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Ingredients

1 onions onion
(diced)
oil oil
2 garlic cloves garlic cloves
(crushed)
1 tsp tsp Dijon mustard Dijon mustard
0.5 tsp tsp chilli powder chilli powder
salt salt
0.5 tsp tsp ground tumeric ground tumeric
500 g g baby potatoes baby potato
(halved)
100 ml ml water water
240 g g spinach spinach

Saag Aloo

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35 min
(58)

Method

You can make this saag aloo side dish in no time, and it’s a great accompaniment to curries and other sharing dishes.

1. Fry 1 sliced onion in oil for 5 minutes over a medium heat. Add 2 crushed garlic cloves, 1 tsp cumin, 1 tsp Dijon mustard, ½ tsp chilli powder, salt and ½ tsp turmeric.
2. Stir in 500g halved baby potatoes, coating in the spices. Add 100ml water, cover and cook for 8-10 minutes.
3. Remove the lid and increase the heat until the potatoes begin to crisp, then wilt in 240g spinach with a splash of water.

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