Sag Aloo

INGREDIENTS, (SERVES 6)

2 tablespoon garlic infused olive oil

1g asafoetida

8g of korma or garam masala curry powder, (check ingredients as some  have garlic or onion powder added)

6g small thumb sized piece of ginger, peeled and grated

300g of potatoes peeled and cut into cubes 

A pinch of salt and pepper

100ml water

150g frozen spinach

Addition: 1g mild chilli powder, (check onion or garlic) 

METHOD

Peel, chop and boil the potatoes for ten minutes or until tender

Heat 1 tbsp of oil in a medium pan and add the asafoetida followed by the curry powder and ginger and stir until mixed

Add the cubes of potato and a pinch of salt and pepper and fry for a few  minutes

Add the water, and simmer until the potatoes are soft, (add extra water if starting to stick to the bottom of pan or if the potatoes are not soft enough).

Add the spinach to the pan, mix and simmer for a few minutes 

Place the sag aloo into a dish

Drizzle 1tbsp garlic infused oil over the top and mix to finish.