Saag Aloo Curry

Gather sunflower oil, white onion, water, salt and ground coriander.

Gather turmeric, soy cream, new potatoes, garlic cloves and white onions.

Gather lemon, garam masala, fresh chilli, ground fenugreek and sugar.

Gather fresh ginger, cumin seeds, baby leaf spinach and tomatoes.

Peel the new potatoes and cut them all in half.

Put the new potatoes into the medium saucepan and add just enough water to cover.

Put the pan on a high heat and bring to the boil, then immediately reduce the heat to medium and simmer until cooked, about 12-15 minutes.

Take the pan off the heat and drain the new potatoes through a colander.

Peel and finely chop the white onions.

Peel and mince the garlic cloves.

Add the sunflower oil to the large frying pan on a medium heat.

Sprinkle in the cumin seeds and stir until they release their aroma, about 1 minute.

Add the chopped white onions and minced garlic cloves, and stir until the white onions has softened, about 15 minutes.

Add the new potatoes, turmeric, garam masala, and salt. Stir until the new potatoes have taken on the color of the spices.

Remove from the heat and set aside.

Peel and finely dice the white onion for the curry.

Rip the stem from the fresh chilli, cut it in half lengthways (remove the seeds for a milder sauce), then finely chop.

Peel and mince the garlic cloves.

Peel the fresh ginger by scraping off the skin with a spoon and finely chop it.

Finely chop the tomatoes.

Roughly chop 100g of the baby leaf spinach and finely chop another 100g.

Put the remaining 200g baby leaf spinach into the liquidiser with the water and whizz until completely blended.

Add the sunflower oil to the deep frying pan.

Scrape in the chopped white onion and garlic cloves, and fry until soft, about 10-15 minutes.

Add the fresh chilli and fresh ginger, and stir for 2 more minutes. Add the tomatoes and stir until softened, about 3-5 minutes.

Add the garam masala, turmeric, ground coriander, ground fenugreek, salt, and sugar, and stir until well combined.

Add the roughly chopped baby leaf spinach and stir until completely wilted.

Add the finely chopped baby leaf spinach and stir to mix. Pour in the blended baby leaf spinach and stir until you have a dark green sauce.

Simmer until thickened, about 10 minutes.

Pour in the soy cream and tip in the new potatoes.

Stir to cover the new potatoes and ensure the sauce is bubbling slightly.

Squeeze over the juice of the lemon, catching any pips in your other hand.