- 1 tbsp mustard oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- Pinch asafoetida
- 2 garlic cloves, sliced
- 1 tbsp ginger, thinly sliced
- 2 tomatoes, chopped
- 600g baby spinach, finely sliced
- 4 potatoes, peeled & chopped into 3cm cubes
- 1 tsp salt
- 1 or 2 chillies, finely sliced
- 1 tsp garam masala
- Heat the oil in a karahi or wok. Add the mustard seeds, and just as they begin to pop, add the cumin seeds and asafoetida.
- Add the garlic and ginger and fry for a few minutes on a gentle heat. Then stir in the tomatoes, chilli and salt.
- Cook the tomatoes on the same heat until they have turned to a soft pulp. Then add the cubed potatoes and stir them gently to coat them in the sauce. Don't be too heavy-handed as you don't want to mash the cooked potatoes.
- Reduce the heat and place a lid on the pan. Cook for about 10 minutes, remembering to stir occasionally. You may need to add a splash of water halfway through to stop the potatoes sticking to the pan.
- Once the potatoes have turned soft, add the spinach to the pan and stir gently.
- Cook for a further few minutes until the spinach has wilted down. If there is any liquid in the pan at this point, just increase the heat to dry the dish out.
- Sprinkle the garam masala over the top before serving.
An amazing side dish, works really well with a lamb main dish, but also lovely as a dish in its own right. If you fancy doing a lamb madras along with you Saag Aloo I have a convenient madras spice kit you could try.