Potatoe and spinach curry

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Where would the world be without the simple potatoe? I can turn a simple potatoe into so many dishes and even make chips out of it. A vegetable that can serve as a snack and a meal and can feed an entire family. Even the skins can be used… so nothing is really wasted of the humble potatoe.

My mother likes potatoes in the form of a curry, she is not a huge fridge potatoe kind of fan, she might have the occasional baked potatoe, but curry is always first on her list.

Thanks to all the Indian vegetarian cookbooks suddenly in my midst, the limitations that once had me worried about what I would have to make for mother dearest when it came to lunch time, is now OVER and never to be revisited again… I hope!!!

In one of Madhur Jaffrey’s cookbooks she had a recipe for spinach and potatoe and my stars were aligned, there was somehow a bunch of fresh spinach in the fridge at home, meaning that this recipe had my name all over it and it was screaming from the page to try me out.

Ingredients:

  • 1 x onion, finely chopped.
  • 2 x tsp ginger and garlic paste.
  • 2 x tomatoes, grated.
  • Salt to taste
  • 3 x medium potatoes, peeled and cubed.
  • A cupful of chopped spinach.
  • 1 x tsp garam masala.
  • 1 x tsp chilli powder.
  • 1 x tsp paprika
  • 2 x tsp turmeric powder.
  • 1 x tsp dhania powder.
  • 1 x tsp jeera powder.
  • ½ x tsp jeera seeds.
  • A pinch of asafetida powder.

 

Method:

  • Bring a pot with some oil to the heat, add the asafetida powder and give it a good stir.
  • Add the onions and saute till transparent.
  • Add the garlic and ginger paste, salt, give it a good stir and allow to cook for about 2-3 minutes.
  • Add the spices, except for the garam masala and tomatoe.
  • Add a little water and allow the tomatoe to cook till soft.
  • Add potatoes and enough water to cover the potatoes and allow to cook till the potatoes are almost soft.
  • Add the chopped spinach and allow to cook till the potatoes are cooked.
  • Garnish with coriander and garam masala.

 

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