Spinach is one of those vegetables you’re supposed to hate as a child and maybe get to like as you grow older. I didn’t hate spinach as a child because I never ate it. I think it was my Dad that hated it even as an adult and it just never appeared on our table. I think the first spinach I ever ate was the baby spinach leaves in a salad. I don’t tend to eat it cooked as a side-dish, but as an ingredient in other things. And one of my favourites is Saag Aloo, the Indian restaurant favourite of spinach and potatoes.
I love it, but it tends to be very oily in restaurants and what I wanted to do was see if I could get the same flavour but without the fat. I based my flavours on this recipe, but instead of frying the potato at the start, I added some water to boil them. If you keep the lid off the pan, most of the water disappears so that you get a dryish dish rather than soup.
This has plenty of punch. I say it serves two, but I can eat a pan of this to myself!
1 tsp black mustard seeds
1 clove garlic
250g new potatoes, cubed
1/2 tsp cumin powder
1/2 tsp coriander powder
150g frozen spinach
1/2 tbsp coriander leaves, chopped
Heat some oil in a pan.
When it’s hot add the mustard seeds and watch them spit and sputter for a few seconds.
Then add the chilli and garlic.
Once the garlic is starting to brown, add the potatoes with the cumin and coriander powder.
Add the water and bring to the simmer.
Simmer uncovered for about 10 minutes or the potatoes are nearly cooked.
Add the spinach, stir and then cook for 5 more minutes.
Serve with the coriander leaves sprinkled over the top.
Serves 2 as a side dish