Saag Aloo (Spinach and Potato Curry)

Simple, comforting North Indian curry. One of the most popular vegetarian dishes.

Ingredients

• 500g fresh spinach or baby spinach
• 3 medium potatoes, peeled and cubed
• 1 large onion, diced
• 1 can (14 oz) diced tomatoes
• 3 cloves garlic, minced
• 1-inch ginger, minced
• 2 green chilies, chopped
• 3 tbsp oil
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp coriander powder
• 1/2 tsp garam masala
• Salt to taste

Directions

1. Boil potatoes until just tender. Drain and set aside.
2. Heat oil. Add cumin seeds, then onion. Cook until golden.

Add garlic, ginger, chilies. Cook 2 minutes.

1. Add tomatoes, turmeric, coriander. Cook until oil separates.
2. Add spinach in batches, stirring to wilt. Cook 5 min.
3. Use an immersion blender to partially blend the spinach mixture (keep some texture).
4. Add potatoes. Simmer together 5-7 min. Season with garam masala and salt.

Notes

The key is not over-blending — you want a mix of smooth spinach sauce and some textural chunks. Adding potatoes to a finished sauce allows them to absorb the flavor.