Home > Recipes > Vegetarian curry recipes > Creamy spiced potato and spinach curry

Creamy spiced potato and spinach curry

Name: Creamy spiced potato and spinach curry
Yield: for 6 people
Cuisine: Indian recipes
Ingredients: 750g small new potatoes, quartered; 2 tbsp groundnut oil; 1 large onion, finely chopped; 2 large garlic cloves, finely chopped; 1 tsp black mustard seeds; ½ tsp ground turmeric; ½ tsp ground cumin; 1 tsp ground coriander; 1 tsp garam masala; ½-1 tsp chilli flakes, according to taste; 30g butter; 250g full-fat Greek yogurt; 3cm piece of fresh ginger, grated; 200g baby leaf spinach; Fresh mint leaves, ½ red chilli, sliced, and lemon wedges to serve

Published: 30 Apr 11
Updated: 18 Mar 24

The potatoes in this spiced potato and spinach curry recipe take on a wonderful creaminess and provide the perfect host for the Indian inspired flavours.

Easy
May 2011

Test kitchen approved

for 6 people
Takes 20 minutes to make, 20 minutes to cook

The potatoes in this spiced potato and spinach curry recipe take on a wonderful creaminess and provide the perfect host for the Indian inspired flavours.

Vegetarian recipes

Nutrition: per serving

Calories: 229kcals
Fat: 12.9g (5.7g saturated)
Protein: 6.9g
Carbohydrates: 24.4g (4.4g sugar)
Fibre: 3g
Salt: 0.3g

Save recipe

Save

Save recipe Print

Rate

Ingredients

750g small new potatoes, quartered
2 tbsp groundnut oil
1 large onion, finely chopped
2 large garlic cloves, finely chopped
1 tsp black mustard seeds
½ tsp ground turmeric
½ tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
½-1 tsp chilli flakes, according to taste
30g butter
250g full-fat Greek yogurt
3cm piece of fresh ginger, grated
200g baby leaf spinach
Fresh mint leaves, ½ red chilli, sliced, and lemon wedges to serve

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Parboil the potatoes in salted boiling water for 8-10 minutes until just tender. Drain, then prick with a fork to roughen the edges.
Heat the oil in a large sauté pan over a medium heat. Add the onion and a pinch of salt, then cook for 15 minutes, stirring, until golden. Add the garlic and spices, then cook, stirring, for 1 minute. Add the butter and potatoes, then stir to coat. Cook for 10 minutes, stirring occasionally so the spices don’t catch and burn.
Spoon the yogurt into a bowl, add the ginger, then season. Stir into the pan with a splash of water and heat gently for 5 minutes until the potatoes are tender and the sauce

is thickened. Season to taste.
Put the spinach in a colander and pour freshly boiled water over it, then refresh under cold water and squeeze dry. Stir through the curry.
Scatter with the mint and chilli, then serve with lemon wedges.