With loads of fragrant spices this potato curry is packed with flavour

The potatoes soak up the spice, and the spinach gently wilts, while a handful of sliced red chilli brings a bite that wakes the palate

Lennox Hastie’s potato curry. Photo: Nikki To / TWAM

Often seen as a side, this humble dish of potatoes and spinach is far more than an afterthought. It begins with a simple tempering of mustard seeds that crackle and pop like tiny fireworks, vibrant turmeric, and the smoky warmth of paprika. The potatoes soak up the spice, and the spinach gently wilts, while a handful of sliced red chilli brings a bite that wakes the palate.

Try too my lamb shank curry recipe.

Humble but delicious: saag aloo

Curry leaves. Photo: Nikki To / TWAM

Saag aloo (potato curry)

Ingredients

• 400g small potatoes, halved
• 1 bunch spinach, washed and picked
• 1 onion, finely sliced
• 1 tomato, chopped
• 1 red chilli, finely sliced
• Handful fresh curry leaves
• 5 cloves garlic, finely chopped
• 1 knob ginger, peeled and finely chopped
• ½ teaspoon ground turmeric
• ½ teaspoon paprika
• 40ml grapeseed oil or ghee
• 1 tablespoon garam masala
• Sea salt

Method

1. Bring a pot of salted water to a boil. Add the potatoes and cook until just tender, about 12-14 minutes. Drain and set aside to steam dry.
2. In a wide pan, heat the oil over medium heat. Add the sliced onion and cook slowly for 30-40 minutes, stirring often, until golden brown – this gives the dish a deep sweetness. Add the garlic, ginger, curry leaves and red chillies. Cook for 1-2 minutes until fragrant.
3. Add the turmeric, paprika, garam masala and a pinch of salt. Stir in the chopped tomato and cook down until the mixture thickens and begins to split, about 5 minutes.
4. Gently fold in the cooked potatoes and coat them in the spiced onion-tomato base. Let them absorb the flavours for a couple of minutes.
5. Add the spinach leaves and stir well to combine.
6. Let everything cook together for 5-6 minutes on low heat, stirring occasionally, so the flavours marry. Serve immediately.

Serves 4