Saag Aloo

Ingredients

• Potato

  Flesh and skin, raw

  6 Potato medium or 1.28kg

• Spinach

  Raw

  12 cup or 360g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Onions

  Raw

  3 small or 210g

• Garlic

  Raw

  1 cloves, minced or 3g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Coriander seed

  Spices

  1 tbsp or 5g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Lemon juice

  Raw

  1 tbsp or 15g

• Nonfat greek yogurt

  Nonfat, plain

  6 tbsp or 90g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Cut potatoes into quarters. Parboil the potatoes until tender. Drain and set aside once the potatoes are partially cooked.
2. Wilt the spinach by adding it to a colander and pouring a kettleful of boiling water over it. Refresh with cold water, then squeeze most of the water out. Whizz in a food processor with the coriander until smooth.
3. In a large pan, heat the oil and add the spices. Let them sizzle for a minute or two before adding the onion, garlic and chilli. Saute the onions until soft.
4. Add the potatoes to the pan and coat in the spices, then add the spinach and allow to cook for 10 minutes until all the flavours have developed.
5. Remove from heat and stir in the yoghurt and lemon juice, then season with additional salt and pepper if needed. Enjoy!

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• Saag Aloo