This is based on the classic sag aloo, which is my favourite use for copious quantities of spinach.
This summertime version of the recipe uses new potatoes and adds the spinach towards the end of the cooking time for a fresher flavour.
Ingredients (serves 2)
Enjoy more Kitchen Garden Magazine reading every month.
Click here to subscribe & save.
2 tbsp vegetable oil
1 tsp mustard seeds
1 medium onion, peeled, halved and sliced
1 clove garlic, peeled and crushed
¼ mild red chilli, finely chopped
225g (8oz) new potatoes, halved or quartered to give bite-sized pieces
½ tsp salt
250g (9oz) spinach, roughly chopped
1. Heat the oil in a heavy-bottomed saucepan, then add the mustard seeds. As soon as they start to pop, add the onion, garlic and chilli. Fry, stirring constantly, for two minutes.
2. Add the potatoes and fry them, stirring, for two more minutes. Then add the salt and 1 tbsp water, cover the pan and turn the heat down very low. Cook for 20 minutes, or until the potatoes are tender, giving everything an occasional stir.
3. Add the spinach and stir it in. Replace the lid and cook for another three minutes, then stir again. Cook for a final two or three minutes, until all the spinach has wilted into the potatoes.
