A quick and healthy Indian side dish of spinach and potato braised with onion, garlic, tomato, dried chillies, and curry leaves. Ready in under 35 minutes and perfect with roti, rice, or grilled meats.
Ingredients
- 200 g baby spinach (roughly chopped)
- 1 medium potato (cubed)
- 1/4 cup vegetable oil
- 1 onion
- 3 dried red chillies
- 1 spig curry leaves
- 5 cloves of garlic
- 1 tomato
- salt to taste
Instructions
- Rinse the spinach thoroughly in salted water. Drain, roughly chop, and set aside.
- Heat the oil in a medium pot over medium heat. Add the onion and cook for 3–4 minutes until soft and translucent.
- Stir in the garlic, dried chillies, and curry leaves. Cook for 30 seconds until fragrant.
- Add the diced potato and cook for 2–3 minutes, stirring to coat in the aromatics.
- Place the chopped tomato on top of the potato. Let it sit for a minute, then stir to combine. Partially cover and cook on medium-low heat for 10–12 minutes, stirring occasionally, until the potato is fork-tender and the tomato has broken down.
- Add the chopped spinach and stir to combine. Cook for about 5 minutes until wilted. Add salt to taste and continue cooking for a few more minutes until most of the water has evaporated and everything is well coated in the savory base.
- Taste and adjust seasoning. Serve with roti, rice and dhal or even buttery parathas.
Notes
- Spinach: Baby spinach wilts quickly and stays tender. If using regular spinach, remove the thick stems first.
- Potato: Cut into small, even cubes so they cook through in the same time as the tomato breaks down.
- Spice level: Add more or fewer dried chillies depending on your heat preference.
- Don't overcook the spinach: It should stay bright green and just wilted.