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Sag Aloo (Potatoes & Spinach)
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This is a pretty straghtforward recipe, that should take no more than 30 minutes from beginning to end (including boiling the potatoes). Lovely as a side dish or even as the main, with some rice. For a little variety, you can use sweet potatoes (if you do, reduce the potato boiling and stir fry time by a couple of minutes). Recipe courtesy of koshercurry.co.uk. Cook & prep times are estimates.

Serves: 4

Prep Time:
Cook Time:
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Indian Parve Side Dish

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Ingredients

3 large potatoes, peeled and cut into 1 inch cubes
4 tbsp oil
200g Spinach
1 onion, sliced (best done long and thin)
12 garlic clove, crushed
1 tsp Garam Masala
Sprinkle of dried chillies
2 tsp water

Directions

  1. Boil the potatoes for about 7 minutes. Aim to have them soft but not crumbly. Drain them and put them in a bowl. Add some seasoning (salt and pepper) to give some extra flavour to the potatoes.
  2. Heat the oil in a wok, add the onions and stir fry until they're golden brown.
  3. Add the garlic, potatoes and stir fry for 2 minutes - until the potatoes have absorbed all the oil.
  4. Stir in the spinach, garam masala & dried chillies. Stir fry gently (you don't want the potatoes to crumbles) for a couple of minutes.
  5. Add the water and stir fry for another 5 minutes. Keep it gentle. The spinach and potatoes should now be quite tender.
  6. Serve straight away.

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