Whenever I am stumped with what to make for supper, I always always go back to the basics and make potatoe and pea curry.
Every now and then I try to change things up a little and substitute the peas with something else. Like spinach.
My mother is not a huge lover of spinach, so when making this recipe, I had to chop that spinach leaves to within an inch of their lives.
One thing I can say about this dish, that it never fails to fill bellies and if this dish was known by any other name, I would say it was the vegetarian version of comfort food.
Served with roti on the side and some store bought beetroot… do not disturb me, till I lick the plate clean.
With potatoe curry, I love to control the gravy depending on my mood and mainly depending on whether or not I remember I have food on the stove. Most times I forget and the curry is a little dry, but then I pretend like it was supposed to be like that…. Shhhh don’t tell anyone that I was blogging and only remembered the food on the stove when I could smell it starting to catch.
This is the one dish that my dad can eat the next day without complaining, he loves his potatoes. Of course not everyone in my family feel the same way.
I have an uncle, who refuses to eat potatoes that are reheated. Pain in the behind if you ask me. Hence whenever he comes to visit, I never make anything potatoe curry related, only hot chips that are straight from the frying pan and onto his plate.
I have seen many a potatoe curry dish being thrown in the bin over my 30 years because it got cold.
Of course potatoe curry was never my go to dish in the beginning. You see I had nightmares about making potatoe curry.
Way way back in the day, I must have been 6 or 7, my mother allowed me and my cousin to each make one dish.
He chose to make white sauce which if memory serves me well came out perfect but I don’t remember eating it.
I chose to make potatoe curry and well, something happened to my potatoes while cooking, they shrunk and when I served my food it was more tomatoe curry that potatoes, I am not sure what went wrong there, maybe it was the fact that I had cut my potatoes into strips instead of cubes… who knows, but, it sure did put me off making anything potatoe related for a good 20 odd years.
- 2 x tbsp. oil.
- 1 x tsp cumin seeds.
- 1 x onion, finely chopped.
- 1 1.2 x tsp salt.
- 1 x tsp ginger garlic paste.
- 6 – 8 x potatoes, peeled and cubed.
- 1 x tsp turmeric powder.
- 1 x tsp garam masala.
- 1 x tsp masala.
- 230g x spinach, washed and finely chopped.
- 1 x dry chillie, chopped.
- A few curry leaves.
- 1 x tsp urad (white) dal.
- Heat the oil in a pot.
- Add the jeers seeds, urad dal and dry chillie.
- Cook till the dal changes colour.
- Add the onions and curry leaves.
- Saute till the onion becomes transparent.
- Add om the salt, ginger garlic paste, turmeric, garam masala and masala, toss to mix.
- Add the potatoe and toss so that the potatoes are nicely coated.
- Add enough water to cover the potatoes.
- Cover and cook till the potatoes are soft.
- Add in the spinach and mix.
- Cook till all the water has evaporated.