Saag aloo is a great Indian side dish to accompany your tandori chicken or meat curries. It works very well as a lunch idea as well, even on its own.
You'll need:
4-5 waxy potatoes
2 big handfulls of fresh baby spinach
1 onion
a clove of garlic
3cm of ginger
brown mustard seeds
cumin seeds
chilli flakes
oil for frying
1. Peel the potatoes and cut them into small cubes. Boil in salted water 'al dente' that is 2 minutes less than what is needed for them to be fully cooked (which depends on the potato variety and the size of the cubes).
2. In the meantime, toast mustard seeds and cumin on a hot pan before adding chopped onion. As the onion is on its way into becoming golden brown, finely chop the garlic clove and ginger.
3. Add ginger, garlic and chili flakes to the pan. Add the potatoes and then spinach, shredded into smaller pieces (don't forget to wash it beforehand). Stir and cover the pan with a lid and wait around half a minute for the spinach to soften, et voila!
Buon appetito!
