As promised, this is the second of two part sides recipe I wanted to offer up to you fine folks. This was the perfect accidental recipe as I was craving some Sag Aloo and I had some Spinach I wanted to use. So I guesstimated the lot and created this absolute taste sensation. I’m sure there’s a few Indian folks out there who consider this dish to be blasphemous.
Anyway, lets get some ingredients together and get this party started. You’re going to need:
- 2 Medium Potatoes
- 400g Spinach (I used frozen)
- 1 Onion Diced
- 2 Tsp Curry Powder
- Salt and Pepper to Taste
- 1 Large Clove of Garlic
Start off by dicing your spuds. You’re aiming for 1.5-2cm cubes. Boil these for about 10-15 minutes until soft. While they’re boiling cook your spinach; if it’s frozen, the microwave is the best bet as it’s easy – if it’s fresh, chuck it in a pan with a small amount of oil and watch as it reduces into nothingness in true spinach fashion.
Slice your onion into thin slices and fry on a gentle heat while the spinach and potatoes are cooking. You’ll want them to cook until soft. The potatoes and spinach should be cooked by now so drain all the water away and combine in the pan with the onions. Add your curry powder, salt, pepper and the Garlic Clove, crushed. Fry it all with a liberal amount of oil of your choosing and be sure to fully coat all the vegetables.
That’s it, you’ve got Sag Aloo – or at least my loose interpretation of it. This is the perfect side dish for any home made curry and if you pair it with my Roasted Cauliflower and Chickpeas, you’re going to have the ultimate Indian Night. As always, please let me know what you think and until next time, keep it real folks!