Ingredients

For the saag aloo

• 500g potatoes, peeled and chopped into 2cm dice
• 1 red onion
• 4 garlic cloves
• 1 red chilli
• 1 thumb-sized piece of ginger
• 1 carrot
• 1 stick of celery
• 25g of butter or 2 tbsp of plain oil
• 300g chard or rainbow chard
• 1 tin plum tomatoes
• pumpkin seeds, to garnish
• 1 tin beans

For the spice mix:

• 1 tsp of black mustard seeds
• 1 tsp of ground cumin
• 1 tsp of ground coriander
• 1 tsp of garam masala
• ½ tsp of turmeric

Method

Prep time: 20 min

Cooking time: 45 min

·       Step 1

Boil the potatoes until they are just cooked but still firm.

·       Step 2

Finely peel and dice the onion. Peel & finely chop or grate the garlic. Finely dice the chilli, ginger, carrot and celery. In a heavy bottomed frying pan, melt the butter and add the vegetables. Gently fry on a low heat until soft. Add a splash of vegetable oil if it appears too dry.

·       Step 3

Prepare the chard. Remove the leaves from the stalks, then roughly chop both. When the onion mixture is soft, add the stalks, tomatoes,  beans and the spice mix. Stir until its thoroughly mixed.

·       Step 4

Add the potatoes to the pan and stir, then add the chard leaves and a splash of water. Cook on a low heat until the leaves have wilted. Taste and season with salt and pepper. Serve as a side.