Saag Aloo

Ingredients

• 500 g waxy potatoes (peeled, cut into 2 cm cubes)
• 400 g fresh spinach (roughly chopped, or 250 g frozen spinach, thawed and squeezed)
• 3 tablespoons ghee (or oil)
• 1 teaspoon cumin seeds
• 1 onion (small, finely chopped)
• 4 garlic cloves (finely chopped)
• 25 g fresh ginger (finely grated)
• 2 green chillies (slit lengthways)
• ½ teaspoon turmeric
• 1 teaspoon ground coriander
• ½ teaspoon Kashmiri chilli powder
• 1 teaspoon salt (to taste)
• ½ teaspoon Garam Masala
• ½ lemon (juice)

To serve

• A wedge of lemon
• Chapati (or paratha)

Method

Stage 1 - Par-boil the potato

1. Place the diced potato in a saucepan with cold salted water.
2. Bring to a boil and cook for 5 minutes (the potato should still have firmness in the middle).
3. Drain and pat dry on kitchen paper.

Stage 2 - Temper and build the base

1. Heat 2 tablespoons of the ghee in a wide pan over medium heat.
2. Add the cumin seeds and let sizzle for 15 seconds.
3. Add the chopped onion and a pinch of salt; cook for 6 minutes until golden.
4. Stir in the garlic, ginger and green chilli; cook for 1 minute.

Stage 3 - Brown the potato

1. Push the onion to one side and add the remaining tablespoon of ghee.
2. Tip in the par-boiled potato.
3. Sprinkle the turmeric, ground coriander, Kashmiri chilli and salt over.
4. Toss and cook for 6-8 minutes, turning occasionally, until the potato edges colour and the spices coat each piece.

Stage 4 - Wilt the spinach

1. Add half the chopped spinach to the pan with 2 tablespoons of water.
2. Stir until wilted, about 2 minutes.
3. Add the second half and continue stirring until all the spinach has wilted, 3-4 minutes more.

Stage 5 - Finish

1. Stir in the garam masala and lemon juice.
2. Taste and adjust salt.

Stage 6 - Serve

1. Transfer to a serving bowl and bring to the table with a wedge of lemon and warm chapati.