Spiced Spinach and Potatoes (Saag Aloo)

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I know, I know, you could think I'm being sponsored by Hugh Fearnley-Whittingstall, because this is another recipe from River Cottage Veg Every Day, but I am not. The only reason why I keep cooking from it and then blogging about it is that the recipes are really, really good and in my opinion the book is well worth buying. So, I don't need any endorsements to write about it.

My sister is visiting from Germany and I got her to choose dinner. She loves baby or salad potatoes more or less in any way, shape or form, so I wasn't surprised when she stopped at the recipe for Saag Aloo.



I love Saag Aloo, or Spiced Spinach and Potatoes, and have already posted a recipe once before here. I did like that the spinach wasn't pureed in this one though, just roughly chopped, which makes for an easier clean up as well. I used the coconut cream which is listed as optional and would definitely recommend it. The only thing I changed was to add about 2 tsp of mild curry powder. I served it with a poached egg for a delicious and easy dinner.

It's funny that. When I grew up in Germany one of my favourite meals my mother used to make was creamed spinach, potatoes and fried egg. Since coming over to Britain fourteen years ago, whenever I mention that combination, most people (or should I say some of the men I met) turn up their noses at it and declare that it must be a weird German thing. When I saw that Hugh Fearnley-Whittingstall suggested serving it as a side dish or as a main meal with a poached egg it made me smile. Looks like there are men out there that get me after all.

What is your favourite meal from childhood that people don't seem to get?

I don't want to rewrite every single recipe from the book on my blog of course. I think that would probably get me into big trouble, because surely they still want to keep selling the book, but The River Cottage Veg Every Day recipe for Spiced Spinach and Potatoes can be found online here.

When I realised that we were going for seconds and that there weren't going to be any left-overs to photograph nicely the next day in the daylight, I took a quick picture on my mobile phone. So, if you serve it as a side dish it should serve around four, if you have it as a main like I did, I'd say it serves two (admittedly quite hungry) people.