Rustic Spinach Potato Curry
Rustic Spinach Potato Curry is perfect with flakey parathas and rice.
Servings: 6
Equipment
- Cast iron wok or heavy-bottomed pot
- A small pan for tempering
Ingredients
- 1 bunch or 3 cups spinch roughly chopped
- 3 boiled potatoes large diced
- 1 small onion diced
- 1 shallot diced
- 3 cloves garlic roughly crushed
- 1 or 2 small tomatoes diced
- 1 1/2 tbsp yoghurt
- 120 ml or half cup coconut milk
- 2 or to taste red chilli padi or green chilli sliced
- 2 tbsp coriander ands stalks finely chopped
- 1 tsp or to taste red chilli powder
- 2 tsp or to taste black pepper powder
- 1/2 tsp turmeric powder
- 1 each bay leaf, cinnamon stick and a few peppercorns
- 1 tsp mixed fennel and nigella seeds
- salt to taste
Ingredients for tempering:
- 2 tsp golden ghee or butter
- 1 dried and fresh red chilli sliced
- 1 clove garlic roughly crushed
- 1/4 tsp red chilli powder
Instructions
Instructions for curry:
- Heat mustard oil, add in the whole spices mentioned above with garlic cloves. Saute for a minute and add in the coriander with stalks, saute for 2 minutes till the garlic is golden brown.
- Add in the shallots and onion with chillies and turmeric powder. Saute for 5 minutes or till the onion is golden brown. Add in the spice powders and ½ of the tomatoes, cook for 2 more minutes.
- Now add in the yoghurt, keep stirring it so it doesn’t break. Cook till the tomatoes and yoghurt is properly cooked. Add in the potatoes, saute till the potatoes are nicely coated with this mixture.
- Now add the spinach, cover the pan for a minute to wilt it. Add in the coconut milk with some water and rest of the tomatoes. Cook for 5 minutes. Pour the temparing over the curry and serve hot with whatever you fancy!
Instructions for tempering:
- Heat ghee, add in the garlic and let it become golden. Add in the chillies and let them become a bit crispy, make sure the flame is low so they don’t burn. Turn the gas off and add red chilli powder and asafoetida. Pour this temparing over the curry just before serving.