Saag aloo recipe

• 1 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 onion, sliced
• 2 garlic cloves, finely chopped
• 2 green chillies, finely chopped
• 4 cm fresh root ginger, peeled
• 1 tsp ground cumin
• 1 tsp ground coriander
• 50 ml (1.8fl oz) water
• 4 medium potatoes, peeled and diced into bite-sized chunks
• 240 g (8.5oz) tinned spinach with its juices
• 0.5 tsp garam masala
• 1 pinch salt

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. Pop in the garlic and chillies and grate in the ginger.
3. Dont let the ingredients stick to the pan.
4. As soon as it starts to brown, introduce the ground cumin and coriander.
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. Now the hard part ... add the tinned spinach and all its juices.
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. Spoon in the garam masala and salt to taste, mix thoroughly and simmer for a couple more minutes.
9. The potatoes should be crumbly, yellow and peeping through the dark green mere.

vegetable oil, cumin seeds, onion, garlic, green chillies, fresh root ginger, ground cumin, ground coriander, water, potatoes, garam masala, salt

Taken from www.lovefood.com/guide/recipes/42805/saag-aloo-recipe (may not work)