Spinach and Potato Curry

Ingredients:

• 1 pound baby potatoes, halved
• 2 tablespoons olive oil
• 1 red onion, sliced
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon ground coriander
• 1 inch piece ginger, grated
• 1-2 green chilies, chopped
• 2 cloves garlic, minced
• 1 (14-ounce) can crushed tomatoes
• 4 cups chopped spinach
• 1 teaspoon garam masala
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Yogurt or raita, for serving
• Naan or rice, for serving

Instructions:

1. Cook potatoes: Boil potatoes until tender. Drain and set aside.
2. Sauté onions and spices: Heat olive oil in a large skillet over medium heat. Add cumin and mustard seeds and let them splutter. Add onion, ginger, and green chilies. Sauté until softened.
3. Add tomatoes and spinach: Add crushed tomatoes and spinach to the skillet. Cook until the spinach wilts.
4. Combine potatoes and spices: Add cooked potatoes to the skillet. Season with garam masala, salt, and pepper. Mix well.
5. Serve: Serve hot with naan, rice, yogurt, and cilantro.

Tips:

• For a creamier texture, add a splash of heavy cream or coconut milk.
• For extra heat, add more chili peppers or a pinch of cayenne pepper.
• To make it vegan, use vegetable broth instead of water to cook the potatoes.

Enjoy your delicious Saag Aloo!