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Dry Potato & Spinach Curry (Sag Aloo)

kid friendly
quick meals, fast feeds
cheap as chickpeas
1 spoon difficulty rating

35-40 minutes

Serves: 2-4

Dry Potato & Spinach Curry (Sag Aloo)

This is nice when you're serving sloppier curries or dahls eg our Aduki Bean Curry or Dahl. Sag Aloo is an Indian subcontinent staple that varies from country to country and region to region. Our version is very simple and not very spicy - it works well as a contrast to other, richer dishes. It's also very quick  to make, especially if you have leftover cooked potatoes!

It can also be bulked out by adding a tin of chickpeas, rinsed and drained - these add flavour and protein.

What type of spinach is best...?
Frozen works well and is much cheaper (as well as being a handy freezer basic) but look for spinach leaf and the type that contains little 'cakes' of spinach. These are easier to measure out and the spinach has more texture.

Fresh  - go for the bigger older leaves (ie not the ubiquitious baby leaf variety). They have more substance and don't turn to mush so quickly!

Picture courtesy of The Masala Girl, with thanks.

Ingredients: 

  • 5 medium potatoes - approximately 900g-1k/2-2.2lbs
  • Oil, 2-3 tbsp
  • ½ tsp brown or black mustard seeds
  • 1 large onion, peeled and chopped fine
  • 3 cloves garlic, crushed
  • Salt
  • 500g/1lb+ spinach - use a bit more if frozen to account for the extra liquid
  • 1 tsp+ garam masala
  • Chilli or cayenne powder, a good pinch or two
  • Optional: 1 tin of chickpeas, rinsed and drained

Method: 

1. If cooking potatoes for the curry: peel, wash and slice them into about 2cm/¾ inch cubes. Either boil them for 5-6 minutes in salted water OR steam them. I prefer steaming because it stops them from going to mush and you add salt to the entire dish later. Test to make sure they are al dente - just tender but with a bit of bite, ie not mushy. Drain then spread out and leave to cool.

2. If using fresh spinach, wash and drain then chop roughly. If using frozen just drain over the sink.

3. Heat the oil in a large heavy based pan or wok. When it is hot, add the mustard seeds. As soon as they start to pop, add the onion and garlic. Reduce the heat to medium and fry for 3-4 minutes, stirring to ensure nothing catches and burns. The onions should turn very lightly brown at the edges.

4. Add the spinach and stir-fry for another 5-10 minutes - turn up the heat to get rid of any excess liquid if necessary. Add the cooked potatoes, salt, garam masala and chilli - plus the chickpeas if using. Make everything is heated through. Taste and adjust seasoning if necessary. Serve hot.

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