Saag Aloo

Ingredients for  4  Servings

• 1Kg

  Potatoes, peeled and cut into 2cm cubes
• 200ml

  Boiling vegetable stock
• 2

  Red peppers, deseeded and cut into small pieces
• 1

  Red onion, peeled and thinly sliced
• 2

  Garlic cloves, peeled and crushed
• 1cm

  Root ginger, peeled and grated
• 2 tsp

  Cumin seeds
• 2 tsp

  Black mustard seeds
• 1 tsp

  Ground cumin
• 1 tsp

  Ground coriander
• ½ tsp

  Garam masala
• ½ tsp

  Chilli powder
• ½ tsp

  Turmeric
• -

  Large bag of baby leaf spinach, roughly chopped
• -

  Salt and freshly ground black pepper
• To Garnish

• -

  Small handful of fresh coriander, chopped (optional)
• 1

  Red chilli, deseeded and finely sliced (optional)

Approximate Times

• Preparation :

  30 minutes to 1 hour
• Cooking :

  30 minutes to 1 hour

Method

1. Cook the potatoes in a large saucepan of lighty salted boiling water for 10 minutes or until just tender. Drain thoroughly and set aside.
2. Spray a wok or frying pan with low calorie cooking spray and place over a medium heat. Add the red onion, garlic, ginger, cumin seeds and mustard seeds and stir-fry for 1-2 minutes. Add the potatoes and peppers and stir-fry for 6-8 minutes or until lightly browned.
3. Turn the heat to low and add the ground cumin, ground coriander, tumeric, garam masala and chilli powder. Season well and cook for a further 1-2 minutes.
4. Stir in the stock and bring the mixture to a boil. Turn the heat to medium, cover and cook for 5-6 minutes. Remove from the heat, stir in the spinach and let it wilt into the potatoes mixture. Season well and scatter over the coriander and chilli, if using.