Food + Travel

Spinach and potato curry

April 1, 2009

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Serves 4

1 cup water
2 bunches fresh spinach leaves, well rinsed
1 1/2tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, finely chopped
1 piece (1 inch) fresh ginger root, finely chopped
1 tablespoon salt
1 tablespoon turmeric
2 teaspoons cayenne pepper
6 medium potatoes, cut into 3/4-inch cubes
1 cup fenugreek leaves, coarsely chopped
1. In large saucepan, bring the water to a boil. Add the spinach leaves and cover the pan. Steam over high heat for 3 to 5 minutes or until the leaves wilt. With a slotted spoon, transfer the spinach to a colander. Leave them to cool. Save the cooking water.

2. With your hands, squeeze the excess moisture from the leaves. Coarsely chop the leaves.

3. Wipe the pan dry. Heat the oil over medium-high heat. Add the onion and cook, stirring often, for 8 minutes or until lightly browned. Add the garlic, ginger, salt, turmeric, and cayenne. Cook, stirring, for 2 minutes. Stir the spinach cooking water into the pan.

4. Add the spinach and potatoes. Stir well. Cover and cook over medium heat for 10 minutes or until the potatoes are tender. Add more water during cooking if the pan seems dry.

5. Mix in the fenugreek leaves and cook 5 minutes more.

Adapted from Rahila Butt