Spinach Potato Recipe – Authentic Indian Style with Cumin & Chili

Last Updated on 2 months by Neha Deshmukh

Spinach Potato Recipe – Authentic Indian Style with Cumin & Chili

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting, and relatively quick Indian dish to whip up. This Spinach Potato recipe is it. It’s a family favorite, and honestly, it’s one of those dishes I first made when I was starting to feel confident in the kitchen – and it’s been a go-to ever since. The warm spices, the soft potatoes, and the vibrant spinach… it’s just pure comfort on a plate.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s incredibly flavorful, packed with goodness, and comes together in under 30 minutes. It’s also super versatile – easily adaptable to your spice preference and dietary needs. Plus, it’s a fantastic way to get your veggies in! It’s a taste of authentic Indian home cooking, without spending hours in the kitchen.

Ingredients

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

• 3 Tbsp vegetable oil (approx. 45ml)
• 1 onion, chopped
• 1 red finger chili, chopped
• 1 tsp whole mustard seed
• 1 tsp whole cumin seed
• 1 Tbsp garlic ginger paste
• 2 tsp Indian restaurant spice mix
• 0.5 tsp turmeric (approx. 2.5ml)
• 0.5 tsp kosher salt (approx. 3g)
• 4 oz curry base (approx. 115g)
• 1 lb small new potatoes (approx. 450g)
• 0.5 lb baby spinach (approx. 225g)

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure everything turns out perfectly!

Vegetable Oil: Choosing the Right Oil for Flavor
I usually use a neutral-flavored vegetable oil like canola or sunflower oil. But, if you want a bit more flavor, a light mustard oil (used sparingly!) can be amazing.

Indian Restaurant Spice Mix: Understanding the Blend
This is where the magic happens! You can find pre-made Indian restaurant spice mixes at most Indian grocery stores. They usually contain a blend of coriander, cumin, chili powder, and other aromatic spices. If you’re feeling ambitious, you can make your own – there are tons of recipes online!

Curry Base: Homemade vs. Store-Bought Options
Curry base (or curry paste) is the foundation of the flavor. I often use a store-bought one to save time, but homemade is so good if you have the time. It’s essentially a pre-cooked onion, ginger, garlic, and spice blend.

New Potatoes: Why They Work Best
I love using new potatoes for this recipe because they hold their shape well and have a lovely creamy texture. You don’t even need to peel them! But if you only have larger potatoes, just peel and chop them into bite-sized pieces.

Red Finger Chili: Heat Level and Substitutions
Red finger chilies can be quite spicy! Feel free to adjust the amount to your liking, or substitute with a milder chili like a jalapeño (remove the seeds for less heat).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your potatoes in salted water until they’re almost cooked through – you want them to be slightly firm. Drain them and set aside.
2. Now, heat the oil in a saucepan over medium-low heat. Add the cumin and mustard seeds. Listen carefully – you want them to start to crackle and pop! This releases their amazing aroma.
3. Add the chopped onion and sauté until it’s softened and translucent. This usually takes about 5-7 minutes.
4. Stir in the garlic ginger paste and cook for just a minute, until fragrant. Don’t let it burn!
5. Time for the spices! Add the chopped red chili, Indian spice mix, turmeric, and salt. Cook for about 30-45 seconds, stirring constantly, to toast the spices.
6. Pour in the curry base (or water if you’re using that) and simmer for about 30 seconds. This helps to meld all the flavors together.
7. Finally, add the chopped spinach and the par-boiled potatoes. Cover the saucepan and cook until the spinach wilts and the potatoes are heated through – about 5-10 minutes. Give it a good stir occasionally.

And that’s it! You’ve got a beautiful, flavorful Spinach Potato dish ready to enjoy.

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. This will steam them instead of browning them.
• Taste as you go! Adjust the salt and spice levels to your preference.
• If the sauce gets too thick, add a splash of water.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation: This recipe is already naturally vegan! Just double-check your curry base ingredients to ensure they don’t contain any animal products.

Gluten-Free Adaptation: This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot):
* Mild: Reduce the amount of red chili to ¼ or omit it altogether.
* Medium: Use the recipe as written.
* Hot: Add an extra red chili or a pinch of chili powder. My friend, Priya, loves to add a dash of cayenne pepper for an extra kick!

Festival Adaptation (Navratri/Fasting Friendly): During Navratri, many people avoid onions and garlic. Simply omit these from the recipe and increase the amount of ginger paste for extra flavor.

Serving Suggestions

This Spinach Potato dish is fantastic served with warm roti, naan, or rice. A dollop of yogurt on top adds a lovely cooling contrast. It’s also great as part of a larger Indian thali (a platter with multiple dishes).

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

Can I use a different type of potato?
Yes, you can! Russet or Yukon Gold potatoes will work, but they might not hold their shape as well as new potatoes.

What can I substitute for the curry base?
If you can’t find curry base, you can use 1 cup of water with 1-2 teaspoons of curry powder. It won’t be quite the same, but it will still be delicious.

How do I adjust the spice level of this dish?
As mentioned above, adjust the amount of red chili or add a pinch of chili powder for extra heat.

Can this dish be made ahead of time?
You can definitely prep the ingredients ahead of time – chop the onions, chilies, and potatoes. But I recommend cooking the dish just before serving for the best flavor and texture.

Is it possible to freeze leftovers?
Yes, you can freeze leftovers, but the texture of the spinach might change slightly.

What is the best way to serve this dish for a potluck?
Transfer the Spinach Potato to a slow cooker to keep it warm during the potluck. Bring a side of roti or naan for easy serving!