For the 2nd instalment of our National Curry Week recipes, we're heading to Northern India for a delicious Saag Aloo!

This Saag Aloo is hearty and packed with flavour, a perfect comfort food that makes good use of surplus potatoes and greens!

Ingredients

500g potatoes (any type), peeled and cut into cubes
1 large onion, finely chopped
2 tbsp vegetable oil
3 garlic cloves, minced
1-inch piece of ginger, grated (or 1 tsp ground ginger)
1-2 green chilies, chopped (optional, for extra heat)
1 tsp cumin seeds
1 tsp mustard seeds (optional)
1 tsp turmeric powder
1 tsp ground coriander
1 tsp ground cumin
½ tsp garam masala
200g fresh spinach (or use frozen, thawed) or any leafy green available
1 tsp lemon juice
Salt, to taste

Method

1. Boil the potatoes in salted water for 8-10 minutes until just tender but not fully cooked. Drain and set aside.

2. Heat oil in a large pan over medium heat. Add the cumin seeds and mustard seeds (if using), and let them sizzle for 30 seconds until fragrant.

3. Add the chopped onion and sauté for 5-7 minutes until golden brown.

4. Stir in the garlic, ginger, and green chilies (if using), and cook for another 2 minutes.

5. Add the turmeric, ground cumin, ground coriander, and a pinch of salt. Cook for 1 minute to allow the spices to release their aroma.

6. Add the potatoes to the pan, tossing them in the spice mixture to coat evenly. Let them cook for 5-7 minutes, stirring occasionally, until they start to crisp and brown slightly.

7. Add the spinach (if using fresh, you may need to add in batches). Stir and cook until the spinach wilts down completely. If using frozen spinach, cook for an additional 3-4 minutes.

8. Stir in the garam masala and lemon juice. Adjust salt to taste.

9. Cook for a few more minutes until the potatoes are fully tender, and the flavours have melded together.