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Spinach Potato Curry

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Indian, pakistan
Servings 3

Ingredients
  

  • 2 tablespoons oil vegetable or coconut
  • 1 teaspoon cumin seeds
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon ginger grated
  • 2 tomatoes chopped
  • 2 medium potatoes peeled and diced
  • 4 cups spinach fresh or frozen
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chili powder adjust to taste
  • Salt to taste
  • 1 cup water or as needed
  • Fresh cilantro for garnish, optional

Instructions
 

  • Heat the Oil: In a large pan, heat the oil over medium heat.
  • Add Spices: Once the oil is hot, add the cumin seeds. Let them sizzle for about 30 seconds.
  • Sauté Onions: Add the chopped onions and cook until they turn golden brown.
  • Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
  • Cook Tomatoes: Add the chopped tomatoes. Cook until they soften and start to break down, about 5 minutes.
  • Add Spices: Mix in the turmeric powder, ground cumin, ground coriander, chili powder, and salt. Cook for another 2 minutes, stirring occasionally.
  • Add Potatoes: Add the diced potatoes and mix well to coat them with the spices.
  • Add Water: Pour in the water, bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the potatoes are tender.
  • Add Spinach: Stir in the spinach. If using fresh spinach, cook until wilted. If using frozen spinach, cook until heated through.
  • Adjust Seasoning: Taste and adjust seasoning if necessary.
  • Serve: Garnish with fresh cilantro if desired. Serve hot with rice or naan.
Keyword potato curry, spinach potato, Spinach Potato Curry