Saag Aloo is such an easy and delicious vegetarian curry. It can be served as a main dish or as a side with other curries. I like to roll it up in hot naans or chapatis. The thick spinach sauce is perfect for eating in this way.
You really can’t go wrong with this authentic Indian curry. Just don’t rush the potatoes. You want them to cook until they are good and soft. I usually boil them ahead of time so that all I need to do is add the cooked potatoes at the end. You could also simmer them until cooked in the spinach sauce.
I like to use coconut oil, which is now widely available. It adds a nice, nutty flavour to the curry. You can also use vegetable or olive oil if you can’t find coconut oil.
As with most curries, you could make this a day or two before serving and then warm it up. The flavour actually gets better!
200g fresh baby leaf spinach
1 – 3 green chillies
2 large potatoes – skinned and cut into bite sized chunks
1 onion – finely chopped
2 tablespoons vegetable oil
1 teaspoon black onion seeds
4 cloves garlic – finely chopped
1 x 2cm piece of ginger – finely chopped
A pinch of turmeric
1 tablespoon garam masala
20 cherry tomatoes
Salt and pepper to taste
Start by blending the spinach and green chillies in just enough water to form a thick paste. Set aside.
Now parboil your potatoes so that they are about 90% cooked though.
Meanwhile, heat the oil in a large wok or frying pan over medium high heat.
When it begins to bubble, add the chopped onion and onion seeds.
Fry for about five minutes until the onion becomes translucent and soft.
Now add the garam masala, garlic and ginger and stir it all up to combine.
Throw in the tomatoes and potatoes along with the turmeric and stir to coat with the onion mixture.
Pour the spinach puree over the top and just enough water to cover.
Simmer until the potatoes are cooked through and soft.