Saag Aloo Pakora

Coarsely grate the potatoes (250 g). Shred the spinach (50 g). Finely chop the fresh coriander (20 g).

Measure salt (2 tsp), cumin (1 tsp), curry powder (1 tsp), turmeric (1 tsp), bicarbonate of soda (0.5 tsp), garlic powder (0.5 tsp), onion powder (0.5 tsp), apple cider vinegar (0.5 tbsp), fresh ginger (4 cm), warm water (180 ml), and gram flour (200 g) into a bowl and whisk to a smooth, thick batter. Add the prepared potatoes, spinach, and coriander from Step 1 to the batter and stir to combine.

Peel and roughly chop the fresh ginger (4 cm). Remove the stem from the chili (1 green). Finely chop the leaves and stems of the fresh coriander (30 g). Zest the lemon (1), cut the lemon in half, and squeeze the juice (1 lemon) into the blender. Add all the remaining ingredients, including the [lemon zest], to the blender and blend until smooth, adding a splash of [water] to loosen the mixture if necessary.

Pour the [vegetable oil] into the frying pan until it's 4 cm deep. Put the pan over a medium heat and heat to 180°C, or until the oil sizzles around the edges when you dip in a wooden spoon. Use a [metal tablespoon] to spoon 4 portions of the batter into the [vegetable oil] keeping some knobbly, gnarly bits to ensure you get a lovely crunchy texture. Use the [metal slotted spoon] to gently turn and move the pakoras around in the [oil] to achieve an even dark-caramel colour. Start 5m timer

Transfer the pakoras to the [plate] lined with [kitchen paper] to drain any excess grease. Repeat to use up all the batter. Leave the pakoras to rest and cool down for a couple of minutes before serving. Start 2m timer