Sara Matthews offers us her version of a classic Indian dish, Saag Aloo. Although this dish is usually a side for your curry, I could eat this as a stand-alone! It could easily be made with sweet potatoes. But it is the perfect side to the buttered mushroom curry recipe that Sara shared with us last week.
1 heaped tbsp of garam masala
250g of spinach
1 red chilli, deseeded and finely chopped
1tsp of hot chilli powder
1tsp of ground coriander
3 large cloves of garlic, mashed or grated[
3cm piece of fresh ginger, peeled and grated/one_half]
2tbsp of tomato puree
2tsp of mustard seeds
1tsp of turmeric
2tsp of cumin seeds
1tsp of black onion seeds
Limes wedges and chopped coriander to serve
Preheat the oven to 180°C and line a baking tray with parchment.
In a pan of boiling water, cook the potatoes for 8 minutes to soften, then drain and allow them to cool a little to dry off the potatoes. Place them on a prepared baking tray, sprinkle with the garam masala to cover all the potatoes, and bake in the oven for 25-30 minutes until crisp. The time for this will depend on how large your potato pieces are, so keep an eye on them as you do not want them to burn. Once cooked, remove from the oven.
In a large frying pan add the chopped onion and cook for 4-5 minutes, adding a splash of water to stop from sticking. Then add the garlic, grated ginger, chopped chilli, chilli powder, coriander, mustard seeds, turmeric, cumin seeds, black onion seeds and tomato puree. To this add 3 tbsp of water. Stir to combine.
Cook on a low to medium heat for 5 minutes to release the flavours of the spices. Add the spinach and cook while stirring until the spinach has wilted.
Add the potatoes, stir to coat in the sauce, cook for a further 5 minutes on a low heat, stirring continuously so not to burn.
Serve with a garnish of coriander and a wedge of lime.