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.
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.