Photo: Tracy Hunter · CC BY 2.0 · Wikimedia Commons

Punjab · Lunch

Spinach & Potato Curry

🌱 Vegan🌾 Gluten-free📊 Medium

Traditional Recipe 23: Spinach & Potato Curry recipe

⏱️20 minPrep
🔥30 minCook
🕒50 minTotal
🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Spinach & Potato Curry

  1. Blanch fresh spinach (600g) in boiling water for 2 minutes. Drain and chop finely.
  2. Heat oil (30ml) in a large pan over medium-high heat (190°C). Add cumin seeds (5g), let them crackle for 15 seconds.
  3. Add chopped onions (150g), cook 4 minutes until softened and edges turn golden-brown.
  4. Add minced ginger (15g) and green chilies (2), cook 1 minute until fragrant.
  5. Add crushed tomatoes (120g), cook 2 minutes until soft.
  6. Add coriander powder (6g), turmeric (2g), red chili powder (2g), garam masala (3g). Stir for 1 minute.
  7. Add potato cubes (300g) and chopped spinach. Stir well to combine.
  8. Add water (400ml). Bring to a boil over high heat (200°C).
  9. Reduce to medium heat (160°C), cover pan and simmer for 18-20 minutes until potatoes are tender (fork should pierce easily).
  10. Remove cover, add salt (8g). Simmer another 2 minutes to reduce any excess liquid.
  11. Consistency should be medium-thick, with some sauce visible but not watery.
  12. Garnish with coriander leaves (15g). Serve hot with roti or rice.

📖 Cultural notes

Spinach & Potato Curry is a nutritious, simple Punjabi dish that brings together the earthiness of potatoes with the mineral richness of spinach, making it a wholesome family lunch. ---

Track the macros of Spinach & Potato Curry and 100s of Indian dishes with Nutri Macro India.