Here's a recipe you need to spice up your day: Saag Aloo.
Long story short, I bought a bunch of fresh saag at Bristol Sweetmart but I had no clue about what it was and how to cook it. Turns out that saag is an Indian dish made with leafy greens such as spinach or mustard greens and what I bought were mustard leaves.
After a quick Google search, I decided to go for Saag Aloo and I must say it was delicious!
This recipe is ready in 20 minutes and it’s very forgiving: play around with any spices you have and use any greens you prefer.
2 medium potatoes
300g mustard greens or frozen spinach
1 tbsp tomato paste
2 garlic cloves
1 fresh chilli
1 piece fresh ginger
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp ground coriander
1 tsp turmeric
1 tsp garam masala
½ tsp cinnamon
Salt to taste
Vegetable oil for cooking
Peel and chop the potatoes into medium-sized cubes. Boil these in hot salted water with turmeric for about 5 minutes or until soft inside. Drain and set aside.
Finely slice the onion, ginger, garlic and chilli. In a pan heat some vegetable oil, add the mustard and cumin seeds and let them crackle for a couple of minutes. Pour the sliced vegs, cover and cook for another 5 mins.
Add 1 tbsp tomato purée, then the chopped greens (or spinach from frozen) and stir all together, cooking until these are done (about 10 mins). Add the remaining spices, salt to taste and mix in the potatoes.
Serve the Saag Aloo with rice or roti flatbread and sprinkle with lime juice if you like.