Name: Saag Aloo
Ingredients: 600 g (1 1/4 lbs) floury potatoes, peeled and cut into bite size pieces; 3 tbsp rapeseed (canola) oil or ghee; 1 tsp black mustard seeds; 2 tsp cumin seeds; 2 medium red onions, finely chopped; 2 tbsp garlic and ginger paste; 2 green bird’s eye chillies, finely chopped; 1 red spur chilli, thinly sliced; 1 tsp garam masala; 1 tsp turmeric; 1 tbsp tomato concentrate paste; 125 ml (½ cup) unsalted chicken stock; 150 g (4 packed cups) baby spinach leaves; 1 generous tsp kasoori methis (dried fenugreek leaves); Salt to taste; Ground black pepper, to taste and optional; 4 tbsp fresh coriander (cilantro), finely chopped

Ingredients

600 g (1 1/4 lbs) floury potatoes, peeled and cut into bite size pieces
3 tbsp rapeseed (canola) oil or ghee
1 tsp black mustard seeds
2 tsp cumin seeds
2 medium red onions, finely chopped
2 tbsp garlic and ginger paste
2 green bird’s eye chillies, finely chopped
1 red spur chilli, thinly sliced
1 tsp garam masala
1 tsp turmeric
1 tbsp tomato concentrate paste
125 ml (½ cup) unsalted chicken stock
150 g (4 packed cups) baby spinach leaves
1 generous tsp kasoori methis (dried fenugreek leaves)
Salt to taste
Ground black pepper, to taste and optional
4 tbsp fresh coriander (cilantro), finely chopped

Steps

Place the bite sized pieces of potato in a large frying pan and cover with hot water. Bring to a boil over high heat and then reduce to medium high and simmer to par-cook the potatoes until fork tender. You should easily be able to stick a fork in but the potatoes should still be a bit too hard for eating.
Strain through a colander and set aside.
Place your pan back over a medium high heat and add the ghee or oil. (I use ghee). Stir in the mustard seeds. When they begin to crackle and pop, add the cumin seeds and fry for a further 30 seconds.
Now add the chopped red onions and fry for about 7 minutes or until the onions are soft and lightly browned.
Stir in the garlic and ginger paste and stir it in for about 30 seconds. Then add the chillies and ground spices. Stir well to combine so that the onions are coated with the spices.
Return the par-cooked potatoes to the pan and mix well with the other ingredients. Then add the stock and spinach leaves.
Stir the spinach into the potatoes. As the spinach cooks, it will wilt and coat the potatoes nicely.
Add the kasoori methi (dried fenugreek leaves by rubbing the leaves between your fingers. Continue simmering until the potatoes are completely cooked through.
Season with salt to pepper to taste and garnish with more coriander (cilantro) and more thinly sliced red chillies if you want more heat.