Saag Aloo

Spinach and Potato. A very simple but nice starter or side dish

Serves 4-6 (Estimated) Rating 4 (1-5)

Prep Time 10 Minutes Cooking Time 60 Minutes

450g Potatoes
900g Fresh Spinach
2 Large Onions
3 tablespoon Vegetable Oil
1/2 teaspoon Coriander Seeds
1/2 teaspoon Cumin Seeds
1/2 teaspoon Chilli Powder
1/2 teaspoon Ground Coriander
1 Teaspoon Salt
2 teaspoon Fenugreek
100g Tinned Tomatoes
Peel the potatoes and cut into 2.5cm cubes.
Place in a pan of lightly salted water and cook for 10-15 minutes until just tender.
Meanwhile wash the spinach under cold running water place in a large pan with only the water which is clinging to the leaves cover and cook for 3-4 minutes over a medium heat shaking the pan from time
Drain well and squeeze out as much of the water as you can. Set aside.
Slice one of the onions.
Heat the oil in a large pan and add the onion sauté until golden brown.
Add the cumin and coriander seeds and cook for 1 minute.
Chop the remaining onion and place in a food processor or liquidiser together fried onions.
Stir well and cook over a low heat for 5 minutes.
Add the reserved potatoes spinach chilli powder coriander powder salt and fenugreek to the onions and cook over a low heat for 10-15 minutes stirring occasionally.
Stir in the tomatoes cover and simmer for 10 minutes.
Serve immediately.