Our love affair with curries is not new…
As the legend goes, the first chicken tikka masala was invented in Birmingham for an English couple who couldn’t handle the spiciness of authentic Indian cuisine. But Glasgow had a counter-claim on that very first curry … Either way, us Brits and our love for curries is still going strong today.

Latest statistics from Sainsbury’s, to mark the National Curry Week, have revealed Brits spend £30,331 in a lifetime on curry alone.

Despite this passion for curries, many of you wouldn’t attempt to make it at home, but if you ever want to start, start from this POTATO AND SPINACH CURRY and I promise you this amazing curry will be far healthier, quicker and tastier version of your usual take-away.

 

I’ve filmed a video tutorial. You can watch it below or on my YouTube channel.
[youtube https://www.youtube.com/watch?v=wS1Tnzwpa1E]

 

And here is your printable recipe card.

Potato and Spinach Curry

POTATO AND SPINACH CURRY, this amazing curry will be far healthier, quicker and tastier version of your usual take-away
5 from 1 vote
Print recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian

Ingredients
  

  • 2-3 medium red or regular Potatoes cubed. (alo)
  • 400 g fresh spinach or 6 frozen spinach blocks (palak)
  • 2 Green Chillies
  • 3 cloves Garlic thinly sliced
  • 1/2 tsp Cumin Seeds (zeera)
  • 1/4 tsp Red Chilli flakes
  • 1/2 tsp paprika
  • 1 tsp sriracha
  • 1/2 cup tomato puree or passata
  • 1 tsp Lemon Juice
  • 3 tbsp cooking olive oil
  • 1 tbsp dried fenugreek (Koosori methi)
  • 1 cup water
  • Salt to taste

Instructions
 

  • In a medium wok, add oil and fry cumin seeds, chilli flakes and 1 garlic slices on low heat until just golden, for a minute or so.
  • Add potato cubes and saute for few seconds.
  • Add the remaining garlic slices, salt and paprika and water. let it cook for couple of minutes.
  • Add spinach and dried fenugreek, cover and cook for 10 minutes 
  • Remove the lid and Cook on low heat until oil oozes out. (watch the video)
  • Once potatoes are almost done and water evaporated, add tomato puree, green chillies and a dash of sriracha, mix well.
  • Cook for few more minutes, add lemon juice and taste for seasoning.
  • Serve hot with rice or/and chapathi.

Hope you enjoy and share your cooking stories with me here….! as I would love to read all about it.

 

Sadi

❤️