Simple saag aloo

Name: Simple saag aloo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 750 g Essential Large Potatoes, peeled and cut into bitesized chunks; 1 tbsp sunflower oil; 1 large onion, chopped; 450 g Essential Spinach, washed; 1 red chilli, deseeded and chopped; 1 tsp black mustard seeds; 1 tsp cumin seeds; 1 tbsp Cooks’ Ingredients Ginger & Turmeric Paste; 1 Essential Lemon, juice of ½, rest cut into wedges; Natural yogurt or mango chutney, to serve (optional); Flatbread or rice, to serve (optional)

This classic vegetarian dish makes a colourful, warming and gently-spiced supper that’s on the table in just 30 minutes.

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VegetarianLow in saturated fat2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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Ingredients

750g Essential Large Potatoes, peeled and cut into bitesized chunks
1 tbsp sunflower oil
1 large onion, chopped
450g Essential Spinach, washed
1 red chilli, deseeded and chopped
1 tsp black mustard seeds
1 tsp cumin seeds
1 tbsp Cooks’ Ingredients Ginger & Turmeric Paste
1 Essential Lemon, juice of ½, rest cut into wedges
Natural yogurt or mango chutney, to serve (optional)
Flatbread or rice, to serve (optional)

Method

Cook the potatoes in boiling, salted water for 10-15 minutes or until just cooked through, then drain.
Meanwhile, heat the sunflower oil in a large saucepan and cook the onion for 10 minutes, until softened and golden. Roughly chop the spinach in batches, transferring it to a colander as you go, then rinse well.
Add the chilli and spice seeds to the onion and cook for 1 minute. Stir in the turmeric paste and cooked potatoes, turning until the potatoes are coated.
Add the spinach, then cover and cook gently for 4-5 minutes until wilted (if any water remains, uncover and cook for 1-2 minutes more until evaporated). Season with salt and the lemon juice, then serve with the lemon wedges, yogurt or mango chutney and flatbread or rice, if liked.