A quick post tonight.
Though I usually relish time alone to cook and read and dig and cycle and generally potter, this week I am not enjoying my solitude at all. Still got the Rosie blues, I think! Rather than brood, I’m buggering off to visit friends in Edinburgh for a few days. Looking forward to a picnic in Princes Street Gardens, a visit to the current Picasso exhibit, shopping in White Stuff, blethering over pints in the pub and sharing a big Indian meal with my chums. 🙂
Adore Indian food. When I read Jenn’s post today sharing her first curry cooking experience with us, I knew what I wanted to blog about this evening. The following recipe is a firm favourite of mine. If you’ve got ghee, use it; it makes all the difference. Still delicious using butter or a vegetable oil though.
Saag Aloo (Indian style potatoes with spinach)
(serves 4 with leftovers)
750g new potatoes, halved
5 tblspn ghee, or other cooking oil
1/2 tsp mustard seeds
1 onion, sliced thinly
3 cloves of garlic, grated
1 tsp fresh ginger, grated
1 1/2 tsp garam masala
1/2 tsp cayenne pepper
- Boil the potatoes in salted water until just cooked and no more. Drain and cool.
- Wilt the spinach in a large pot with 2 tablespoons of water. Leave to cool then squeeze out all the moisture. Chop roughly.
- In a large frying pan heat the ghee over a medium heat. Add the mustard seed. When they begin to pop, add the onion, garlic and ginger. Fry for 4-5 minutes until the ingredients have browned slightly and combined flavours.
- Add the spinach and stir. Cook for 10 more minutes.
- Add the potatoes, salt, garam marsala and the cayenne pepper