התמונה להמחשה בלבדPotato and Spinach Curry
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. A classic, comforting Indian delicacy featuring tender potato cubes enveloped in a velvety, rich sauce of fresh spinach and warming aromatic spices.
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Cook the potatoes in a pressure cooker or steamer until they are soft, about 7 to 8 minutes.
- 2Drain and let cool, then peel and quarter or chop.
- 3Wash the spinach leaves well, then blanch in boiling salted water for a minute.
- 4Transfer the spinach to cold water, filter and mix to a smooth puree with the green chilli.
Nutrition
- Calories
- 193
- Protein
- 9.3g
- Carbs
- 25.6g
- Sugar
- 7.2g
Recommended Equipment & Products
- Instant Pot pressure cooker
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Chef tips
Use olive oil instead of ghee for a vegan option. Adding cream at the end will make the dish richer.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. A classic, comforting Indian delicacy featuring tender potato cubes enveloped in a velvety, rich sauce of fresh spinach and warming aromatic spices.