Spinach and Potato Curry recipe

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Wash the fresh spinach several times to rid of any sand or particles.

Boil water for blanching the spinach. Place the spinach into the boiling water for less then a minute. Remove with a slotted spoon. Squeeze out any remaining liquid from the spinach.

In a pot pour in 2 tablespoon of vegetable oil, and drop the mustard seed and cook for 2 minutes or until they start to plutter. Once they start pluttering lower the heat and add the curry powder, green pepper, garlic, ginger, onion and cook for 5 minutes or until the onions are soft.

Add the cubed potatoes, sprinkle the cayenne pepper[Optional] and salt to taste. Pour half cup of water and mix well. Stir fry and mix several times for a approximately 8 minutes. Separate the spinach pieces and place them onto the potato curry. If necessary add a little more water so that the potato can cook. Cook for an additional 10 minutes on medium heat. And serve!

*NOTE - If you feel the potatoes are cooked then the meal is done. Try not to over cook the potatoes otherwise they will lose there cube shape.

Let me know if you try this recipe. Thanks

  1. Spinach - 1 Pound Fresh - Clean & Cut
  2. Potato - 2 Pounds - Cut 1 Inch Cubes
  3. Onion - 1 Large - Thinly Sliced
  4. Ginger - 2 Tablespoon - Finely Diced
  5. Green Chili - [Optional]
  6. Cayenne Chili Pepper - 1/2 Teaspoon [Optional]
  7. Yellow or Black Mustard Seeds -
  8. Curry Powder - 1/2 Teaspoon
  9. Garlic - 2 Clove - Crushed
  10. Water - 1/2 Cup Water