Easy Potato and Spinach Curry |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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:
3 lbs potatoes, peeled and diced |
1/4 cup oil |
2 teaspoons black mustard seeds |
1 teaspoon cumin seed |
1 -2 teaspoon minced garlic |
10 ounces chopped spinach |
1/2 teaspoon turmeric |
1 -1 1/2 teaspoon cayenne powder |
2 teaspoons salt |
1 1/2 teaspoons curry powder |
1/2 teaspoon garam masala |
2 teaspoons lemon juice |
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.
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