Fridge-raid saag aloo

1. 1

   Heat the oil in a large, deep frying pan and fry the onions for 5 minutes over a medium heat, then add the cooked potato and fry for another 5 minutes until golden. If you don't have any leftover potatoes, bring a pan of water to the boil and cook your potatoes until just tender, then cut into roughly 2cm/¾in chunks and fry with the onions. Tip into a bowl and set aside.

2. 2

   Add a little more oil to the pan, reduce the heat slightly and add the curry powder, ginger and chilli. Stir for a minute or two.

3. 3

   Add the garlic and fry for 30 seconds, then add the tomatoes, sugar and 50ml/2fl oz water. Cook for 10-15 minutes until the sauce has thickened.

4. 4

   Add the chopped greens and allow to wilt, then return the cooked potatoes and onions to the pan. Season with salt and cook for 5-10 minutes more.

5. 5

   Serve with basmati rice and yoghurt or raita.

1 serving ≈ 375 g

Nutrition values are estimates. - means data is unavailable.