South Asia — Muslim traditions
Melting in the Mouth Spinach and Potato Curry
A South Asian curry of spinach, big potatoes and tomato puree, seasoned with ginger and turmeric and cooked in a pan.
30 min · Serves 4 · Easy
4
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 20 min · 30 min total
- easy
- 1
Heat oil in a heavy-bottomed pan. Add fennel seeds. Let them crackle. Add onion, green chillies, garlic, ginger paste and sauté till it turns pinkish brown.
- 2
Add salt, turmeric and black pepper powder. Sauté for 3-4 seconds and add tomato puree. Wait till gravy is well cooked and raw smell is gone.
- 3
Add cubed potatoes and stir well for 4 minutes. Add pureed spinach now and lower the heat.
- 4
Let it cook fir 15 minutes on heat or microwave for 10 minutes. Serve with Indian breads and add a dash of fresh cream while serving. Serve hot.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
