Easy Saag Aloo (Spinach and Potato Curry) | Olive & Mango

Step 1

First prep your potatoes. Cook them in boiling water until tender or you can even steam them. Drain and allow to cool while you prepare the rest of your ingredients.Pan fry the onions and potatoes until onions are softened and potatoes start to get golden around the edges. Place them in a bowl and set aside.Toast the spices in remaining oil in pan adding the ginger chilis and garlicAdd tomatoes and simmer until reducedAdd the spinach and cook until wiltedThen add in the potato and onions back into pan along with the garam masala. Cook a few more minutes until all the flavours come together them serve hot with fresh chopped cilantro

Step 2

Prep the potatoes - Cut the potatoes in half. Cover with water and boil in salted water Cook until the potatoes are just tender, approx 8-10 min. Drain and let cool while you prep the rest of your ingredients. You could also steam them too.Heat 2 tablespoons of the oil in a large, skillet or frying pan and pan fry the onions and potatoes for 5-7 minutes over medium to medium high heat, until lightly golden. Place into a bowl and set asideAdd remaining 1 tablespoon of oil to the pan, reduce the heat slightly and add the cumin seeds and mustard seeds if using and toast a few seconds then add the curry powder, coriander if using, ginger and chilli. Stir for a few secondsAdd the garlic and fry for 30 seconds, then add the tomatoes. Cook for 10–15 minutes until the sauce has reduced.Add the chopped spinach and allow to wilt, then return the cooked potatoes and onions to the pan. Season with salt and pepper and stir in the garam masala and cook for 5–10 minutes more.Serve hot with basmati rice, warm naan and yoghurt or raita. Leftovers will keep for up to 3 days in a sealed container in the fridge.