You can use a vast range of wild greens instead of spinach in Saag Aloo, however my favourite by far is Sea Beet Saag Aloo – the beet bring a nice salty spinach flavour to the dish and lightens up the spicy potatoes perfectly. Enjoy as a side dish to any great curry or add some diced chicken or lamb to use this as a main in its own right.
500g chopped potatoes – 2cm cubes – par boiled for 10mins
250g Sea Beet, roughly chopped
1tbsp cumin seeds
1 tsp turmeric powder
1tsp hogweed seeds ground
¼ tsp fine chilli flakes
1tsp coconut oil
In a wide frying pan heat the coconut oil to a high temperature and add the cumin seeds for 30 seconds until their fragrant aroma is released.
Chuck in the par boiled potatoes and further spices and fry for 5-10 minutes until the potatoes are starting to crisp nicely
Throw in the Sea beet stir for 30 seconds and turn of the heat
Serve straight away and enjoy.