Saag Aloo from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey

Name: Saag Aloo from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey
Ingredients: 275 ml/9½ fl oz water, plus 2 tablespoons water; ¼–½ teaspoon cayenne pepper; 550 g/1 lb 4 oz frozen leaf spinach; 500 g/1 lb 2 oz waxy potatoes, peeled and cut roughly into 2–2.5cm/¾–1 inch cubes; pinch of ground asafoetida (optional); 2 garlic cloves, peeled and finely chopped; 110 g/4 oz onions, peeled; 2 teaspoons black mustard seeds; 1 teaspoon salt; 5 tablespoons vegetable oil

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In India, we combine potatoes with almost every grain, meat and vegetable. Here is one of my favourite recipes. It may be served with Rogan josh and an Indian bread or rice.

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Ingredients

275 ml/9½ fl oz water, plus 2 tablespoons water
¼–½ teaspoon cayenne pepper
550 g/1 lb 4 oz frozen leaf spinach
500 g/1 lb 2 oz waxy potatoes, peeled and cut roughly into 2–2.5cm/¾–1 inch cubes
pinch of ground asafoetida (optional)
2 garlic cloves, peeled and finely chopped
110 g/4 oz onions, peeled
2 teaspoons black mustard seeds
1 teaspoon salt
5 tablespoons vegetable oil