Aloo Saag (Potato & Spinach Curry)

Main Ingredients

• 0.5 Teaspoon Ground coriander powder
• 1 Cinnamon Bark  
• 1 Teaspoon Garam masala powder
• 0.5 Teaspoon Ground turmeric
• 1 Teaspoon Cumin Seeds  
• 1 Small Bay leaf
• 200 Millilitre Tinned Whole Tomatoes
• 1 Medium Onion
• 300 Gram New potatoes
• 1 Medium Green Chilli
• 450 Gram Fresh spinach
• 2 Medium Garlic Clove
• 1 Teaspoon Chopped fresh ginger
• 1 Teaspoon Salt
• 2 Tablespoon Vegetable Oil
• 1 Tablespoon Water

Main Steps

• Step1.  10m

  Heat up the oil in a large pan, fry the cinnamon bark and bay leaf. Finely chop the onion and add this to the pan. Once the onion starts to turn golden add the cumin seeds, chopped chili, ginger and garlic.

  Measure out the spices and salt in a small dish and add 1 tablespoon of water to mix them to a paste. Then add this to the pan and stir. After a minute add the tomatoes (a small tin or fresh ripe tomatoes if you have them).
• Step2.  15m
  

  Rinse the new potatoes and chop into bite size chunks. Once the oil in your sauce starts to separate and the tomatoes have reduced add the chopped potatoes. Cover with a lid and cook on a medium to low heat until the potatoes are soft in the center, stir often so that the potatoes don’t stick.

  Once the potatoes are ready (prick with a fork to test)add the fresh spinach a handful at a time and stir in. Replace the lid on the pan and leave for a minute to cook the spinach through. Serve with rice or Indian breads.

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