This is my take on this Indian restaurant favorite. A vibrant green vegetable curry, so flavorful even a carnivore would love it. If you follow my channel or blog you might've guessed, this is yet another, quick shortcut recipe. Get some frozen naan or roti ready and dinner will be ready in 10 minutes!
Usual disclaimer: this is far from authentic, & no offense intended. I've made gnocchi with instant mashed potato mix, and soup dumpling with gelatin & pasta press. This is another one of those quick, easy, hacky fix for lazy foodies in quarantine. I'm microwaving the potato, wilting the spinach, and using jalapeno instead of whatever proper pepper I should've used but don't have easy access to.
4 cups spinach
3 cloves garlic, crushed
2 medium potatoes, diced
1 medium onion, chopped
1 shallot, chopped
1 green chili pepper, chopped (I'm using jalapeno)
1 tsp chopped ginger
1 tsp cumin powder
1 tsp onion salt
1/2 tsp corriander powder
1/2 tsp chili powder
1/4 tsp tumeric
2 tbsp ghee or vegetable oil
Cut potatoes in half, microwave in a covered container for 4~5 minutes, until tender.
Saute onion, shallot until lightly caramelized. Add pepper, ginger, garlic. Cook until fragrant.
Wilt the spinach in hot water. Blend the spinach with the sauted aromatics.
Dunk microwaved potatoes in cold water. Peel and dice the potatoes. Fry the potatoes with cumin, coriander, chili powder, onion salt, & tumeric until spices are fragrant.
Add the blended spinach mixture back into the potatoes. Stir well; simmer for another 1~2 minutes.
Serve with naan, roti, or basmati rice!
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