Easy Potato and Spinach Curry

Total Time
45mins
Prep 15 mins
Cook 30 mins

This is an easy curry recipe. You can eat it with rice, or you can use it as a samosa stuffing. After you make it, let the flavors marry a bit before eating.

Ingredients Nutrition

Directions

  1. Steam or boil the potatoes in salted water until very tender.
  2. Drain and set aside.
  3. In a large dutch oven put the oil, mustard seeds, and cumin seeds.
  4. Heat over high heat until the mustard seeds have popped for a few seconds.
  5. Quickly stir in the garlic.
  6. Reduce heat to medium.
  7. Add the spinach (fresh or frozen) and stir-fry until tender, adding a couple Tablespoons of water if needed.
  8. If the spinach is still half frozen, that doesn't matter, just add it anyway.
  9. Once the spinach is cooked, stir in the turmeric, cayenne, salt, curry powder and garam masala.
  10. When everything is well blended, add the cooked potatoes and mix until the spinach mixture is evenly distributed with the potatoes.
  11. Turn off heat and sprinkle with lemon juice.
  12. Gentle stir.
  13. Instead of spinach, you can also make this with watercress or fenugreek (methi) leaves.
Most Helpful

I made this last night and it really rocked! I had some baby yukon golds to use up and it turned out wonderfully! Now, I don't have to spend so much money at my local Indian restaurant to get this! I turned down the heat by 1/2, but other than that, I followed the recipe as is...It was wonderful! My husband also enjoyed it! Thanks for sharing!