Aloo saag literally translates to potato and spinach. It originates from Punjab in India and is typically eaten with “makki ki roti”- unleavened corn meal flat bread, cooked on a tava.

It’s so easy and quick to make- it only takes 30 minutes and that’s including prep time. You can also replace the potatoes with cubes of paneer if you like!

This recipe serves 2 people.

Ingredients:

• 2 large potatoes
• 2 bags of spinach
• 1/2 tin of tomatoes or 2 chopped tomatoes
• 1 tsp red chilli powder
• 1/2 tsp turmeric
• 2 tsp ground coriander powder
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• Handful chopped coriander
• 2 deseeded green chillies
• 1/2 cup dry fenugreek/ methi (optional)

Method:

1. Peel and chop the potatoes into 1 inch cubes.
2. In a large sauce pan, add a splash of oil and fry the garlic and ginger paste for one minute. Keep stirring to prevent sticking, if it starts to stick add a little bit of water.
3. Add the potatoes and fry for a couple of minutes.
4. Add all the spices and stir.
5. Add the tomatoes and cook for 5 minutes.
6. Add some boiled water, enough to nearly cover the potatoes and let it boil until the potatoes are almost cooked.
7. Cook on high heat until most of the water evaporates.
8. Wash the spinach and add to the potatoes.
   Cook the spinach until all the water has evaporated.
9. Add salt to taste.
10. Add the green chillies, half of the coriander and fenugreek and cook for a couple of minutes.
11. Top off the Aloo Saag with the rest of the coriander.

Serve with rice or naan.