Sag Aloo

  • 2 tbsp sunflower oil

  • 1 onion, finely chopped

  • 2 garlic cloves, sliced

  • 1 tbsp chopped ginger

  • 500g potato, cut into 2cm, ¾in chunks

  • 1 large red chilli, halved, deseeded and finely sliced

  • ½ tsp each black mustard seeds, cumin seeds, turmeric

  • 250g spinach leaves

 Method

  1. Heat 2 tbsp sunflower oil in a large pan, add 1 finely chopped onion, 2 sliced garlic cloves and 1 tbsp chopped ginger, and fry for about 3 mins.

  2. Stir in 500g potatoes, cut into 2cm chunks, 1 halved, deseeded and finely sliced red chilli, ½ tsp black mustard seeds, ½ tsp cumin seeds, ½ tsp turmeric and ½ tsp salt and continue cooking and stirring for 5 mins more. 

  3. Add a splash of water, cover, and cook for 8-10 mins.

  4. Check the potatoes are ready by spearing with the point of a knife, and if they are, add 250g spinach leaves and let it wilt into the pan. Take off the heat and serve.

Vicky Skingley