Saag Aloo with Peas and Pitta

Spiced potatoes and spinach with sweet peas, mopped up with warm toasted pitta bread.

SHOPPING LIST

• potato800g
• spinach300g
• frozen peas150g
• onion1
• garlic3 cloves
• ginger20g
• curry powder2 tbsp
• turmeric1 tsp
• pitta bread4
• vegetable oil2 tbsp

METHOD

1. 1Cut the potatoes into 2cm cubes and boil for 12 minutes until just tender, then drain.
2. 2Fry the chopped onion, garlic and ginger in the oil for 5 minutes until soft.
3. 3Stir in the curry powder and turmeric and cook for 1 minute.
4. 4Add the potatoes and toss to coat in the spices for 4 minutes until edged with colour.
5. 5Tip in the spinach and peas with 3 tablespoons of water and cook for 4 minutes until the spinach has wilted and the peas are hot.
6. 6Warm the pitta breads in a toaster or dry pan until puffed.
7. 7Serve the saag aloo in bowls with the pitta on the side.

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