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2 servings

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Indian-style Spinach and Potatoes



I cubed and boiled some Yukon Gold potatoes, and when they were done I heated a little less than a tablespoon of olive oil in a pan. In went about 2 cloves of minced garlic, 1/2 tsp of mustard seeds, 1/2 tsp cumin, a little less than 1/2 tsp coriander and garam masala, 1/4 tsp of crushed red pepper flakes, and, yes, 1/2 tsp of curry powder. I stirred it a round for a few seconds until the mustard seeds started popping, and then added roughly half a bunch of thinly sliced fresh spinach (I got to chiffonade! Yessss.) and cooked it until it started to wilt.

Then I added the cooked potatoes and about 1/3 cup of tomato puree. It all got stirred around until the spinach was sufficiently cooked and slightly "creamed" from the tomato puree and potato starches. And then of course it got the requisite waterfall of salt and a smidge of pepper. We had it with some onion naan, and I have to say that it was pretty damn good.

Easy. Tasty. Nutritious. A++.


I was wondering how I could work spinach into my dinner tonight when I came across this recipe on VegWeb. Indian + potatoes + pretty much anything = delicious, but it seemed a bit bland with just curry powder to season it so I used it as a base for this similarly-named but differently-spiced dish.-Vegancore


potatoes, puree, spinach, tomato


potatoes tomato puree spinach