Creamy Spinach and Potato Curry
Indulge in a luscious and flavorsome Indian dish bursting with creamy spinach, tender potatoes, and aromatic spices. This authentic curry is the perfect blend of rich textures and delightful flavors, guaranteed to transport your taste buds to the streets of India. Accompanied by warm naan bread or fragrant basmati rice, this dish is a vegetarian sensation that will leave you craving for more.
ingredients
- 2 tablespoons ghee (clarified butter)
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 green chilies, finely chopped
- 2 teaspoons cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 4 medium-sized potatoes, peeled and cubed
- 1 pound fresh spinach leaves, washed and chopped
- ½ cup heavy cream
- Salt, to taste
- Fresh cilantro, for garnish
steps
- 1.
In a large pan, heat the ghee over medium heat. Add the chopped onion, garlic, ginger, and green chilies. Sauté until the onions turn golden brown.
- 2.
Add cumin seeds and sauté until they splutter and release their aroma. Stir in turmeric powder, garam masala, ground coriander, ground cumin, and chili powder.
- 3.
Toss in the cubed potatoes and coat them well with the spice mixture. Cook for 5 minutes, stirring occasionally.
- 4.
Gradually add the chopped spinach leaves, allowing them to wilt down. Reduce the heat to low and cover the pan. Simmer for 10-15 minutes or until the potatoes are cooked through.
- 5.
Pour in the heavy cream and season with salt. Mix well and let it simmer for another 2 minutes.
- 6.
Serve the creamy spinach and potato curry hot, garnished with fresh cilantro. Pair it with naan bread or basmati rice for a complete and satisfying meal.
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