Saag Aloo from Peter Flynn’s recipe collection

Ingredients

2 large potatoes | peeled and quartered

½ tsp cumin seed

1 tsp coriander seed

½ tsp fenugreek seed

¼ tsp ground turmeric

2 tbsp sesame oil

1 large red onion | finely sliced (see tip)

1 clove garlic | finely chopped

1 tsp fresh grated ginger

25 g unsalted butter

250 g fresh spinach (or six frozen spinach cubes)

1 tsp salt (see tip)

1 tsp black pepper

Method

Boil the in salted water until they are about three-quarters done (cut them smaller if they look too big).

While the potatoes are cooking, dry-fry the cumin seed, coriander seed, and fenugreek seed for two minutes (see tip).

Crush the spices in a pestle and mortar or spice grinder. Add the turmeric and mix well.

Heat the oil in a pan and fry the onion until soft and beginning to caramelise.

Add the garlic and ginger and cook for another two minutes, mixing well.

Add the ground spices and mix well, then transfer to a dish.

If you are using frozen spinach cubes, slice them well while half-defrosted (easier to handle) and then when fully defrosted, squeeze out and discard the water handful by handful.

In the pan, melt the butter, add the spinach, and cook for a few minutes until wilted (if fresh) or fully heated (if frozen).

Tip the potatoes into a colander or sieve to drain them, then arange them in a casserole or other cooking pot. Add the spices and stir gently, then add the spinach and stir again. Cook in the oven for about 15 minutes.

Season with salt and pepper to your taste.

Frying onions or vegetables (Ingredients, #7)

For maximum flavour, fry very thinly sliced onions carefully in half oil, half butter over a medium heat in a thick-bottomed non-stick pan, stirring occasionally to stop them sticking. After about 8 minutes the onions will be soft, and after 12 minutes they will start to colour, going gold as the water content begins to evaporate, and the natural sugars get hot enough to start caramelisation, which gives a richer flavour. Take care to stir often and not burn the mixture. Full caramelisation can take hours, but 20 mins should be fine for most recipes.

Salt, kosher and otherwise (Ingredients, #12)

Coars salt in a bowl and fine salt in a salt-cellar

In some countries, iodine is added to salt for public health reasons. In Ireland we are an island with a large fish and dairy component to our diet, so our salt has no iodine added, but when I mention salt, feel free to substitute whatever kind of salt your requirements dictate.

Dry-frying (Method, step 2)

Sometimes called ‘tempering’, heating your spices in a pan (skillet) without oil ensures they are not damp from storage, makes them easier to grind, and gives off more flavour. Heat the spices over a medium heat, shaking or stirring them frequently, for no more than 1–2 minutes, otherwise they will burn.

Saag Aloo

Indian Potatoes with Spinach

Peter Flynn

Ingredients

Method

Serving

Tips and techniques

Frying onions or vegetables (Ingredients, #7)

Salt, kosher and otherwise (Ingredients, #12)

Dry-frying (Method, step 2)

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