Saag Aloo
Saag is my go-to curry order when I dine out, so I was eager to attempt it at home. It’s such a comforting meal that feels nourishing without being too heavy. Feel free to swap out the potatoes for tofu or paneer. You could even just use the curry base and add in whatever veg you have in your fridge. It’s not as good as Curry Cafe in Northcote but it’s home-made and it comes close!
Serves 4 | 1 hour 15 mins
700g potatoes, cut into 2cm cubes
1 brown onion, roughly chopped
5 garlic cloves, smashed
30g ginger, peeled and roughly chopped
25g coriander stalks, reserve leaves for garnish
2 green chillis, roughly chopped
3 tbsp olive oil + extra for potatoes
2 tbsp butter
2 tsp ground coriander
2 tsp ground cumin
1 tsp turmeric
½ tsp ground cardamom
500g frozen spinach
½ C cream
Squeeze of lemon
Preheat the oven to 200C with a roasting pan.
Toss potatoes with 1 tsp salt, plenty of freshly ground pepper and 2 tbsp olive oil and roast for 25 mins, or until golden. Turn them once for an even cook. Set aside.
To make the curry base, place onion, garlic, ginger, coriander stalks, chillies and oil into a food processor and process until it becomes a paste.
In a large saucepan, heat olive oil and butter and once hot, add the dried coriander, cumin, turmeric and cardamom. Turn the heat down and cook for about a minute or until fragrant.
Add in the curry base and cook over low heat for 15 minutes.
Add in the frozen spinach, 1 cup of water and 1 tsp salt and continue to stir and cook down.
Once the spinach has broken down slightly, use a stab mixer to blend the curry. You don’t want it to be completely smooth. Alternatively, you can put into a food processor to blend.
Bring to a boil, then turn back to low with the lid on and cook for 30 mins.
Add potatoes to the curry sauce and cook for another 15 mins to combine the flavours.
Add in cream and a squeeze of lemon juice and season as required.
Serve with basmati rice or naan and top with roughly chopped coriander leaves.
