Booley Potato & Spinach Curry (Saag ALoo)

Another way to use ghee is when starting a dish i.e. frying onions, garlic or spices when making soups, curries, stews or casseroles.

INGREDIENTS

4 medium potatoes, boiled until tender

1/2 tsp coriander, ground

1 tsp garam masala

1/2 tsp turmeric, ground

1/2 tsp cumin, ground

1 tsp sugar

Juice from 1 lemon

2 tbsp water

5 tbsp Booley ghee

1 tsp mustard seeds

1 tsp cumin seeds

1-inch piece of ginger, minced

2 fresh chillies (optional / to taste)

1 tomato, deseeded and finely chopped

1lb of fresh spinach

Course sea salt and freshly ground black pepper (to taste)

METHOD

1. Cut the potatoes into small chunks.

2. In a small bowl, mix the coriander, garam masala, turmeric, cumin, sugar, lemon juice and water.

3. In a non-stick skillet over a high heat, melt the ghee.

4. Fry the potatoes until golden brown (10-15 minutes) before removing with slotted spoon and setting aside.

5. Reduce the heat to medium and add mustard and cumin seeds to the pan. Fry until the seeds start to splutter and pop. Toss in the chillies (to taste) and ginger and stir fry for 1 minute before adding the spice mixture.

6. Cook until water has evaporated, then add the tomato and cook for 5 minutes until sauce has thickened and water evaporated.

7. Stir in the spinach, a handful at a time, until wilted.

8. Cover and simmer for 7-10 minutes, stirring occasionally.

9. Remove the lid, season to taste and cook for a further 5 minutes.

10. Reduce the heat to low and gently fold in the potatoes.

11. Serve hot as a vegetable side or main dish.