Saag aloo (spinach and potato)

⏱ 35 min · Serves 4

A dry-style curry of soft potatoes and wilted spinach with warm spices. Great as a main with rice or alongside another curry.

Per serving: 250 kcal · 6.0g protein · 30.0g carbs · 11.0g fat

Ingredients

• 600g potatoes, cut into chunks
• 3 tablespoons oil
• 1 onion, sliced
• 3 garlic cloves, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon chilli flakes
• 200g spinach
• Salt

Method

1. Parboil the potatoes in salted water for 8 minutes until just tender, then drain.
2. Heat the oil and fry the onion for 6 minutes until soft. Add the garlic and cumin seeds and cook for a minute.
3. Stir in the ground coriander, turmeric and chilli flakes, then add the potatoes and toss to coat.
4. Cook over a medium heat for 8 to 10 minutes, turning, until the potatoes take on colour.
5. Add the spinach in handfuls, letting each wilt before adding more. Season with salt and serve.