Sag Aloo (modified, spinach-potato-ginger curry)

Sag Aloo

modified!

·         1 chopped onion, in sesame oil (or ghee if you have it), fry golden brown i a heavy saucepan or wok.

.    add  coriander seeds and cummin seeds each 1/2 teaspoon, cook 1 minute. 

     liquidise another onion in the mixer with 1/2 teaspoon each of chillipowder and coriander powder. add to the saucepan and cook 5 minutes. 

     in the meantime chop about 1 kg fresh spinach or 500 grm frozen spinach in smaller pieces, add to an extra pot with boiling water for 2-3 minutes only for fresh spinach, 5-8 minutes for frozen one. then remove the spinach out o the water and keep it separate.

     at the same time boil 500 grm potatoes, peeled, in about 1cm cubes in salted water, about 10-12 minutes.

     now add spinach and potatoes to the onion-spice-mix, add  1-2 green chillies, finely chopped, 2 teaspoons fenugreek, a 1/2 cinnamom stick, a few cardamom seeds. cook for about another 8-10 minutes.

     for the end, peel a good piece of ginger, at least 50 grm, chop in very fine slices, add this to the pot with about 1/2 can of tomatoes (about 100 grm), just leave it on the still hot oven, simmer only for 10 minutes. 
     
     stir in a bit of ginger powder and a hint of Madras curry powder.

     I like to add a bit of cane sugar, soy sauce and lime or lemon juice to taste.

     the potatoes should be well done of course, but i want my spinach still green.