Spinach and potato saag

Method

1. Peel the potatoes and cut them into 2 cm dice. Boil them in a large, deep pan of salted water for 8 to 10 minutes until a knife goes in easily, then drain in a colander.
2. While the potatoes cook, chop the onion finely, crush the garlic, and peel and grate the ginger.
3. Put the empty pan back on a medium heat with the olive oil. Add the onion and a pinch of salt and cook for about 6 minutes until soft, then stir in the garlic, ginger, garam masala and turmeric for 1 minute.
4. Add the spinach a few handfuls at a time, stirring each batch down as it wilts. Cook for 4 to 5 minutes until it has all collapsed and most of its liquid has cooked off.
5. Fold in the potatoes and cook for 3 minutes so they take on the spices. Season well with salt.
6. Warm the flatbread in a toaster or under a hot grill for about a minute. Serve the saag with the flatbread.

Tip Frozen spinach works if you are short of fresh. Thaw it and squeeze it very dry before it goes in the pan.

Photo made with AI.

From Nosha · nosha.app