|2|| garlic cloves
|1 tsp tsp||Dijon mustard Dijon mustard|
|0.5 tsp tsp||chilli powder chilli powder|
|0.5 tsp tsp||ground tumeric ground tumeric|
|500 g g|| baby potatoes
|100 ml ml||water water|
|240 g g||spinach spinach|
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.