Saag aloo is one of our favourite Indian side dishes. Make it a meal and serve it with rice, dal and a chickpea curry. Maybe a raita too using our Galway grown cucumbers and some natural yoghurt? Irish new potatoes are the best and in season now. Combined with our farm chard and/or kale in place of the traditional spinach, this recipe is a great way to make the most of our local, seasonal produce. The method is simple and the results are so delicious!
Liz x
Ingredients (serves 4)
- 500g new potatoes, cut into bite sized pieces
- 1 tbsp curry powder
- 3 tbsp vegetable oil
- 1 onion, finely sliced
- 4 cloves of garlic, diced
- 1 thumb of fresh ginger, diced
- 1 tbsp brown mustard seeds
- 1 tbsp cumin seeds
- a large bunch of kale or chard (or a combination), stalks separated and finely chopped, leaves finely chopped
- salt and pepper to taste
Method
- Turn the oven on to 200C. Place the potatoes in a roasting dish and drizzle with 2 tbsp oil, season with salt and pepper and sprinkle over the curry powder. Stir to evenly coat the potatoes in the oil and seasoning and roast until the potatoes are soft.
- Meanwhile wash and prepare the greens. Separate the tougher (but perfectly edible) stalks from your chard/kale. Finely slice the stalks and put in a bowl. Finely slice the tender greens and put in another bowl.
- Slice the onion and sauté with the remaining tbsp of oil in a large pot with the whole spices, salt and pepper. Cook until the onion is golden and soft and the whole spices are fragrant and toasted.
- Then add the sliced stalks, garlic and ginger and sauté for 3 minutes or until softened. Then add the tender greens and wilt down stirring constantly until dark green and soft. You may need to add a small splash of water to help wilt the greens.
- When the potatoes are cooked through, stir through the wilted greens and serve.
