Saag aloo

• sunflower oil↗2 tbsp tbsp
• onion↗1

  finely chopped

• garlic cloves↗2

  sliced

• chopped ginger1 tbsp tbsp
• potato↗500g g

  cut into 2cm (¾in) chunks

• large red chilli↗1

  halved, deseeded and finely sliced

• black mustard seeds½ tsp each tsp

  cumin seeds, turmeric

• spinach leaves↗250g g

Step-by-step instructions

1. 1

   Heat 2 tbsp sunflower oil in a large pan, add 1 finely chopped onion, 2 sliced garlic cloves and 1 tbsp chopped ginger, and fry for about 3 mins.

2. 2

   Stir in 500g potatoes, cut into 2cm chunks, 1 halved, deseeded and finely sliced red chilli, ½ tsp black mustard seeds, ½ tsp cumin seeds, ½ tsp turmeric and ½ tsp salt and continue cooking and stirring for 5 mins more.

3. 3

   Add a splash of water, cover, and cook for 8-10 mins.

4. 4

   Check the potatoes are ready by spearing with the point of a knife, and if they are, add 250g spinach leaves and let it wilt into the pan. Take off the heat and serve.