This is nice when you're serving sloppier curries or dahls eg our Aduki Bean Curry or Dahl. Sag Aloo is an Indian subcontinent staple that varies from country to country and region to region. Our version is very simple and not very spicy - it works well as a contrast to other, richer dishes. It's also very quick to make, especially if you have leftover cooked potatoes!
It can also be bulked out by adding a tin of chickpeas, rinsed and drained - these add flavour and protein.
What type of spinach is best...?
Frozen works well and is much cheaper (as well as being a handy freezer basic) but look for spinach leaf and the type that contains little 'cakes' of spinach. These are easier to measure out and the spinach has more texture.
Fresh - go for the bigger older leaves (ie not the ubiquitious baby leaf variety). They have more substance and don't turn to mush so quickly!
Picture courtesy of Food & Spice