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Spinach Potato Curry

This quick and comforting spinach potato curry combines tender potatoes and vibrant spinach in a mildly spiced tomato sauce. It’s cooked in a single skillet until the potatoes are soft and the greens are wilted, resulting in a hearty, aromatic dish with a rich, thick texture that pairs perfectly with rice or flatbread.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 3 medium-sized potatoes starchy preferred for creaminess
  • 4 cups fresh spinach thoroughly washed and chopped
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 inch ginger grated
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric
  • 1 can (400g) crushed tomatoes
  • 2 tablespoons vegetable oil or neutral oil
  • ¼ teaspoon garam masala optional
  • to taste salt

Equipment

  • Large skillet or wok
  • wooden spoon
  • sharp knife
  • Cutting board

Method
 

  1. Peel and dice the potatoes into 1-inch cubes, keeping them uniform for even cooking. Rinse and roughly chop the spinach, or thaw and squeeze out excess water from frozen spinach.
  2. Heat the vegetable oil in a large skillet over medium heat until it shimmers. Add the diced onion and sauté for about 5 minutes until golden and fragrant, stirring occasionally.
  3. Add the minced garlic and grated ginger to the skillet. Cook for about 1 minute until aromatic, stirring constantly to prevent burning.
  4. Stir in the cumin seeds, coriander powder, and turmeric. Toast the spices for 30 seconds until fragrant and slightly darker, stirring gently.
  5. Pour in the crushed tomatoes and stir well, scraping the bottom of the pan. Let the mixture simmer gently for 8-10 minutes until it thickens and fills the kitchen with a rich, roasted aroma.
  6. Add the diced potatoes to the sauce, stirring to coat them evenly. Cover the skillet and simmer on low heat for 15-20 minutes, stirring occasionally, until the potatoes are tender and easily pierced with a fork.
  7. Fold in the chopped spinach, spreading it evenly over the curry. Cover again and cook for another 2-3 minutes until the spinach wilts to a bright green and releases a fresh aroma.
  8. Uncover and taste the curry, then season with salt and a pinch of garam masala if using. Let it rest off the heat for 2 minutes to allow flavors to meld.
  9. Serve your hearty spinach potato curry hot with rice or flatbread, garnished optionally with fresh herbs or a squeeze of lemon for extra brightness.