My Sag Aloo
Peel the onion and blitz with the tomatoes, cilantro stalks and curry paste in a food processor until combined, then spoon into a large non-stick frying pan on a medium heat with a lug of oil. Cook for 5 minutes, stirring regularly, while you cut the potatoes into 1 ¼-inch chunks (I like to leave the skin on – it saves a job and is more nutritious). Add them to the pan with a pinch of salt and pepper, then pour in enough water to come halfway up the potatoes but not cover them. Bring to a boil, pop the lid on or cover with aluminum foil, then simmer for 10 to 12 minutes, or until the potatoes are just cooked through. Remove the lid, then turn the heat up to mediumhigh and reduce until all the liquid cooks away and the potatoes start to get crispy and golden (around 15 to 20 minutes).
Meanwhile, to make the flavored oil (called a temper – this really brings the sag aloo to life), peel the garlic and finely slice with the chile, place in a small saucepan and fry with the cumin seeds and a good lug of oil until nicely golden, then take off the heat. When the potatoes are looking good, stir the spinach into the pan and cook down for around 5 minutes, or until the liquid has evaporated and the potatoes are nice and crisp, stirring regularly.
Serve the sag aloo drizzled with the temper, dolloped with yogurt, and with the cilantro leaves scattered on top. It’s really delicious wrapped in soft bibb lettuce leaves with an ice-cold beer on the side.