Restaurant Standard Saag Aloo

• 4 medium potatoes, quartered
• 3 tablespoons curry massalla gravy
• 2 tablespoons thick yogurt
• 1/2 onion, coarsely chopped
• 3 teaspoons curry powder (hot or medium)
• 1 teaspoon hot chili powder
• 2 hot green chili peppers, finely chopped with seeds
• 4 crushed garlic cloves
• 2 teaspoons gingerroot, grated
• 5 tablespoons vegetable oil
• 10 tablespoons roughly chopped coriander leaves
• 1 tablespoon whole coriander leaves
• 300 g spinach leaves, coarsely chopped
• 1 teaspoon garam masala
• 1 ounce butter
• 1 teaspoon turmeric
• 1/2 teaspoon sugar
• 1 1/2 teaspoons salt
• 1 tablespoon water

1. Par-Boil the potatoes with a 0.5 tsp salt and turmeric for around 10-15 minutes being very careful to just undercook by around 5 minutes.
2. Make a paste of the curry powder, garam massalla and chilli powder with a little water.
3. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.
4. Add the curry and chilli powder paste and stir fry for a further 30 secs.
5. Add the potatoes, the Massalla Gravy, yogurt and spinach and simmer for 5 minutes or until the spinach is reduced, stirring occasionally.
6. Add knob of butter and sugar - salt to taste.
7. Now add the finely chopped coriander leaves and cook for a further minute.
8. Serve with the whole coriander leaves sprinkled over the top.

potatoes, curry, thick yogurt, onion, curry powder, hot chili powder, green chili peppers, garlic, gingerroot, vegetable oil, coriander leaves, whole coriander leaves, spinach leaves, garam masala, butter, turmeric, sugar, salt, water

Taken from www.food.com/recipe/restaurant-standard-saag-aloo-167479 (may not work)