
Ingredients
- 2 tbs sunflower oil
- 1 onion, finely chopped
- 2 cloves garlic, thinly sliced
- 1 tbs fresh ginger, finely chopped
- 400g potato, cut into 1½-2cm chunks
- 1 large red chilli, deseeded & finely sliced
- ½ tsp black mustard seeds
- ½ tsp cumin seeds
- ½ tsp ground turmeric
- salt
- 250g spinach leaves
Method
Heat the sunflower oil in a sauté pan (one that has a lid). Add the onion, garlic and ginger, and fry for about 3 mins until the onion is softened.
Stir in the potato chunks with the chilli, black mustard seeds, cumin seeds and turmeric, and continue cooking and stirring for 5 mins more.
Add a splash of water and stir. [Modification time] The original recipe adds salt above, with the other spices, before the water. I used a stainless steal pan which doesn’t react well to undissolved salt so I stir it in now, after the water. Cover, and cook for a further 15-20 mins or until the potatoes are tender.
Add the spinach leaves and cover again to wilt them. Stir them around a few times to mix well while they’re wilting well.
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