This curry is a weeknight winner. The chilli and garlic oil that you drizzle over your plate before digging in is called a temper, and it really brings the saag aloo to life. Use the lettuce leaves like crunchy tortilla wraps to scoop up your curry. This gives amazing texture, which takes this deliciously simple curry to the next level.
Category: not set
Cuisine: not set
75 g basmati rice
1 bunch of fresh coriander (15g)
1 onion
1 teaspoon hot curry paste
400 g potatoes
200 g ripe tomatoes
1 gem lettuce
2 cloves of garlic
1 fresh red chilli
1 teaspoon cumin seeds
150 g spinach
2 tablespoons plain yoghurt
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