Saag aloo

Jun. 7th, 2011 01:22 pm
desperance: (chillies)
In honesty, I've never been that wildly keen on restaurant/takeaway saag aloo. Which, being my only experience, meant that I'd never thought to make it.

Last night, though, we had leftover lamb curry; and there were new potatoes, and there was spinach, so...

So I did this, and to be entirely honest? I think it is much, much nicer than any saag aloo I've ever eaten. As witness the fact that I can't stop eating the cold leftovers this morning...

Here's what I did:

Halve your new potatoes lengthwise (don't ask me about quantities: there might have been twenty. Or thereabouts), and simmer in salted water until tender. Drain, and allow to cool.

Slice a large onion and fry in oil 'til soft and a little coloured. Add a couple of cloves of garlic, crushed and chopped, and an inch or so of finely slivered ginger. Add a teaspoon of cumin, half a teaspoon of turmeric, a teaspoon of garam masala (all measurements hugely approximate, dependent, etc). Sizzle sizzle.

Add the potatoes, and fry until golden. You may need a little more oil at this point.

When the spuds look gorgeous, toss in heaps of spinach, and keep tossing until it wilts.

Eat.

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