FOOD + DRINK
KEEPING IT KENTISH CONT .
Aloo Sag ( Potatoes & Spinach ) Recipe by : Koyla www . koylakent . co . uk
Ingredients :
• 500g new potatoes
• 300g baby spinach
• 1 onion , finely chopped
• 1 inch ginger ( finely chopped )
• 3 cloves of crushed and chopped garlic
• 1 tsp whole cumin
• 2 plum tomatoes , cut and diced
• 1 tsp cumin powder
• 2 dried chilies
• 1 / 2 tsp chili powder
• Salt to taste
• 50ml oil
• Half a bunch chopped coriander
• 1 spring onion , chopped
• 50ml single cream ( optional )
Method :
1 . Peel , halve and boil the potatoes until they are just al dente .
2 . Wash the spinach and leave it to stand .
3 . In the meantime , heat the pan with the oil , add the cumin and cook down over a gentle heat to release the amazing aroma ( be careful not to burn ).
4 . Add in the chili and diced onion , cooking the onion until it has a lovely golden colour .
5 . Next add in the garlic and ginger and cook for a few minutes before adding in the tomato - cook for a further 10 minutes .
6 . Add in your spices and leave to cook for a further 5-10 minutes , making sure to regularly stir . You can always add a little water if needed .
7 . Add the cooked potatoes to the pan and continue to cook for a few minutes so they soak up all the juices .
8 . Then comes the spinach and cream which should wilt down nicely .
9 . Finally , add some fresh coriander , finely chopped spring onion and a sprinkle of salt to season .
10 . Turn off the heat and serve .
11 . Enjoy with pani puri ( a Nepali delicacy ) paratha , rice or as a side dish .
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