By Sackville on February 21, 2006
Photo by -Sylvie-
Photo by -Sylvie-
"A recipe that came with my weekly vegetable delivery. I am reposting it here as it was first printed, but I prefer to parboil the potatoes before adding them to the curry. Great with rice and dahl. I often serve it with a paneer curry."
Serving Size: 1 (327 g)
Servings Per Recipe: 4
"Great recipe. I found I had to double the spices and add curry powder to get it to my taste. I added in about 6 tablespoons of yogurt when it had about 5 mins of cooking time left. Also added in fresh corriander at the end. Thanks for the recipe!"
"Delicious simple recipe that has become one of my staples. I normally substitute in sweet potatoes which add in a whole new dimension. I do tend to precook my potatoes, as I find they take too long to cook otherwise. I also tend to add in more spice than it calls for, but I like kick."
"Great recipe and very simple."
"We really enjoyed this!"
"been trying different recipies for ages and never really managed to get the right taste, this recipe is wonderful and so easy, thank u so much, did parboil potatoes first which makes the whole cooking time about 10 mins"
"pretty good recipe. i agree it was a little bland so we added more garam masala and some black pepper. thanks!"
"Great recipe but i agree maybe i should have par boiled the potatoes first."
"I'm not much of a cook and I've never tried chard before, but this came out good. I had a hard time finding garam masala in the store, but I looked it up on wikipedia and found out it's just a mix of spices, so I made it myself. Actually, it might deserve 5 stars... I really liked it in the beginning... but I ate the whole thing myself and kind of got sick of it by the end. Great for vegans! I made it with all organic ingredients. A great way to incorporate green leafy veggies into your diet!"
"I added a spot of black pepper to add a slight heat...other than that, this one is great!"
"As good as you'd buy in the finest of Indian Restaurants - say no more !!!"
"I had some spinach I needed to use up so figured I'd give this recipe a try. Absolutely delicious - the natural flavors of the potato and spinach play off well against each other as well as the subtle spice combination. It's really nice when you have one of the cumin seeds that just bursts that flavor across your tastebuds. Since I use a non-stick pan I used as little oil as possible. The only drawback was that it turned out I needed more spinach (!) but with better planning I can see this making a place for itself in my regular cooking rotation. Highly recommended."
"A great way to have potatoes and spinach. The flavours blend really well together and the colours look really pretty. I parboiled my potatoes to speed up the dish and also used small new potatoes instead of cubing large ones. I used about 8 or 9 potatoes and 300g of spinach. A keeper. :D"
"I tried this cus it sounded so interesting with the spices included. We loved it and DH want is on a regular basis, we have spinach quite often and this is our new favourite way to serve it. I made it with raw new little potatos cubed, it took quite a while but it was worth the wait. We will definately be making it again, thanks sooo much for posting it."