Saag Aloo

600 g (1.3 lbs) potatoes - peeled and chopped into bite size pieces (waxy or floury potatoes are fine - I use Rooster potatoes)

3 tbsp ghee or sunflower oil

2 tsp cumin seeds

1 tsp mustard seeds

1 large red onion - peeled and diced

2 cloves garlic - minced

1 red chilli - finely chopped (use a milder chilli such as serrano or fresno if you don’t like it too hot, or use a hotter chilli such as a couple of birds eye chillies if you like it spicier).

1 tsp turmeric

1 tsp garam masala

⅛ tsp ground fenugreek

1 tbsp tomato puree - paste for US

¼ tsp salt

120 ml (½ cup) chicken stock

150 g (4 packed cups) baby spinach

subheading: To Serve:

fresh coriander

Directions at kitchensanctuary.com

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