Sag Aloo (potato & spinach curry)
Sag Aloo recipe I use mustard greens, radish leaves or pak choi from my garden for this dish but any kind of nice greens will work! Potatoes, peeled and parboiled for 4-5 minutes, I add a little salt and turmeric to the cooking water - enough for 4 Spinach or greens, washed and chopped - enough for 4, plus a little more, because it's never quite enough! 1 Onion finely sliced 4 cloves garlic finely sliced 1-3 green chilli finely sliced (depending on how much you like chilli) 1 tablespoon light veg oil 1 teaspoon black mustard seeds + 1tsp whole cumin seed ("jeera") + 1 tsp fenugreek seeds ("methi") OR 3 tsp "panch puran" (5 different whole seed mix) 1/2 tsp turmeric salt to taste 2 tbsp water (if needed) Heat the oil till pretty hot, put in the whole seed spices, they should pop and fizz and splutter everywhere - this is a good thing Add the chillies, onion and garlic - fry and stir until cooked and the colour is good but not burned.