Potato Spinach Curry (உருளைக்கிழங்கு பசலைக்கீரை கறி)

Spinach or any other form of green is an essential component of the vegetarian diet. Unfortunately, traditional spinach recipes are not that popular among children. However, you can still incorporate spinach in your daily menu by combining it with other vegetables or paneer. Potato spinach curry is very easy to make and goes well with chapatti, poori or rice. You can use it as a lunch box recipe as well.

Ingredients: (Serves four)

Potatoes – medium sized, 5 no

Onion – 1 no, finely chopped

Indian spinach (பசலைக் கீரை) – finely chopped, 2 teacups or 400ml measure

Salt – to taste

Turmeric powder – ½ teaspoon

Cumin powder – 1 teaspoon

Curry masala powder – 2 teaspoons (adjust to taste)*

Oil – 2 tablespoons

Mustard seeds – 1 teaspoon

Cumin seeds – 1 teaspoon

* You may use red chili powder instead of curry masala powder

Potato Spinach Curry (உருளைக்கிழங்கு பசலைக்கீரை கறி)

Method: Wash and cook the potatoes in a pressure cooker for 5 minutes (5 whistles). Once the pressure subsides, remove the potatoes from the cooker and run through cold water. Peel and cut into cubes. Mix salt, turmeric powder, curry masala powder and cumin powder in a microwave safe bowl. Add the potato cubes and 1 tablespoon of oil. Mix gently so that the potato pieces are fully coated with the masala. Cook in the oven for 3 minutes in micro-high. Remove from the oven and turn the potato cubes once and cook in micro-high for 2 more minutes. Keep aside.

Remove the spinach leaves and chop them finely. Wash in water 2-3 times and drain completely. Keep aside.

Heat 1 tablespoon of oil in a kadai, add mustard and cumin seeds, and when they start to sputter, add the chopped onion. Sauté for a while till onion pieces start to brown. Now add the spinach and required salt. Cover and cook on low flame till the spinach is cooked. Add the oven-cooked potato cubes and mix well with the spinach. Simmer for 2 minutes and switch off the stove. Serve hot with chapatti, poori, or rice and dhal.

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