Indian Spinach and Potatoes
Bring the vibrant flavors of India to your table with this delectable Indian Spinach and Potatoes recipe, a wholesome vegetarian dish that's as nutritious as it is delicious. Tender spinach and hearty potatoes are simmered together with aromatic spices like cumin, garam masala, and ground coriander, creating a comforting, flavorful blend that’s perfect for pairing with roti, naan, or steamed rice. This one-pan recipe comes together in just 45 minutes and features simple, fresh ingredients like tomatoes, onions, garlic, and ginger, making it ideal for a quick, satisfying weeknight meal. With its rich taste, effortless prep, and nutrient-packed ingredients, this classic spinach and potato curry will become a staple in your home kitchen.
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Recipe Information
Ingredients
- 300 grams fresh spinach
- 3 medium potatoes
- 1 medium onion
- 1 medium tomato
- 3 pieces garlic cloves
- 1 inch ginger
- 1 piece green chili
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon ground coriander
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 100 milliliters water
Instructions
Wash the spinach thoroughly, drain, and chop it into smaller pieces. Set aside.
Peel and dice the potatoes into small cubes (about 1 inch each). Set aside.
Finely chop the onion, tomato, garlic, ginger, and green chili.
Heat vegetable oil in a large pan or skillet over medium heat.
Add cumin seeds to the hot oil and sauté for 30 seconds until aromatic.
Add the chopped onion and sauté for 2-3 minutes until translucent.
Stir in the garlic, ginger, and green chili. Cook for another minute until fragrant.
Add the diced potatoes and sprinkle turmeric powder, red chili powder, and ground coriander. Mix well to coat the potatoes with the spices.
Cover the pan and let the potatoes cook for about 10 minutes, stirring occasionally to prevent sticking.
Add the chopped tomato and cook for 3-4 minutes until it softens.
Stir in the chopped spinach and add 100 milliliters of water. Mix well to combine.
Cover the pan again and let it cook for another 10-12 minutes, until the potatoes are tender and the spinach is fully wilted. Stir occasionally.
Sprinkle garam masala and salt into the dish. Mix well and adjust seasoning if needed.
Serve hot as a side dish with roti, naan, or rice.
Nutrition Facts
Calories |
203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 556 mg | 24% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 3.5 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 655 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
