Indian Dry Potato and Spinach Curry
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Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 3.333 cups potatoes
- 1 Tbsp Oil
- 1 tsp black Mustard seed
- 1 onion (finely diced)
- 2 cloves garlic cloves (finely chopped)
- 1 tsp freshly grated ginger (freshly grated)
- 1 tsp Chili powder
- 10 cups Spinach
- 2 Limes
Preparation steps
1.
Wash and peel the potatoes and cut into bite-size pieces. Parboil in salted water for 10 minutes then drain.
2.
Heat 1 tsp. of the oil in a nonstick skillet, add the mustard seeds and toast briefly. Add the diced onion, garlic and ginger and fry for 1-2 minutes, stirring constantly. Add the chili powder, potatoes, the juice of one lime and 50 ml/1/4 cup water.
3.
Put a lid on the pan and cook the potatoes over a low heat for about 15 minutes. Wash, sort and drain the spinach, add to the pan and mix with the potatoes. Cook for about 3 minutes, until the spinach has wilted. Check the seasoning and serve onto plates. Cut the remaining lime into wedges and add to the curry as a garnish. Serve hot.
