Saag Aloo

Method

1. Blanch the greens in boiling water for 2 minutes, shock in ice water, then blend with a little of the cooking water to a thick purée.
2. Fry the potato cubes in 1 tbsp ghee until golden on all sides (about 8 min). Remove and set aside.
3. In the same pan, add the remaining ghee, cumin seeds and onion. Cook until golden.
4. Add garlic and ginger, fry 1 minute, then the turmeric and chilli powder for 30 seconds.
5. Add the greens purée. Simmer 10 minutes, seasoning with salt and a splash of water if thick.
6. Fold in the potatoes and lemon juice. Warm 3 minutes. Serve with buttered naan.