Saag Aloo Name: Jennifer Miller Base: Maxwell AFB Recipe: Ingredients 1 large onions, chopped 2 large potatoes, cubed 400 g spinach or 400 g chard leaves, stalks removed, roughly chopped 1 teaspoon fresh ginger, grated ½ teaspoon garlic cloves, coarsley chopped ¼ teaspoon cumin seeds 1 teaspoon turmeric 1 teaspoon garam masala olive oil butter salt Directions Fry the cumin seeds in a heavy bottomed pan in a bit of oil and butter until just starting to brown. Add the onion and fry until it too starts to brown. Add the potato, garlic, turmeric, ginger and garam masala and fry until the potato starts to soften. Unless you are using a non-stick pan, you may need to add water and cover to keep the potato from sticking and to help it cook. The first time I did this 1/2 cup at a time and it took about 20-30 minutes but I now prefer to parboil the potatoes, which means you add less water and it only takes about 10 minutes to finish off from this point. Add the spinach or chard and cook until it collapses over the potato. Salt to taste.