Spicy Potato & Spinach Recipe – Authentic Indian Flavors

Last Updated on 2 months by Neha Deshmukh

Spicy Potato & Spinach Recipe – Authentic Indian Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, comforting dish that doesn’t take forever to make. This spicy potato and spinach recipe is exactly that – a vibrant, aromatic curry packed with goodness. I first stumbled upon a version of this while traveling through West Bengal, and I’ve been tweaking it ever since to get it just right. It’s become a real weeknight staple in my kitchen, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t just another potato curry. It’s a beautiful blend of textures and tastes – tender potatoes, wilted spinach, and a wonderfully complex spice blend. It’s satisfying, warming, and surprisingly easy to put together. Plus, it’s a fantastic way to sneak in some extra veggies! It serves 2, takes about 20 minutes to cook, and around 25 to prep – perfect for a cozy night in.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 6 oz potatoes
• 0.5 tsp turmeric
• 1 tsp salt
• 2 tbsp oil
• 0.5 tsp cumin seed
• 0.5 tsp mustard seed
• 0.5 tsp panch phoran
• 3 oz spinach
• 1 green chili
• 2 tsp garlic ginger paste
• 2 tsp tomato paste
• 1 tsp Indian restaurant spice mix
• 0.5 tsp kasoor methi
• 1 tsp Kashmiri chili powder
• 0.5 tsp kosher salt
• 1 tsp lemon juice
• 12 oz curry base

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this dish.

Potatoes: Choosing the Right Variety

I prefer using Yukon Gold potatoes for this recipe. They hold their shape well during boiling and have a lovely creamy texture. Red potatoes also work great! Avoid waxy potatoes like new potatoes, as they won’t get as fluffy.

Turmeric: Health Benefits and Flavor Profile

Turmeric isn’t just for color! It has amazing anti-inflammatory properties and adds a subtle earthy flavor. A little goes a long way, so don’t overdo it.

Panch Phoran: The Quintessential Bengali Spice Blend

Panch Phoran (meaning “five spices”) is a whole spice blend common in Bengali cuisine. It typically includes fenugreek, nigella, cumin, mustard, and fennel seeds. It adds a unique aromatic depth. You can usually find it at Indian grocery stores or online.

Kashmiri Chili Powder: Color and Mild Heat

Kashmiri chili powder is a game-changer. It provides a beautiful vibrant red color without a lot of heat. If you love a bit of spice, feel free to add a pinch of regular chili powder too!

Kasoor Methi: Adding a Unique Tang

Kasoor methi (dried fenugreek leaves) has a slightly bitter, tangy flavor that adds a wonderful complexity. Don’t skip it if you can help it! Crush it between your palms before adding to release its aroma.

Curry Base: Regional Variations and Homemade Options

A curry base is essentially a pre-made sauce that forms the foundation of many Indian curries. You can find pre-made options at Indian grocery stores, or even make your own from scratch if you’re feeling ambitious! The flavor profiles can vary regionally, so feel free to experiment.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the potatoes. Cut 6 oz of potatoes into roughly ¾-inch pieces. Add them to a pot with ½ tsp turmeric and 1 tsp salt, then cover with water and bring to a boil. Cook until tender – about 10-15 minutes. Drain and let them cool slightly.
2. Now, heat 2 tbsp of oil in a skillet over medium heat. Add ½ tsp cumin seed, ½ tsp mustard seed, and ½ tsp panch phoran. Let them crackle and sizzle – this is where the magic happens!
3. Add the boiled potatoes to the skillet and cook until they’re nicely golden brown. Remove them from the pan and set aside.
4. Add a little more oil to the same pan. Sauté 1 green chili (chopped, if you prefer less heat) for about 30 seconds. Then, stir in 2 tsp of garlic-ginger paste and cook until fragrant – usually another minute or so.
5. Reduce the heat to low. Add 1 tsp Indian restaurant spice mix, 1 tsp Kashmiri chili powder, ½ tsp kasoor methi, and ½ tsp kosher salt. Toast the spices for 30-45 seconds, stirring constantly to prevent burning.
6. Mix in 2 tsp of diluted tomato paste. Increase the heat slightly and add half of your 12 oz curry base. Cook until it starts to thicken – about 5 minutes. Repeat with the remaining curry base.
7. Finally, add the potatoes, 3 oz of spinach, and 1 tsp of lemon juice. Simmer for 4-5 minutes, or until the spinach has wilted and everything is heated through.
8. Garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t overcrowd the pan when browning the potatoes. Work in batches if necessary.
• Taste as you go! Adjust the salt and spice levels to your liking.
• A splash of water can help prevent the spices from burning.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your curry base ingredients.
• Gluten-Free Adaptation: Ensure your curry base and spice mix are gluten-free.
• Spice Level Adjustment: For a milder flavor, reduce or omit the green chili and Kashmiri chili powder. For a spicier kick, add a pinch of cayenne pepper or a finely chopped serrano pepper.
• Festival Adaptation: My friend’s mom always makes a version of this during Navratri, using sabudana (tapioca pearls) instead of potatoes for a fasting-friendly meal.
• Add Protein: Toss in some chickpeas or paneer (Indian cheese) for an extra protein boost.

Serving Suggestions

This spicy potato and spinach curry is fantastic served with fluffy basmati rice or warm roti (Indian flatbread). A side of cooling yogurt raita is also a lovely addition.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of potatoes work best in this recipe?

Yukon Gold or red potatoes are ideal! They hold their shape well and have a creamy texture.

Can I make the curry base ahead of time?

Absolutely! You can make the curry base a day or two in advance and store it in the refrigerator.

What is panch phoran and where can I find it?

Panch phoran is a Bengali five-spice blend. You can find it at Indian grocery stores or online.

How can I adjust the spice level to my preference?

Reduce or omit the green chili and Kashmiri chili powder for a milder flavor. Add cayenne pepper for more heat.

Can this dish be frozen for later?

Yes, but the texture of the spinach might change slightly. It’s best to freeze it without the spinach and add fresh spinach when reheating.

Is it possible to make this recipe without Kashmiri chili powder?

Yes, you can substitute with regular chili powder, but it will be spicier and the color won’t be as vibrant.

Enjoy! I really hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!