Sag Aloo
This Sag Aloo recipe is one of my favourite potato side dish ideas. And I personally think no curry feast is complete without a side bowl of this carb-loaded goodness. I've swapped in spinach for kale, so it's not strictly traditional, but if you're not fancying that then just add spinach instead - simple!

Love this? Then you've got to try Tarka Daal to go with it.

MAKES:
4
PREP TIME:
0 HOURS 20 MINS
TOTAL TIME:
1 HOUR 30 MINS
INGREDIENTS
FOR THE CURRY BASE
700 ml water
25 g ginger, peeled and roughly chopped
2 onions, roughly chopped
1/2 tsp. cumin powder
1/2 tsp. coriander powder
1/2 tsp. turmeric
1/2 tsp. salt
50 ml vegetable oil
2 plum tomatoes, roughly chopped
800 g waxy potatoes, peeled and in 3 cm pieces
1/2 tsp. turmeric
7 tbsp. vegetable oil
1 green chilli, seeded and finely diced
1/2 onion, diced
3 cloves garlic, chopped
2 cm piece of ginger, peeled and finely diced
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. fenugreek seeds
1 tsp. mustard seeds
1 tsp. garam masala
1/2 tsp. chilli powder
1/2 tbsp. tomato puree mixed with 3 tbsp water
200 g kale, blanched
3 tsp. sea salt
Handful chopped coriander

DIRECTIONS
TO MAKE THE CURRY BASE
Heat the water in a large saucepan. Add all the ingredients apart from the tomatoes and simmer covered for 45 minutes until the onions become very soft. Add the tomatoes and cook for a further 15 minutes.
Remove from heat and blend to a smooth consistency in a blender, or with a hand blender. This is now your simple curry base. You will have more than you need but it can be frozen for use in the future.
TO MAKE THE SAG ALOO
In a large pan of boiling water, add your potatoes, and turmeric. Simmer for approximately 20 minutes or until just tender but not falling apart. Drain and allow to cool.
In a heavy-based frying pan heat 4tbsp oil over medium heat. Add your cooked potatoes and fry until they have browned slightly but are not falling apart. Remove from pan.
In the same pan, add remaining 2tbsp oil, green chilli, onion, garlic and ginger. Cook gently until soft about 2-3 minutes.
Then, add all the spices and fry for about 30 seconds until the spices begin to darken. Add tomato puree and turn up the heat to slightly caramelise the onions.
Add 350ml of curry base, salt, potatoes, and blanched kale and cook on low for 5min, until potatoes are heated through. Finish with handful of coriander. Serve.