Potato and Spinach Curry Recipe: Indian Comfort in Every Bite

 

Potato and spinach curry is a classic Indian comfort dish that blends tender potatoes with fresh spinach in a mildly spiced gravy. Simple yet deeply flavorful, it’s a wholesome meal that fits perfectly into everyday cooking. This curry is nourishing, satisfying, and full of traditional warmth.

1. How to Make

To make potato and spinach curry, cook potatoes in a spiced onion-tomato base, then add spinach at the end and simmer briefly for a fresh, comforting finish.

2. Ingredients

Main Ingredients:

• 3 medium potatoes, peeled and cubed
• 3 cups fresh spinach, washed and chopped
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped or pureed
• 2 tablespoons cooking oil
• Salt to taste
• Water as needed

Optional Ingredients:

• 1 teaspoon ginger-garlic paste
• ½ teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon red chili powder
• ½ teaspoon garam masala
• Fresh coriander leaves for garnish

3. Preparation Time

• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

4. Step-by-step Instructions

1. Heat oil in a pan over medium heat and add cumin seeds if using. Let them crackle.
2. Add chopped onion and sauté until lightly golden.
3. Stir in ginger-garlic paste and cook until aromatic.
4. Add tomatoes, turmeric, coriander powder, chili powder, and salt. Cook until oil separates from the masala.
5. Add cubed potatoes and mix well to coat with spices.
6. Pour in enough water to partially cover the potatoes. Cover and cook for 12–15 minutes until tender.
7. Add chopped spinach and stir gently.
8. Cook uncovered for 5 minutes until spinach wilts and curry thickens.
9. Sprinkle garam masala and turn off the heat.

5. Servings

• Serves: 3–4 people

6. Presentation & Decoration

Serve hot in a bowl and garnish with fresh coriander leaves. Pair with roti, chapati, naan, or steamed rice for a comforting Indian meal.

7. Best Time to Eat

Ideal for lunch or dinner as a light yet satisfying curry.

8. Portion Guide

• With flatbread: 1 cup curry per person
• With rice: 1½ cups curry per person

9. Storage & Shelf Life

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop. Freezing is not recommended as spinach texture may change.

10. Allergy Guide

• Naturally gluten-free
• Dairy-free
• Vegan-friendly

This potato and spinach curry brings simple ingredients together in a comforting Indian dish that’s perfect for everyday meals and full of homemade flavor.

FAQs – Potato and Spinach Curry Recipe

1. Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Thaw it completely and squeeze out excess water before adding to the curry to avoid a watery texture.

2. Can this curry be made without onions or garlic?
Absolutely. You can skip onion and ginger-garlic paste for a no-onion, no-garlic version. Increase spices slightly to maintain flavor.

3. How do I make the curry thicker or thinner?
For a thicker curry, cook uncovered a few extra minutes to reduce liquid. For a thinner consistency, add a little warm water while simmering.

4. What potatoes work best for this recipe?
All-purpose or Yukon Gold–style potatoes work best as they hold their shape while becoming tender and creamy.

5. Can I prepare this curry in advance?
Yes, you can make it a day ahead and refrigerate. Reheat gently on the stovetop, adding a splash of water if needed.