Sag Aloo

Potatoes will never let you down

Another amazing side dish for your homemade curry night. This time in potato variety. You can’t not have a curry without some sort of potato based side.

The flavours you get from the combination of spices is ridiculous, and the frying of the potatoes gives a lovely finish to the spuds. This also tastes just as fabulous reheated if you have any leftovers, so save your leftovers kids! I’d eat these for breakfast if it was acceptable.

feeds 4 people
takes approx. 25 minutes in total.

1 kg baby new potatoes (halved)
1 white onion (finely diced)
1 clove of garlic crushed
1 tablespoon of ginger (finely diced)
oil of choice (I used olive)
1 teaspoon of garam masala
1/2 teaspoon of chilli powder
1 teaspoon of ground coriander
2 teaspoons of cumin seeds
1 teaspoon of ground cumin
1/2 teaspoon of ground turmeric
100ml of vegetable stock (I used half a stock cube)
4 handfuls of spinach
1 red chilli (finely diced)
1 lime

1. In a saucepan of water, add your potatoes and a sprinkle of salt and boil for 10 minutes until they begin the soften. Drain and leave to dry.
2. In a frying pan, sauté your onions and garlic with a drizzle of oil of choice.
3. After a couple of minutes, turn up the heat to high and add your garlic and dried potatoes.
4. Stir occasionally for a few minutes. You want the potatoes to start to crisp up.
5. Add all of your spices and coat the potatoes evenly.
6. Pour in your vegetable stock, spinach leaves and red chilli, and fry until the stock has nearly evaporated.
7. Finish by serving with lime wedges.

Enjoy! – share and tag your creations with me on Instagram @whatluceeats


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