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Spinach Potato Curry

This spinach potato curry is a quick and hearty dish that combines tender potatoes, wilted spinach, and warm spices in a flavorful tomato sauce. It comes together fast using pantry staples, resulting in a comforting, thick, and vibrant dish with a fragrant aroma of garlic and cumin. Perfect for busy weeknights when you want something nourishing and satisfying without fuss.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 3 medium potatoes starchy varieties like Russets or Yukon Golds
  • 200 g fresh spinach washed and roughly chopped
  • 2 cloves garlic crushed or minced
  • 1 onion onion chopped
  • 1 can 400g chopped tomatoes or 2 ripe tomatoes, chopped
  • 1 tsp cumin seeds cumin seeds toasted until fragrant
  • 2 tbsp oil vegetable or sunflower oil for sautéing
  • to taste salt adjust as needed
  • a squeeze lemon juice optional, for brightness

Equipment

  • Large skillet with lid
  • Sharp knife
  • Cutting board
  • Measuring spoon
  • Wooden spoon

Method
 

  1. Peel and cube the potatoes into roughly 2 cm pieces, then rinse them well and set aside.
  2. Heat the oil in a large skillet over medium heat until it shimmers. Add cumin seeds and toast until they crackle and release their warm aroma, about 30 seconds.
  3. Add the minced garlic and cook until fragrant and golden, about 30 seconds. Stir gently to prevent burning.
  4. Stir in the chopped onion and cook until translucent and slightly caramelized around the edges, about 5 minutes. The kitchen should fill with a sweet, warm aroma.
  5. Add the cubed potatoes to the skillet, stirring well to coat them with the spices and oil. Cover the skillet and cook on medium heat for about 10 minutes, stirring occasionally, until they are starting to soften and turn golden on the edges.
  6. Pour in the chopped tomatoes and stir to combine. Uncover and simmer for about 7 minutes, allowing the mixture to thicken and the flavors to meld. The sauce should become luscious and fragrant.
  7. Add the fresh spinach to the skillet, stirring until it wilts and turns a vibrant green, about 2 minutes. The spinach should blend into the sauce, giving it a fresh, earthy note.
  8. Season the curry with salt and adjust spices as needed. For a bright finish, squeeze in a little lemon juice, then turn off the heat and let it rest for a couple of minutes to deepen the flavors.
  9. Serve the hearty spinach potato curry hot, garnished with fresh herbs or a dollop of yogurt if desired. Enjoy this comforting dish that’s perfect for quick, satisfying meals.