Easy Potato And Spinach Curry.

This easy potato and spinach curry (Aloo Palak) is a healthy mild curry ideal as an accompaniment or a main dish. I find it a nice change to be meat free every now and again. But that doesn’t mean we have to do away with flavour as well. Serve it with naan bread and a lentil dal. for a quick easy meal.

This is my version of an aloo palak. I have used small skin on potatoes cut into wedges. I prefer this as it gives more texture to the curry and makes it quick to cook. You can of course use a main crop potato peeled and cut into pieces. If you are taking this route, use a firm variety of potato like Desiree or Charlotte. Par boil the potato pieces for a few minutes before beginning to cook the curry.

Easy potato and Spinach Curry

Serves two as a main dish or four as a side dish.

Cooking time – roughly 25 minutes.

500g                     small potatoes, Charlotte or similar

1med                    red onion

2tbsp                    ghee

½ tsp                    coriander seeds

½ tsp                    cumin seeds

2tbsp                     ginger-garlic paste

¼ tsp                    mustard seeds

½ tsp                    ground turmeric

2tsp                      garam masala

½ tsp                    salt

2                           green finger chillies

80ml+                  coconut milk

200g                    baby leaf spinach, washed and dried      

3tbsp                   chopped coriander leaf

To serve

Chopped coriander leaf.

Kashmiri  chilli powder

You will need:-

Chopping board.

Sharp knife

Measuring spoons.

Mortar and pestle.

Silicone spatula

A wide, not too deep pan with a lid, a wok is ideal.

Preparation.

Take the potatoes and cut each one in half, the in half again to make small potato wedges. Put them into a bowl and cover with water until needed.

Using a small mortar and pestle crush the coriander and cumin seeds down to a coarse powder. Then peel and thinly slice the red onion.

The flavour base.

Place your pan or wok over a medium heat and add the ghee and crushed coriander and cumin. As the ghee begins to heat up the spices will start to foam and crackle in the pan. Let them cook for two or three minutes but take care not to burn them.

Add the onions to the pan, toss them over in the spices and cook for a couple of minutes. Then add the ginger-garlic paste, this is our flavour base.

Cooking the potatoes.

Add in the potatoes and dry spices. Let the pan cook steadily, turning the contents over to thoroughly coat the potatoes. Then add 60-70ml of water. Place the lid on the pan and let the potatoes cook 10-15 minutes depending on the size of the wedges.

Add the coconut milk to the pan together with the salt. Prick the chillies all over with the point of a knife and stir into the curry. If your brave you can slice the chillies, but this will make the curry much hotter. Try one chilli first, you can always add more later. Return the lid to the pan and cook for another five minutes

The rest of the cooking takes place without the lid. Keep the pan on a steady simmer until the potatoes are cooked through. The aim is to evaporate 80% of the coconut milk to make a moist but not wet curry. If the pan becomes to dry add a little more water.

The final stage.

When the potatoes are cooked (but not mushy) and the liquid has nearly all gone add the spinach and fold in. At first it will look like far too much spinach, but it will quickly wilt down and coat the potatoes.

Fold in the chopped coriander and have a taste to check the seasoning, then add a little more salt or chilli as you wish.

To serve pile the curry into a shallow bowl. Sprinkle with more chopped coriander and a dusting of Kashmiri chilli powder. Then dig in….

Quick, easy and very tasty, what’s not to like? It’s a one pan dish so your can have it on the go while you prepare your main dish.- Give it a go.

Enjoy Life.

John.

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©John Webber. 2023