Saag Aloo

Ingredients

• 200 gram baby spinach
• 3 medium potatoes (peeled and cut into fours)
• 2 tablespoon butter ghee
• 1 teaspoon cumin seeds
• 3 dry chillies
• 1 small onion (diced)
• 1 large garlic clove (slivered)
• 1 teaspoon ginger garlic paste
• 1 roma tomato (chopped)
• 1 teaspoon turmeric
• 1 teaspoon kashmiri chilli powder
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon dried fenugreek leaves
• salt

Instructions

1. 1

   Rinse the spinach well, a few times and chop it up. Set aside

2. 2

   Peel the potatoes and cut into fours. Place them in a pot with cold water, add the turmeric and some salt. Boil them until soft and tender but not mushy. Should take aabout 25-30 minutes. Drain and set aside.

3. 3

   In a large pan heat up the butter ghee or vegetable oil, on medium heat

4. 4

   Add the cumin seeds and once it splutter add the garlic and dry chillies. Cook for a few seconds and add the onion. Once the onion is translucent add the ginger garlic paste. Cook for 30 seconds.

5. 5

   Add the potatoes. Fry the potatoes for a couple of minutes and add the tomato

6. 6

   Once the tomato is cooked, takes about 5 minutes, add the spices except the dry methi leaves. Allow the spices to cook for a minute.

7. 7

   Add the chopped spinach and season with salt. Cook until it wilts. Add the dry methi leaves. Turn off the heat and serve hot with naan or flaky parathas