Kitchen Garden Saag Aloo by Amy Claridge
Method
Put the spices into a small frying pan (no oil), and dry fry over a moderate heat moving frequently until you can really smell the spices and the cumin is ‘popping’. Remove from heat and grind to ‘dust’ in a mortar and pestle. Set aside. Heat the oil in your wok, or a large frying or sauté pan over a moderate heat (this needs a lid). Add the ground spices and sizzle to cook out. Add the onion, and stir until soft. Add potatoes, stir thoroughly so the potatoes are coloured with the spicy oil. Add the tomato. Stir; then take down the heat to low. Season. Put the spinach on top of the potatoes - do not stir in - put the lid on and leave until the spinach is wilted, then stir in so the potatoes and spinach combine and serve with the herbs on top. If you are worried the potatoes are sticking, give the pan a shake or get a wooden spoon underneath the potatoes and agitate them and add a little water if you need to.
Ingredients
750g pink fir apple potatoes, scrubbed, lightly boiled (if need be) & cut in half or thirds.
250g fresh spinach / chard - shredded; washed.
4 tbsp olive oil
2 tsp cumin
1 tsp whole coriander
1 tsp yellow / white mustard seeds
1 tsp black mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp hot paprika or chilli powder
One onion, peeled and finely diced.
2 generous tbsp tomato puree or 3 of passata
Salt & freshly ground black pepper
Serves 2-4. (Kitchen garden cooking 26 April 2008.)
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