Saag Aloo (Spinach and Potato Curry)

• 600 g Yukon Gold potato
• 1 medium Yellow onion
• 2 tbsp Ghee
• 1 piece Green chili pepper
• 20 g Ginger root
• 3 cloves Garlic
• 2 tsp Ground cumin
• 1 tsp Ground turmeric
• 1 tsp Garam masala
• 250 g Spinach
• 1 piece Lemon

1. Peel the potatoes and cut into 2 cm chunks. Thinly slice the onion, finely chop the green chilli, and grate the ginger; finely grate or crush the garlic. Rinse the spinach and shake off excess water.
2. Heat the ghee in a large pot over medium heat. Add the onion and cook for 8 to 10 minutes, stirring, until soft and lightly golden. Stir in the chilli, ginger and garlic and cook for 1 minute until fragrant.
3. Add the ground cumin, ground turmeric and garam masala and cook for 30 seconds, stirring so the spices do not catch. Tip in the potatoes and stir well to coat. Add 300 ml water, bring to a simmer, then cover and cook for 12 to 15 minutes until the potatoes are tender.
4. Add the spinach in handfuls, stirring until wilted and glossy. Simmer uncovered for 3 to 5 minutes, stirring occasionally, until the curry is thick and spoonable. If it looks dry before the potatoes are tender, add a splash of water and continue simmering.
5. Remove from the heat and squeeze in lemon juice to taste. Rest for 2 minutes so the flavours settle, then serve hot. If you like it richer, swirl in a little extra ghee just before serving.

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