Sag Aloo – Potato and Spinach Curry

Method

1. Heat the oil in a large pan.
2. Slice the onion and fry it in the oil until it is soft but not brown.
3. Put the potatoes into a saucepan with the salt, cover with cold water and bring to the boil.
4. Turn heat down and simmer for ten minutes. Then drain through a colander and set aside.
5. Peel and finely grate the ginger.
6. Finely chop the garlic.
7. Deseed and finely chop the chillies.
8. Add to the onions and fry for a further 5 minutes.
9. Stir in the spices and fry for a minute.
10. Add the potatoes and stir everything up.
11. Add the tomatoes to the pan and simmer for about 10 minutes.
12. Wash the spinach well and chop it roughly.
13. Add it to the pan and cook until it has wilted – about 5-10 minutes.
14. Add the coconut cream and let it dissolve in the pan.
15. Stir in the coriander and lime juice and taste. Add seasoning if necessary.

Ingredients

• 4 teaspoon(s) oil
• 1 teaspoon(s) each of: cumin, coriander and turmeric
• 1 large onion, peeled
• 500 grams new potatoes, scrubbed and cut into 2 cm chunks. (No need to peel them.)
• 0.25 teaspoon(s) salt
• 2 cm piece of fresh ginger
• 2 cloves garlic
• 1 chillies, red or green (optional)
• 4 large tomatoes, sliced
• 300 grams spinach
• 20 grams creamed coconut, grated
• 1 tablespoon(s) coriander leaves chopped
• 1 dash(es) lime or lemon juice
• 1 dash(es) salt and pepper