Restaurant Standard Saag Aloo

My son hates veggies but this he likes. This is an adaptation of a recipe from curryfrenzy.com which comes as close to my local indian restaurant sag aloo that I can achieve.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  medium potatoes, quartered
• 3  tablespoons  curry massalla  gravy
• 2  tablespoons  thick yogurt
• 1⁄2 onion, coarsely chopped
• 3  teaspoons curry powder (hot or medium)
• 1  teaspoon hot chili powder
• 2  hot green chili peppers, finely chopped with seeds
• 4  crushed garlic cloves
• 2  teaspoons gingerroot, grated
• 5  tablespoons  vegetable oil
• 10  tablespoons  roughly chopped coriander leaves
• 1  tablespoon  whole coriander leaves
• 300  g  spinach leaves, coarsely chopped
• 1  teaspoon garam masala
• 1  ounce butter
• 1  teaspoon turmeric
• 1⁄2 teaspoon sugar
• 1 1⁄2 teaspoons salt
• 1  tablespoon water

Directions

1. Par-Boil the potatoes with a 0.5 tsp salt and turmeric for around 10-15 minutes being very careful to just undercook by around 5 minutes.
2. Make a paste of the curry powder, garam massalla and chilli powder with a little water.
3. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.
4. Add the curry and chilli powder paste and stir fry for a further 30 secs.
5. Add the potatoes, the Massalla Gravy, yogurt and spinach and simmer for 5 minutes or until the spinach is reduced, stirring occasionally.
6. Add knob of butter and sugar - salt to taste.
7. Now add the finely chopped coriander leaves and cook for a further minute.
8. Serve with the whole coriander leaves sprinkled over the top.