More methods for the gluts.
Saag aloo - spicy spinach and potatoes.
2 medium potaotes
1 1/2 cups cooked spinach
1 onion, finely sliced
1/2 inch fresh ginger, finely chopped
3 cloves garlic, finely chopped
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp chilli powder/flakes
1/4 tsp asafoetida (optional, it's an acquired taste but once you start to like it then it's a must)
1 tsp garam masala
Juice of half a lemon
Oil for frying
Cook the potatoes in their skins and let them cool before peeling. Chop them into pieces about 1/2 inch square. Heat the oil and add the asafoetida, if using. Add the onions and fry gently till they start to brown, then add the ginger and fry some more until the onion is a bit browner. Add the potatoes and garlic and fry gently for a couple of minutes, taking care not to burn the garlic. Add the spices and stir them in and cook until they give off a nutty smell. If they stick, add a little water. Add the spinach and stir and fry until it is warmed through. Mix in the lemon juice. Serve hot.