Ingredients with Measurements:
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups fresh spinach, chopped
- 1 cup water
- 2 tbsp vegetable oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the cumin seeds and cook for 1 minute until fragrant.
3. Add the chopped onion and cook for 3-4 minutes until softened.
4. Add the minced garlic and grated ginger and cook for 1-2 minutes until fragrant.
5. Add the diced potatoes, coriander powder, turmeric powder, garam masala, salt, and black pepper. Stir well to coat the potatoes with the spices.
6. Add 1 cup of water and bring to a boil. Reduce heat to low, cover the pot, and simmer for 15-20 minutes until the potatoes are tender.
7. Add the chopped spinach and stir well. Cook for 2-3 minutes until the spinach is wilted.
8. Taste and adjust seasoning if necessary.
9. Serve hot with rice or naan bread.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 7g
Carbohydrates: 27g
Protein: 4g
Fiber: 4g
Sugar: 3g
Sodium: 350mg
Substitutions for ingredients:
- Sweet potatoes can be used instead of regular potatoes.
- Frozen spinach can be used instead of fresh spinach.
Variations:
- Add chickpeas or lentils for extra protein.
- Use coconut milk instead of water for a creamier curry.
- Add diced tomatoes for a tangy flavor.
Tips and tricks:
- Cut the potatoes into small pieces to ensure they cook evenly.
- Use a non-stick pot or add more oil to prevent the potatoes from sticking to the bottom.
- Add more water if the curry is too thick.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a bowl with rice or naan bread on the side.
Garnishes:
Garnish with fresh cilantro leaves or a dollop of plain yogurt.
Pairings:
Pair with a refreshing cucumber salad or a side of roasted vegetables.
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
- Naan bread
- Rice
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk.
- If the potatoes are not cooked through, simmer for a few more minutes until tender.
Food safety advice:
- Wash hands and utensils thoroughly before and after handling raw ingredients.
- Cook the potatoes until they are tender to avoid foodborne illness.
Food history:
Curry is a popular dish in Indian cuisine and has been around for centuries. It is a flavorful and aromatic dish that is made with a variety of spices and ingredients.
Flavor profiles:
This spinach and potato curry is savory, spicy, and slightly sweet. The potatoes are tender and the spinach adds a fresh and earthy flavor.
Serving suggestions:
Serve this curry as a main dish with rice or naan bread on the side. It is also great as a side dish to accompany other Indian dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian