At the behest of überküchenmeister, sneff I've noded this one - I've hunted high and low for background to this recipe, but at the moment I'm at a bit of a loss for information.
Saag Aloo is a dish associated with the Hindu religion, originating in Northern India, around Mumbai. The name is often translated as 'spinach and potatoes' which is a fairly accurate description. It's a really simple vegetarian curry/side dish to make and can be found in pretty much every curry shop in the UK. I learnt how to cook it in an attempt to introduce my girlfriend to the wonderful world of Indian food, as it contains two of her favourite ingredients, and isn't too fiery.
Saag Aloo
Ingredients
Heat the oil/ghee in a large pan, and add the garam masala. Cook the spices for about 30 seconds and then add the onion and chillies, and cook until the onions start to soften. Add the vegetable stock, and bring the entire mixture to the boil.
When the stock starts to boil, add the potatoes and turn the heat down to a simmer. Cook like this for twenty minutes or so and the stir in the spinach. Keep cooking until the vegetable stock thickens to a gravy-like consitency.
Serve with basmati rice, or as a side dish with another curry