Saag aloo recipe

INGREDIENTS:

1. Chopped spinach - 1 bunch
2. Cut potato (big pieces) - 250 grams
3. Thinly sliced onion - 100 grams
4. Coarsely crushed black pepper - 6 or as needed
5. Crushed cardamom - 2
6. Crushed clove - 2
7. Crushed cinnamon stick - 1 inch
8. Coriander powder - 3 teaspoon (tsp.)
9. Cumin powder - 3 teaspoon (tsp.)
10. Chili powder - 2 teaspoon (tsp.)
11. Turmeric powder - 1/4 teaspoon (tsp.)
12. Crushed garlic cloves -1
13. Chopped ginger - 1 inch
14. Chopped green chili - 3
15. Oil - 1 ladle
16. Salt - as needed

PREPARATION:

1. Add the cut the potato into a bowl of water until they submerge.
2. Heat oil in a pan. Add crushed cloves, cinnamon stick, cardamom, black pepper and sauté for 2 - 3 minutes.
3. Now add green chili, ginger, onion, garlic and sauté until the onion turns translucent (golden brown). Should take approximately 3 to 4 minutes.
4. Now add the coriander powder, chili powder, cumin powder, salt as needed and sauté until they are well mixed.
5. Now drain water from the potato pieces and add to the cooking masala. Add turmeric powder as well. Cook this until the potato is 1/2 cooked.
6. Reduce the heat to low or low medium. Add 2 tablespoon (tbsp.) of water and bring this to boil. Then mix well.
7. Now add the chopped spinach and cover this and cook for 20 minutes or until the potato is cooked and well coated with spinach then serve. NOTE: time to time stir and add little water if needed to avoid burning.

NOTES:

1. Goes well with hot rice or roti