Sag Aloo is a quick, easy and healthy curry. There are lots of different ways of doing sag aloo, some with yogurt or lentils. My version uses tomato and potato with the spinach.
- 2-3 blocks frozen spinach
- 1 can of tomatoes
- 1 large potato, peeled and cut into small cubes
- 1 onion
- 2 cloves of garlic, finely chopped
- 2 tablespoons hot madras curry power
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- Black pepper
- Soften the onion in some olive oil in a large pan or wok
- Add in the tomatoes, potato, spinach and spices
- Leave to simmer for about 30 mins until the potato is cooked through.
Serves two, goes well with basmati rice or naan bread.
For me, Indian food is all about the sides. You might be a bit spinached-out if you make this side with the Sag Aloo above, but it goes really well with a creamy curry like korma. It’s also a really painless way of getting some greens.
This recipe came from the great Indian food writer Madhur Jaffrey. I have this as a side nearly every time I make Indian food.
- 3 blocks frozen spinach
- 1 shallot or ¼ of an onion, finely chopped
- 2 dried red chillis
- ½ tsp garam masala
- 2 tbsp cream (optional)
- Brown the onions in olive oil
- Add in the spinach, chilli and garam masala and cook for about 10 minutes on a low heat.
- Add the cream in at the end and cook for another 5 mins or so, if you want it creamy. I think it tastes fine without it, and it’s a bit healtheir that way.