Saag Aloo (Spinach & Potato Curry)

Spinach and potatoes are two superstars of the veg community, for totally different reasons; spinach is, apart from being delicious, packed with vitamins and minerals, so very good for your health. Potatoes provide carbohydrates and starch in the diet, and are filling and satisfying. Despite their differences, the two match incredibly well and this Indian recipe is all the proof you need. Saag aloo is a traditional restaurant favourite, and is also very easy to make at home. This recipe uses a combination of our Bombay Potato and Zanzibar Curry blends, but you could use most of our curry blends to make it, depending on your preference. If you prefer a hot curry, you can chop a few chillies and add them. Saag aloo makes a great side dish as part of an Indian meal, and can also be enjoyed on its own, with a pile of rice or even better, roti or paratha bread.

---

Ingredients

1 large Potato, peeled and cut into large dice
1 bunch Spinach, thoroughly washed
1 small Onion, chopped
2 cloves Garlic, chopped
1in fresh Ginger, peeled and minced
2 ripe Tomatoes, roughly chopped
2tsp Bombay Potato blend
2tsp Zanzibar Curry blend
1tsp Garam Masala

---

Method

1

First par-boil the potatoes until just beginning to soften, then drain and set to one side. Next heat a tablespoon of coconut or sunflower oil in a heavy pan, then add the onion, garlic, ginger and tomatoes. Saute these for 15-20 minutes, until they are coloured and just beginning to caramelise. Next add the two curry powders, and continue sauteeing for another few minutes. Add a splash of water if the mixture looks too dry and might stick or burn. When the aroma from the spices is rising from the pan, add the potatoes and mix the whole thing thoroughly. Add a tablespoon or two of water at this point, before adding the spinach. It may look like there is too much spinach, but it will soon wilt and cook down. Let the curry cook for 5-10 minutes until this has happened, keeping an eye on the moisture in the curry – saag aloo is a dryish curry, but needs a little bit of water so the spices cook out properly. Finally add the garam masala and stir well, then cook for another minute, before adding the fresh coriander. Serve with rice, or any Indian bread

---

Products