Veggie Heat

Pictured, my latest take on saag aloo: spud & spinach curry. A complete invention on the fly - jazz cookery (!) - loosely based on the usual sound principles garnered from some great cooks via many books, over the decades, along with experience acquired over a similar time. This one, however, incorporates the roasting of the spuds, European-style. I just like the texture and taste of a roaster, and where better to showcase it than in a pot of spinach and tomato based curry?

OK: the spuds were par-boiled with crushed garlic, saffron and salt until just softened; then drained and turned into a hot baking dish with oil, and roasted for the time it took to do the rest: about an hour. Whilst they were basking in the sunshine, I prepared a paste of grated fresh ginger; coriander, turmeric, cumin and chilli powders and water with the mortar and pestle. After flavouring hot oil in a pan with black mustard seeds and asafoetida, I very slowly sautéed off a finely diced brown onion in the oil until golden. The paste added, and the heat raised a little, four diced fresh tomatoes, three fresh (and rather pokey!) chillis (one chopped and the other two just split) and around 150g (about half a Tesco bag) of baby spinach were added, the heat lowered, and the pot covered, until the spinach was completely wilted, and a sauce was starting to form. The potatoes added, some salt and chaat masala sprinkled on top, the thing was eaten with a plain roti - courtesy of M&S - and damn' fine it was, too, if a tad on the hot side, even for me! I might revisit this one again, as part of a wider meal for guests. Worth the time: it's nice when winging it turns out well!