Fridge-raid saag aloo

This is made possible by BBC Foods!

Ingredients

• 1 tbsp sunflower or coconut oil, plus extra for frying
• 2 leftover cooked potatoes, cut into roughly 2cm/¾in chunks or 2 medium potatoes, peeled
• 1 medium onion, thinly sliced
• 2 heaped tsp medium curry powder
• 3cm/1¼in piece fresh root ginger, peeled and grated or ½ tsp ground ginger
• 1 green chilli, roughly chopped or ¼ tsp chilli flakes
• 1 large garlic clove, finely chopped
• 2 medium tomatoes, roughly chopped, or about 150g/5½oz tinned tomatoes
• pinch sugar
• 200g/7oz mixed greens, such as baby spinach, chard, kale and lettuce, shredded
• Salt

To serve

• freshly cooked basmati rice
• yoghurt or raita

Method

1. Heat the oil in a large, deep frying pan and fry the onions for 5 minutes over medium heat, then add the cooked potato and fry for another 5 minutes.

   1. If you don’t have any leftover potatoes, bring a pan of water to a boil and cook your potatoes.

   2. Then cut into roughly 2cm chunks and fry with the onions. Tip into a bowl and set aside.

2. Add a little more oil to the pan, reduce the heat slightly and add the curry powder, ginger and chilli.

   1. Stir for a minute or two.

3. Add the garlic and fry for 30 seconds, then add the tomatoes, sugar and 50ml water.

   1. Cook for 15 minutes.

4. Add the chopped greens and allow to wilt, then return the cooked potatoes and onions to the pan.

5. Season with salt and cook for 10 minutes more.

6. Serve with basmati rice and yoghurt or raita.

Banner and Image Credit: BBC