Spinach and Potato Curry

Ingredients

• 1-1½ lb baby potatoes, sliced in half
• 3 tablespoons olive oil or any vegetable oil, divided
• 1 red onion, peeled and sliced
• 1 teaspoon cumin seeds
• 1 teaspoon yellow mustard seeds (optional)
• 1 teaspoon ground coriander (optional)
• 2 heaping teaspoons of medium curry powder
• 1¼ inch piece fresh ginger, peeled and grated or ½ tsp ground ginger
• 1-2 green or red chilis, roughly chopped or ¼ tsp chili flakes
• 2 large cloves of garlic, peeled and finely chopped
• One 14 oz can of finely chopped tomatoes, or two large tomatoes grated*
• 4 cups chopped spinach or kale, or chard or any greens you like
• 1 teaspoon garam masala
• Salt and pepper to taste

To serve

• freshly cooked basmati rice
• Warm naan
• Yogurt or raita
• Chopped cilantro
  
  

Directions

1. Prep the potatoes - Cut the potatoes in half. Cover with water and boil in salted water Cook until the potatoes are just tender, approx 8-10 min. Drain and let cool while you prep the rest of your ingredients. You could also steam them too.
2. Heat 2 tablespoons of the oil in a large, skillet or frying pan and pan fry the onions and potatoes for 5-7 minutes over medium to medium high heat, until lightly golden. Place into a bowl and set aside
3. Add remaining 1 tablespoon of oil to the pan, reduce the heat slightly and add the cumin seeds and mustard seeds if using and toast a few seconds then add the curry powder, coriander if using, ginger and chilli. Stir for a few seconds
4. Add the garlic and fry for 30 seconds, then add the tomatoes. Cook for 10–15 minutes until the sauce has reduced.
5. Add the chopped spinach and allow to wilt, then return the cooked potatoes and onions to the pan. Season with salt and pepper and stir in the garam masala and cook for 5–10 minutes more.
6. Serve hot with basmati rice, warm naan and yoghurt or raita. Leftovers will keep for up to 3 days in a sealed container in the fridge.
   
   

Recipe Notes

• For a More traditional drier saag aloo - reduce the amount of tomatoes by half or skip the tomatoes and use 2 tablespoons of tomato paste instead with ½ cup of water adding more as needed to cook the spinach and potatoes.
• Can I freeze saag aloo? Yes, you can freeze this dish. Just pack it in meal-sized portions into ziploc bags and freeze for up to 6 months. Allow it to defrost and then tip it into a saucepan and heat gently until piping hot.
• Can I make it in advance? You can make this spinach and potato curry up to 3 days ahead of time and store it covered in the refrigerator. Reheat in the microwave or in a saucepan on the stove.