Sag Aloo

Made with frozen spinach, I cannot tell a lie.

200g potatoes, cut into bite sized pieces, no need to peel.
150g fresh tomatoes, finely chopped.
200g frozen spinach - I advise defrosting this beforehand if you remember.
1 small clove garlic finely chopped.

Spices:
1 tsp. cumin seed.
1 tsp. ground turmeric.
1 tsp. black mustard seed.
0.5 tsp. ground ginger.
0.5 tsp. ground cinnamon.
0.5 tsp. ground black pepper.
0.5 tsp. chilli flakes or powder (or to taste,this amount is quite mild).
(or skip all these and use a tablespoon of your favourite curry powder instead).

Salt.
Oil - about 2 tablespoons or a little more if you're hungry/greedy/like rich food.

Heat the oil and gently fry the spices. Don't burn them. As soon as they start to give off a pleasant aroma add the potato pieces and turn them around to coat in the spicy oil. Add the garlic and the tomatoes, give everything another stir, finally add the spinach. I didn't defrost mine and that was a mistake because cooking came to a stop and everything started to stick, so I added a drop of water and that made everything too wet ultimately, but at least it didn't burn and have to be thrown away. You may need to add water too but err on the scant side of not much.

That's it really, cover the pan and let simmer gently, stirring from time to time until the potatoes are cooked and the sauce is thick and rich. Add salt to taste.

To serve, some boiled rice and an onion raita. If you don't like raw onion make the raita with cucumber instead. That interesting looking drink in the picture is a Cherry Beer Shandy, about as close as someone as refined as me will ever get to eight pints of lager before my curry.

This was really good and makes enough for tomorrow's breakfast too.