I love potatoes. More than rice even. I know. That’s odd. But it’s true. Don’t get me wrong. I like rice. But I love potatoes. So a spinach and potato curry does it for me. This is a simple take on it. Some spice. Some potatoes. Aromatics. And spinach. It comes together fast. It’s easy. But it’s tasty.
Whole spices make spinach and potato curry
Don’t be afraid of the whole spices in this dish. They are small. Little flavour bombs. Not like whole cardamom or cloves. You can just eat them. Blooming them in a little oil adds big flavour. Classic Indian technique really. Fry the spices in oil. Now you have spice infused oil. That oil carries the flavour throughout the dish. Delicious everywhere. This recipe uses a bit of Indian restaurant curry base but it’s not critical. If you don’t have any curry base just use water. Or vegetable broth. Nothing to it really. Par-boil some potatoes, fry up some spices and onion, mix it all together and cook briefly. Easy. And you can make it ahead of time. Try this when you are cooking serving up an Indian dinner sometime. It’s a little different. But it’s really tasty.
