Potato and Spinach Curry

A classic, comforting Indian delicacy featuring tender potato cubes enveloped in a velvety, rich sauce of fresh spinach and warming aromatic spices. The harmony of meltingly soft textures paired with the fragrance of ginger and garam masala offers a profound, balanced culinary experience, ideal alongside steamed rice or traditional Indian breads. It is an exquisite choice for a nourishing family meal, delivering the authentic charm of Eastern curries directly to your table.

Prep: 15 min
Servings: 4
Difficulty: Medium

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Instructions

Servings:4

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 chili.
5Heat ghee or oil in a pan, fry the bay leaf, cloves and cinnamon until they are aromatic.
6Add the onion and fry until lightly browned, then mix in the ginger-garlic pasta and cook briefly.
7Add the tomatoes and cook until they are soft, and let the oil separate.
8Mix the turmeric and alfalfa, then add the spinach and mix well.
9Combine the gram flour, making sure there are no lumps, and add water as needed.
10Season with salt and cook until the sauce thickens.
11Optionally, stir in cream to add richness, then add the cooked potatoes and cook for a few more minutes.
12Finish with garam masala and crumbled fennel leaves, and serve hot with roti or rice.

Ingredients

3 medium potatoes
Water (as needed for boiling potatoes)
200 grams spinach (about 1 bunch)
2 to 3 cups hot water (for blanching spinach)
2 cups cold water
1 to 2 teaspoons chopped green chili
2 tablespoons ghee (or oil or unsalted butter)
3 cloves
1 inch cinnamon stick
1 small bay leaf

Nutrition

Calories: 193
Protein: 9.3g
Carbs: 25.6g
Sugar: 7.2g

Recommended Equipment & Products

Instant Pot pressure cooker
Amazon

Disclosure: these are currently regular search links, not affiliate links, and we do not earn a commission. Check current prices, availability and product labels before buying.

Chef tips

For a vegan version, substitute ghee with olive oil. Adding cream at the end enhances the richness of the dish.

Culinary reasoning

A classic, comforting Indian delicacy featuring tender potato cubes enveloped in a velvety, rich sauce of fresh spinach and warming aromatic spices. The harmony of meltingly soft textures paired with the fragrance of ginger and garam masala offers a profound, balanced culinary experience, ideal alongside steamed rice or traditional Indian breads. It is an exquisite choice for a nourishing family meal, delivering the authentic charm of Eastern curries directly to your table.

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1/3 to 1/2 cup diced onion

1 teaspoon ginger-garlic paste

1/2 cup chopped tomato

1/4 teaspoon turmeric

A pinch of asafoetida (optional)

1 1/2 tablespoons gram flour

1 cup water (or as needed)

1/4 to 1/2 teaspoon garam masala

1/2 teaspoon dried fenugreek leaves (optional)

Salt (to taste)

1 inch sliced ginger (for garnish)

Nutrition

Calories: 193
Protein: 9.3g
Carbs: 25.6g
Sugar: 7.2g

Chef tips

For a vegan version, substitute ghee with olive oil. Adding cream at the end enhances the richness of the dish.

Recommended Equipment & Products

Instant Pot pressure cooker
Amazon

Disclosure: these are currently regular search links, not affiliate links, and we do not earn a commission. Check current prices, availability and product labels before buying.