Saag aloo with spinach and new potatoes
A dry, spiced spinach and potato curry that needs no oil or butter and tastes anything but plain.
- Time35 min
- LevelEasy
- Costabout £0.88 a head
Ingredients
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Method
- 1
Boil the potatoes in water for 12 minutes until just tender, then drain.
12 min - 2
Spray a large non stick pan and fry the onion for 6 minutes until golden.
6 min - 3
Add the garlic, ginger, cumin seeds, turmeric and chilli flakes. Stir for 1 minute until it smells warm and spicy.
- 4
Tip in the potatoes and the water and stir so they are coated. Add the spinach in handfuls, letting each wilt down.
- 5
Cook for 5 minutes until the spinach is soft and the pan is nearly dry. Stir in the garam masala and lemon juice and serve.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.