Spiced Saag Aloo
2 tbsp vegetable oil
1 onion, thinly sliced
2 garlic cloves, crushed
1 tbsp black mustard seeds
1 tsp each cumin seeds, ground turmeric and garam masala
900g/2lb potatoes, cubed
salt and ground black pepper
450g/1lb baby spinach leaves
1 Heat the oil in a pan and fry the onion over a medium heat for 10 minutes or until golden, stirring occasionally.
2 Add the garlic, mustard and cumin seeds, garam masala and turmeric and cook for 1 minute. Add the potatoes, salt and pepper and 150ml/¼ pint/scant ⅔ cup water.
3 Cover the pan, bring to the boil, then reduce the heat and cook gently for 30 minutes until tender and most of the liquid has been absorbed.
4 Stir in the spinach and cook until it starts to wilt. Serve immediately with curry or boiled rice.