Indian Potato Curry with Spinach (Saag aloo)

Ingredients

• 500 g Potatoes
• 1 tbsp oil
• 1 tsp black mustard seeds
• 1 onion (finely diced)
• 2 garlic cloves (finely chopped)
• 1 tsp ginger (freshly grated)
• 1 tsp chili powder
• 500 g fresh spinach leaves
• 2 limes

Instructions

1. 1.

   Wash, peel, and cut the potatoes into bite‑sized pieces. Parboil in salted water for 10 minutes, then drain and set aside.

2. 2.

   Heat 1 tsp of oil in a non‑stick pan, add mustard seeds and toast briefly. Add onion, garlic, and ginger; sauté for 1–2 minutes while stirring constantly. Stir in chili powder, parboiled potatoes, juice of one lime, and 50 ml water.

3. 3.

   Simmer the potatoes in the closed pan over low heat for about 15 minutes. Add the washed, drained spinach, mix well, and cook until wilted for approximately 3 minutes. Season the curry to taste, plate on bowls, and garnish with sliced lime wedges. Serve hot.