Saag Stoemp with Masala Fried Eggs (Belgian × Indian)

Method

1. Peel the potatoes and cut them into 4 cm chunks. Put them in a 20 cm pot with 80% of the salt and the water, bring to the boil on high heat, then lower to medium heat and simmer for 20 min.

   Add in this stepWater 1½ LSalt 1¼ tspFloury potatoes 400 g

   high heat→medium heat

2. Melt 60% of the ghee in a 24 cm pan on medium heat, add the cumin seeds and let them sizzle for 30 seconds until fragrant. Add the chopped onion and cook for 7 min until light golden, then add the chopped garlic, grated ginger, sliced chilli and turmeric and stir for 1 minute.

   Add in this stepGhee (or butter) 15 gCumin seeds ½ tspOnion 1Garlic cloves 2Fresh ginger 10 gGreen chillies 1Ground turmeric ½ tsp

   medium heat

3. Roughly chop the washed, shaken-dry spinach, add it to the pan with the rest of the salt and toss on medium-high heat for 3 min until wilted. If a lot of liquid appears, keep cooking until it evaporates.

   Add in this stepSpinach 160 gSalt ¼ tsp

   medium-high heat

4. Drain the potatoes, return them to the pot and shake over low heat for 1 minute to dry. Add the warm milk, the remaining ghee and the garam masala, mash roughly and fold in the spiced spinach.

   Add in this stepMilk, warmed 80 mlGhee (or butter) 10 gGaram masala ½ tsp

5. Heat the oil in a 20 cm frying pan on medium heat, crack in the eggs and fry for 3 min, until the whites are fully set and the yolks still soft. Dust lightly with the Kashmiri chilli powder.

   Add in this stepVegetable oil 2 tspEggs 2Kashmiri chilli powder (or paprika) 1 pinch

   medium heat

6. Spoon the stoemp into bowls and top with the fried eggs. Add a spoonful of yoghurt and scatter with coriander.

   Add in this stepPlain yoghurt 4 tbspFresh coriander, chopped 2 tbsp