Saag aloo recipe

1. 1

   Using a frying pan, heat the oil to a medium temperature and fry the cumin seeds until they start sizzling, then add the onion, cooking until translucent.

2. 2

   Pop in the garlic and chillies and grate in the ginger.

3. 3

   Dont let the ingredients stick to the pan.

4. 4

   As soon as it starts to brown, introduce the ground cumin and coriander.

5. 5

   Stir and cover everything with the powdered spices the ingredients will dry up a little so add the water and potatoes, cooking for 34 minutes until they become opaque.

6. 6

   Now the hard part ... add the tinned spinach and all its juices.

7. 7

   Stir regularly and lower the heat, cooking for 1012 minutes until the potatoes have started to crumble around the edges or you can pierce a chunk with a fork.

8. 8

   Spoon in the garam masala and salt to taste, mix thoroughly and simmer for a couple more minutes.

9. 9

   The potatoes should be crumbly, yellow and peeping through the dark green mere.

* Per serving · 4 servings · Values may vary.